Miyeok Chickpea Gukbap
Beefy broth with the richness of seaweed earthy chickpeas and perfectly cooked rice to add texture.
Miyeok Chickpea Gukbap
Serves 4 - 6
Dwaeji gukbap or pork soup with rice is one of Busans’ most famous dishes. I can definitely attest to how amazing it is as it is truly one of my favorite foods especially when topped with lots of buchu and paired with kkakdugi or cubed radish kimchi. Unfortunately, I have yet to perfect this Busan delicacy.
This gukbap came out of a desire to have dwaeji gukbap but wanting something a little lighter. Seven ingredients and 1.5 hours was all it took to reach a result that while not dwaeji gukbap, was perfect for what I was attempting. No fear on time however, the dish is 90% hands off and makes amazing leftovers. In the end, your left with a hearty flavorful soup with tender miyeok and creamy chickpeas that when ladled over the soju scented rice makes a cold weather belly filler that has quickly become a favorite in our house.
“Recipe Tips:
*1. Over years of cooking beans I have found these two things to be important, (1) be sure to soak beans in a container that will allow them to double or triple in size, using a container that is too small, sometimes leads to the beans not growing to their full potential and ultimately not cooking properly. (2) I have found that soaking the beans in salted water can lead to the beans cooking quicker/more evenly but, it is not necessary. Adding salt to beans is controversial with some people saying it slows cooking but in my experience as long as the beans are soaked in a large enough container with enough water, the salt simply helps to season the beans. My process for soaking beans is simple place the weighed beans in a container that is at least two to three times the amount of beans (I use an XL mixing bowl). Add the beans along with 2 t of kosher salt and cover with water to reach at least 5 - 6 inches over the beans. Stir until the salt dissolves and let soak overnight (12 - 18 hours).
**2. Korean beef flavored bullion, mushroom bullion will also work.
***3. You do not have to cook the rice as listed, use 4 – 6 portions of the plain rice of your choice.”
Ingredients
Soup Base
400g (2.25 c) dried chickpeas, soaked overnight and drained
2,550ml (13 c) water
**60g (4 T) dashida
45ml (3 T) fish sauce
Miyeok
40g (1 c) miyeok, crushed
***Rice
720g (3 c) short grain brown rice, rinsed
50ml (0.25 c) soju - optional
2 in piece dashima - optional
650ml (3.25) water
Soup Finishing
8 garlic cloves, minced
1.5 t ground black pepper
Garnish
Sliced scallions
Recipe Know-how
1. In a large pot bring the soup base ingredients to a boil covered.
Be careful as the pot comes to a boil as it might boil over.
As the pot comes to a boil, you can skim the scum that comes to the surface or you can leave it, it will not affect the quality of the broth or flavor of the soup.
Reduce to a simmer and cook for 1 hour.
After 30 minutes continue on with step 2.
2. In a very large mixing bowl, place the miyeok and cover with water leaving about 1 inch of space from the top.
The miyeok will expand to about 3 or 4 times its dried size.
Soak the miyeok for 30 minutes.
Check the miyeok periodically to see if you need to add more water to keep it submerged.
Continue on to Step 3 as the miyeok soaks.
3. Place the rice ingredients in the bowl of a rice cooker and cook according to package directions.
4. Drain the miyeok and add to the pot with the chickpeas.
Return to a boil then reduce to a simmer and continue to cook for 30 minutes.
Finish the soup by adding the garlic and pepper.
Simmer for 10 minutes longer.
Adjust seasoning by adding kosher salt or fish sauce to taste.
5. Discard the dashima and fluff the rice using the side of a rice spatula.
Place a portion of rice into bowls and cover with the soup garnishing with scallions.
6. Serve with kimchi.
