Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, yyukhoejang gukbap - korean soup. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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Yyukhoejang Gukbap - Korean soup is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Yyukhoejang Gukbap - Korean soup is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook yyukhoejang gukbap - korean soup using 19 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Yyukhoejang Gukbap - Korean soup:
- Take ■Additions:
- Take 150 grams Thinly sliced beef offcuts
- Make ready 1/2 bag Bean sprouts
- Prepare 1/4 Carrot
- Take 1/2 bunch Chinese garlic chives
- Make ready 2 Eggs
- Take 1/2 Japanese leek
- Get 1 clove Minced garlic
- Make ready 1 to 2 tablespoons Sesame oil
- Get ■Soup
- Take 500 ml Water
- Make ready 1 tbsp Dashida
- Prepare 2 tbsp Soy sauce
- Get 1 tsp Sugar
- Prepare 1 tbsp Mirin
- Take 1 dash Salt and pepper
- Take 2 tbsp Gochujang
- Get 1 tbsp Red chili pepper powder
- Make ready 1 clove Grated garlic
Yukgaejang (육개장) is a hearty, spicy beef soup that's highly popular in Korea. Made with shredded beef, lots of scallions (pa, 파) and other vegetables such as gosari (fernbrake fiddleheads), beansprouts, and mushrooms, this is a substantial soup that has a great depth of flavor. Yukgaejang is a classic spicy Korean beef soup that is made from brisket meat, green onions, bean sprouts and gosari (bracken fiddleheads). It is soo good you can't stop at just one bowl.
Steps to make Yyukhoejang Gukbap - Korean soup:
- Cut the vegetables into easy to eat pieces. Finely shred the carrot. Slice the leek diagonally.
- For your reference: On the left is Dashida, on the right is gochujang.
- Put the sesame oil and garlic in a pan, and stir fry the beef. (No need to brown it.) Add the water, simmer for about 10 minutes and skim off the scum.
- Add the vegetables to the pan with all the soup ingredients in the listed order. Adjust the spiciness with the chili powder and gochujang.
- Beat the egg, set the heat to low under the pan, and slowly drizzle in the beaten egg. Turn the heat off and leave the pan, covered, for 1 minute.
- For reference: there's powdered and chopped Korean chili pepper, but here I used the powdered kind.
- Transfer to serving bowls and enjoy. If you add rice it becomes gukbap (rice and soup). Serve with kimchi or Korean nori seaweed to taste.
Yukgaejang is a classic spicy Korean beef soup that is made from brisket meat, green onions, bean sprouts and gosari (bracken fiddleheads). It is soo good you can't stop at just one bowl. Serve with rice and you have a complete meal. Korean dried chili pepper is not that hot. If it's not hot enough for you, add Japanese ichimi togarashi chili pepper powder, or finely chopped fresh red chili peppers. ☆Please adjust the amount of Dashida added to taste.
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