Authentic Bhutanese Goep Recipe: A Traditional Culinary Delight

Ingredients

1 kg of beef
250 g of dried radish
4 large onions, sliced
6 cloves of garlic, minced
1 tablespoon of salt
2 tablespoons of red chili powder
1 tablespoon of Sichuan pepper
1 tablespoon of vegetable oil
1 cup of water
A handful of fresh cilantro, chopped

Steps and instructions

Remove any fat from the beef and then cut it into thin slices.
Rinse the dried radish under cold water to remove any excess salt. Then, cut it into thin slices.
Heat the vegetable oil in a large pan over medium heat.
Add the sliced onions to the pan and sauté until they become translucent.
Add the minced garlic to the pan and continue to sauté until the garlic turns golden brown.
Add the sliced beef and dried radish to the pan, stirring well to combine with the onions and garlic.
Add the salt, red chili powder, and Sichuan pepper to the pan, stirring well to ensure that the spices are evenly distributed.
Add the water and then cover the pan, allowing the mixture to simmer for approximately 30 minutes or until the beef and radish become tender.
Remove the lid and continue to cook for another 10 minutes, allowing the excess water to evaporate.
Turn off the heat and add the chopped cilantro, stirring well to combine.
Serve the Goep while hot, preferably with a side of rice or flatbread.

Tools for making

Cutting Board - Used to chop and prepare ingredients.
Knife - Essential for slicing the beef, onions, and garlic.
Large Pan - Used for cooking the Goep mixture.
Wooden Spoon - Used for stirring and combining ingredients in the pan.
Measuring Spoon - Needed to measure the salt, red chili powder, and Sichuan pepper.
Cup - Used to measure the water.

Recipe variations

Substitute the beef with chicken or pork for a different protein option.
Add vegetables such as carrots, bell peppers, or mushrooms for added texture and flavor.
For a vegetarian or vegan version, replace the meat with tofu or tempeh.
Adjust the level of spiciness by increasing or decreasing the amount of red chili powder and Sichuan pepper.
Experiment with different spices and seasonings such as ginger, cumin, or turmeric to customize the flavor profile.
Include other herbs or garnishes such as Thai basil, green onions, or sesame seeds for a unique twist.
Try using different types of radish like daikon radish or Korean radish to vary the taste and texture.
For a gluten-free option, use tamari or gluten-free soy sauce instead of regular soy sauce.
Add a squeeze of lime or lemon juice at the end for a citrusy kick.
For a richer broth, you can use bone broth or beef stock instead of water.

Recipe overview

Goep is a traditional Bhutanese dish that is known for its bold flavors and comforting warmth. Made with beef and dried radish, this dish is a staple in many Bhutanese households and is often served with rice or flatbread. With a nice balance of heat from the red chili powder and Sichuan pepper, and the freshness of cilantro, Goep offers a unique taste that will leave you craving for more. This recipe takes about an hour to prepare and cook, making it a perfect option for a hearty weekend meal. Get ready to explore the rich flavors of Bhutanese cuisine with this simple yet delicious Goep recipe!

Common questions

Can I use a different type of meat?
Yes, you can use other types of meat such as pork or chicken instead of beef. Just adjust the cooking time accordingly.
Can I substitute dried radish with fresh radish?
Yes, you can substitute dried radish with fresh radish. However, the flavor and texture of the dish may vary slightly.
Is Goep spicy?
Yes, Goep is traditionally a spicy dish. If you prefer milder flavors, you can reduce the amount of red chili powder or omit it altogether.
Can I make Goep ahead of time?
Yes, you can make Goep ahead of time. It actually tastes better when the flavors have had time to meld together. Just reheat it on the stovetop or in a microwave before serving.
Can I freeze leftover Goep?
Yes, you can freeze leftover Goep. Make sure to store it in airtight containers or freezer bags. When ready to eat, thaw it overnight in the refrigerator and then reheat it thoroughly before serving.

Serving dishes and utensils

Cutting board - A sturdy surface for chopping and slicing ingredients.
Knife - A sharp knife for cutting the beef, onions, and garlic.
Large pan - A wide and deep pan for cooking the Goep mixture.
Spatula - A utensil for stirring and flipping the ingredients in the pan.
Measuring spoons - For accurately measuring the salt, red chili powder, and Sichuan pepper.
Measuring cup - To measure the water for the recipe.
Lid or cover - To cover the pan while simmering the Goep.
Chopping board - A surface for chopping fresh cilantro.
Kitchen shears - Optional tool to cut the dried radish into thin slices.
Serving plates or bowls - For serving the Goep when it's ready.

Origin stories

Goep is a traditional dish from Bhutan, a tiny Himalayan kingdom nestled between China and India. Bhutanese cuisine is unique and largely influenced by the rugged, mountainous terrain of the land. Goep may seem like a simple dish, but it carries with it the resilience and resourcefulness of the Bhutanese people. Drying radish is a common practice in Bhutan, where the harsh winter makes fresh produce scarce. By using dried radish and beef, both of which can be stored for long periods, the Bhutanese people ensured they had access to nutritious food even in the harshest of winters. This dish, therefore, represents not just a meal, but a survival strategy, a testament to the tenacity of a people living in one of the harshest climates on earth.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.