Yukgaejang (Spicy Beef Soup with Vegetables)
A hearty, spicy Korean beef soup packed with flavor!
Ingredients
1 ounce dried gosari 고사리 (fernbrakes) - yields about 1 cup rehydrated
1 pound beef brisket 양지머리 (or flank steak or shank meat)
1/2 onion do not cut the stem
8 ounces Korean radish mu, 무, cut into big chunks - optional
14 cups water
8 ounces sukju 숙주 (bean sprouts)
3 dry shiitake mushrooms soaked (or fresh shiitake or oyster mushrooms)
2 - 3 bunches scallions
2 tablespoons sesame oil
2 tablespoons gochugaru 고추가루 (Korean red chili pepper flakes) - more for spicier soup
1 tablespoon minced garlic
2 tablespoons guk ganjang 국간장 (soup soy sauce)
1 teaspoon doenjang 된장 (Korean fermented soybean paste)
1 teaspoon gochujang 고추장 (Korean chili pepper paste)
salt and pepper
2 eggs lightly beaten
Instructions
Add the gosari and 4 cups of water to a small pot. Boil over medium heat, covered, until tender. Mine only took about 30 minutes, but the time can vary significantly depending on gosari. Turn the heat off and let it cool in the cooking water. When ready to use, rinse in cold water and drain. Cut into 4-inch lengths, removing tough ends of the stems, if any.
next instruction : www.koreanbapsang.com
Ingredients
1 ounce dried gosari 고사리 (fernbrakes) - yields about 1 cup rehydrated
1 pound beef brisket 양지머리 (or flank steak or shank meat)
1/2 onion do not cut the stem
8 ounces Korean radish mu, 무, cut into big chunks - optional
14 cups water
8 ounces sukju 숙주 (bean sprouts)
3 dry shiitake mushrooms soaked (or fresh shiitake or oyster mushrooms)
2 - 3 bunches scallions
2 tablespoons sesame oil
2 tablespoons gochugaru 고추가루 (Korean red chili pepper flakes) - more for spicier soup
1 tablespoon minced garlic
2 tablespoons guk ganjang 국간장 (soup soy sauce)
1 teaspoon doenjang 된장 (Korean fermented soybean paste)
1 teaspoon gochujang 고추장 (Korean chili pepper paste)
salt and pepper
2 eggs lightly beaten
Instructions
Add the gosari and 4 cups of water to a small pot. Boil over medium heat, covered, until tender. Mine only took about 30 minutes, but the time can vary significantly depending on gosari. Turn the heat off and let it cool in the cooking water. When ready to use, rinse in cold water and drain. Cut into 4-inch lengths, removing tough ends of the stems, if any.
next instruction : www.koreanbapsang.com