Yyukhoejang Gukbap - Korean soup. Great recipe for Yyukhoejang Gukbap - Korean soup. I tried making my favorite yyukhoejang gukbap. Korean dried chili pepper is not that hot.

Yyukhoejang Gukbap - Korean soup Made with shredded beef, lots of scallions and other vegetables such as gosari (fernbrake fiddleheads), beansprouts, and mushrooms, this is a substantial soup that has great depth of flavor. You won't need anything other than a bowl of rice for a completely satisfying meal on a cold winter day. Yukgaejang is a classic spicy Korean beef soup that is made from brisket meat, green onions, bean sprouts and gosari (bracken fiddleheads).

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Great recipe for Yyukhoejang Gukbap - Korean soup. I tried making my favorite yyukhoejang gukbap. Korean dried chili pepper is not that hot.

To get started with this particular recipe, we must prepare a few ingredients. You can cook yyukhoejang gukbap - korean soup using 19 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Yyukhoejang Gukbap - Korean soup:

{Get of ■Additions:.
{Take 150 grams of Thinly sliced beef offcuts.
{Get 1/2 bag of Bean sprouts.
{Get 1/4 of Carrot.
{Prepare 1/2 bunch of Chinese garlic chives.
{Prepare 2 of Eggs.
{Prepare 1/2 of Japanese leek.
{Make ready 1 clove of Minced garlic.
{Make ready 1 of to 2 tablespoons Sesame oil.
{Prepare of ■Soup.
{Prepare 500 ml of Water.
{Take 1 tbsp of Dashida.
{Make ready 2 tbsp of Soy sauce.
{Get 1 tsp of Sugar.
{Make ready 1 tbsp of Mirin.
{Take 1 dash of Salt and pepper.
{Make ready 2 tbsp of Gochujang.
{Make ready 1 tbsp of Red chili pepper powder.
{Get 1 clove of Grated garlic.

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.

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 hearty Korean soup that warms you from your head to your toes. Full of meat and vegetables, it's fiery red, bold, and spicy. Yukgaejang is a one-pot meal that requires very little hands-on time but tastes like you've spent all day making it. Pour beaten eggs into boiling yukgaejang gently. Don't stir yukgaejang, to prevent cloudy soup.

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