How to cook yukgaejang! Spicy beef soup
I had a side dish for dinner I'm going to have a bowl of hangover soup in the morning sufficiently-made yukgaejang. Add a lot of green onions to add a cool taste Add bean sprouts so that you can have a good hangover I made it deliciously.
6 serving
Within 60 minutes
팬이맘
Ingredients
  • Beef
    220g
  • leek
    5ea
  • Radish
    400g
  • onion
    1ea
  • Shiitake mushroom
    5ea
  • a barrage of taro
    250g
  • Bean sprouts
    300g
  • Cheongyang red pepper
    3ea
  • Red pepper powder
    7TS
  • thick soy sauce
    5.5TS
  • Garlic
    3TS
  • Salt
Cooking Steps
STEP 1/8
Remove the blood from the beef towel
Vegetables are prepared by trimming them.
Shiitake mushrooms are dried, so I soaked them in warm water
STEP 2/8
Wash the bean sprouts clean and take them out.
Prepare a sweet radish as the head part.
Peel and prepare 5 green onions.
I washed the taro and cut it into proper lengths.
The right length is about 7-10cm
STEP 3/8
Biting is like this. In a proper bite size
Cut it
STEP 4/8
Put meat in the pot
I'll add radish and taro.
Add 5.5 tablespoons of thick soy sauce
Add 2 tablespoons of sesame oil.
Add 7 tablespoons of red pepper powder.
STEP 5/8
Stir-fry the meat over high heat until it is cooked properly.
STEP 6/8
And then
Pour water into the pot.
Add long sliced green onions
It's not in the picture
I cut 3 pieces of Cheongyang peppers and put them in.
After adding 3 tablespoons of garlic
Put the lid on and start with high heat
When it boils, put it under medium heat
I cooked it for about 20 minutes.
STEP 7/8
Sprinkle a lot of pepper.~
After tasting it with salt
I'll finish the spicy yukgaejang.
(Adjust the amount of salt according to the amount of water.)
STEP 8/8
It's really good as a side dish for drinking.
It's also very good for hangover soup
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