How to cook yukgaejang, including yukgaejang kalguksu. Buying me
If there's a soup that comes to mind...It's Yukgaejang. There are times when I want to eat a bowl of rice in Yukgaejang with plenty of geo. Bongnam said sundaeguk, hangover soup...Seolleongtang... Etc..LOL It's not hard, but I want to make it spicy. Maybe it's because I want to cook it more...It doesn't boil very much. And thisIt tastes better when you boil it in a pot. I cook it a lot with Bokdal-eum, too...I wanted to eat a bowl of it before this cold winter is over.. And the Yangji that you want to make yukgaejang!!We met
6 serving
Within 999 minutes
봉자바리
Ingredients
  • Bracken
    200g
  • oyster mushroom
    200g
  • Host
    200g
  • a beef-like meat
    400g
  • dried shiitake mushroom
    1handful
  • Sea tangle
    2piece
  • onion
    1handful
  • leek
    suitably
  • Radish
    suitably
  • Bottled water
    4L
  • Red pepper powder
    3TS
  • Sesame oil
    4TS
  • crushed garlic
    3TS
  • ginger liquor
    1TS
  • Korean style soy sauce
    4TS
  • ground pepper
    1/2TS
  • Cellophane noodles
  • Kalguksu
  • egg
  • Korean style soy sauce
  • Salt
Cooking Steps
STEP 1/18
400g of beef brisket, an online butcher, is soaked in cold water to remove blood.
You know that if you change the water and remove the blood, you can get rid of the blood faster, right?
I removed the blood for about 30 minutes
STEP 2/18
You don't put meat in boiling water and make broth.
Boil the meat from cold water and serve the broth.
Put in about 4 liters of water
Add 400g of the sun without blood
Add a handful of vegetables, a handful of dried shiitake mushrooms, and two kelp slices to make broth.
STEP 3/18
When the broth boils, take out the kelp.
Remove the meat foam from time to time.
STEP 4/18
Remove the dried shiitake mushrooms separately.
I'll season it with yukgaejang.
I boiled it for more than 40 minutes.
You can poke your chopsticks to see if the meat is cooked...
When the meat is boiled when the lid is opened, it smells like savory meat.
Trust your nose.
If you keep sniffing while cooking..You can tell a lot from just the smell.k.a. just by the smell.
Lower the pot from the fire due to the smell from the tip of the nose.
Remove the meat separately and tear it apart.
STEP 5/18
I'm excited because there's no oil to remove from the broth
Broth style, my style
Prepare ingredients for Yukgaejang.
If there's taro, you can put it in...I personally don't like tarot cards, so I'll skip it.
Lots of green onions, plenty of bracken, plenty of mushrooms.
We also prepare plenty of bean sprouts to add coolness to the end.
Yukgaejang tastes better when it has more ingredients.
STEP 6/18
Cut the 4 green onions in the same length.
Prepare oyster mushrooms by tearing them into pieces.
STEP 7/18
Blanch the green onions in boiling water with a little salt
Boil the oyster mushroom with the water.
I'm not boiling it. I'm just blanching it a little bit
Squeeze the water and wait.
STEP 8/18
Cut bracken in the same lengthwise
STEP 9/18
Tear the broth and prepare the sunshade.
STEP 10/18
I'm going to make yukgaejang sauce.
Yukgaejang is famous for chili oil~~~I'll tell you how to make chili oil simply.
Add 4 tablespoons of sesame oil to 3 tablespoons of red pepper powder.
Then, mix each other and press down with a spoon.
Then it becomes red pepper oil.
Do you see the red pepper oil?
Well...I'm going to microwave it...Buy commercial chili oil...Pour the boiled oil into the red pepper powder..And so on..
There's a lot of ways, but..I recommend this!!
STEP 11/18
Make a yukgaejang sauce with plenty of pepper powder.
STEP 12/18
shredded beef
chopped bracken
blanched green onions and oyster mushrooms
stocked shiitake mushrooms
Put them all in one bowl.
Only the bean sprouts fell outIt's not the host right now
STEP 13/18
I'm going to mix it with the sauce I made.
Do not wash the remaining marinade off the bowl.
With green onions...Use a bracken to cleanlyI'm going to sweep it cleanly.
Mix it so that the sauce is cut evenly..
You can wear gloves, but..I think the red pepper oil is all over the gloves...
It's enough to mix it with a spoon made with sauce.
STEP 14/18
Put all the ingredients mixed with the sauce into the broth.
It's still just a mung bean sprouts.
STEP 15/18
Then you just have to boil it.
When it boils up, season with soy sauce and salt.
If you season it hard before putting in the bean sprouts, it's not bland even after putting in the bean sprouts
STEP 16/18
Why are you going to go last~Do you put it in the right place~~
If you boil it too much, there's nothing you don't want to see.Haha
When you eat pho, you just cook the bean sprouts raw
Add bean sprouts and boil it a little bit, and you're done with making yukgaejang.
STEP 17/18
He was cooking noodles next to me.Lol
I'll make yukgaejang and add rice to the soup...Yukgaejang kalguksu is also a charm of yukgaejang kalguksu.
STEP 18/18
It's sad if you don't have glass noodles in Yukgaejang, right?
Soak the glass noodles, boil them a little and serve them separately.
If you put glass noodles in a pot of yukgaejang, it'll get soggy. Where would you eat it?
Don't forget to put in the sauce separately
Why didn't I mix the egg? Umm... When you eat it like rice soup, it's good to mix eggs. When you eat it with Yukgaejang kalguksu, it makes it more dry. So I skipped it to enjoy Yukgaejang kalguksu. And when you're mixing the egg, don't beat it in that big pot. Add yukgaejang to a pot for one meal and beat in egg water. Boil the egg water continuously...If it's soaked in Yukgaejang, it's discolored and looks really bad. If you're not going to eat it all at onceThat's what they do
Cooking review
5.00
score
  • 883*****
    score
    We ate it deliciously
    2019-10-17 12:51
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