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If you put the ingredients for the broth in the strainer, it's good to make the soup cleaner.

I prepared 3 servings and put the big brisket in 3 pieces. Pour plenty of water and start cooking over high heat. When the water decreases, keep pouring enough water to cover the meat to maintain that level.

It's especially good if there's a lot of green onions in Yukgaejang. Depending on the size, cut it into 2~4 pieces vertically and cut it at intervals of 4~5cm. I prepared a little bit separately by cutting it for garnish. Prepare the chili peppers by slicing them into 0.5cm thick slices.

Cut the enoki mushroom about 1.5cm from the bottom and tear the attached part roughly. Cut the saesongi mushroom in half lengthwise and slice it diagonally into 0.5cm thick pieces. Use oyster mushrooms as they are or tear them by hand depending on the size, soak shiitake mushrooms in 500mL of lukewarm water and 1 small spoon of sugar for about 10 minutes, and squeeze the water well. When soaked in weak sugar water, the osmotic pressure phenomenon is accelerated, so the elevation can be increased more quickly to the inside.

The meat broth is boiling now, right? Filter out the rising impurities and adjust the heat between medium and high heat so that it does not boil too much. As I said, please fill it up when the water decreases.

I'll boil it for about an hour. It's better to close the lid, and if you open it from time to time to check the amount of water, and remove the impurities and grease one more time, the broth will be clean.

Remove the boiled meat and stock ingredients, cool the meat once and tear it by hand, and mix it well with seasoning ingredients, fine pepper powder 1T, red pepper powder 2T, minced garlic 1T, soy sauce 2T, oyster sauce 1T, cooking wine 1T, 1/3t, sesame oil 1/2T.

I filled up a little more water because the broth decreased a lot. Add all the mushrooms and green onions you prepared and boil them.

Now, I'll add seasoned meat and chili peppers to add to the spicy taste.

Lastly, add bean sprouts, beat in eggs, and simmer a little more.

It has soy sauce and oyster sauce, so it's seasoned to a certain extent. Season to taste with salt and pepper. If possible, boil it in an earthen pot and serve it to make it more delicious and warm. This is the golden recipe for spicy yukgaejang. Please finish with sliced green onions. You can also drop three or four drops of sesame oil.

The various texture of mushrooms is good, and the soup is not greasy and clean, so it's really good. You can eat it deliciously with kimchi without any other side dishes. I think it would be nice to add chives instead of green onions. It's a rich soup dish where you can have a delicious meal.

Today, we had a golden recipe for Yukgaejang, which you can make and enjoy at home. I can't say that the process itself is very simple because it requires a bit of care, but I think you can enjoy a pretty satisfying taste if you make it. Enjoy your day! :)