Making Spicy Beef Soup Easy with Commercial Galbitang #FriendlyM
I used to cook yukgaejang a lot whenever I thought of Korean food while living abroad. Yukgaejang, which has a spicy and deep taste, is delicious whenever you eat it. These days, it's really nice to be able to easily cook and eat 00 galbitang sold at home shopping or marts.
3 serving
Within 60 minutes
hiisu
Ingredients
  • Broth
    2pack
  • leek
    2ea
  • Bracken
    100g
  • Host
    200g
  • Shiitake mushroom
    suitably
  • crushed garlic
    1.5TS
  • Red pepper powder
    3TS
  • Korean style soy sauce
    2TS
  • Cooking oil
    6TS
  • ground pepper
    suitably
  • Salt
    suitably
Cooking Steps
STEP 1/10
Please melt the frozen galbitang you bought on home shopping in the refrigerator the day before or soak it in cold water. And separate the bones and cut them into bite-size pieces. (It doesn't matter if it's any galbitang.). You don't have to melt galbitang for room temperature storage.)
STEP 2/10
Cut the green onion into 5cm pieces and cut it in half again.
STEP 3/10
Prepare boiled bracken by trimming the tough part. (I bought boiled bracken.)
Remove the column of shiitake mushrooms and cut them into bite-size pieces. Mushrooms can be omitted, but I added 2 shiitake mushrooms for health reasons. The texture of oyster mushroom is better.
STEP 4/10
I think the core of yukgaejang, dakgaejang, and soft tofu stew is all chili oil. There was a huge difference in taste between red pepper oil and no pepper oil. Add 6 tbsp cooking oil and 1/2 tbsp garlic in a saucepan to make chili oil and stir-fry well over medium-low heat.
STEP 5/10
When the garlic is fried to a certain extent, add 3 tablespoons of red pepper powder and stir-fry well so that it does not burn.
If you stir-fry it for about 3 minutes over medium-low heat, the red pepper oil will come out well.
STEP 6/10
When the chili oil is well made, first add the long sliced green onion and stir-fry.
STEP 7/10
When the green onion is half-cooked, add the prepared galbitang soup. And add one more cup (180ml) of water.
I don't put meat in it. If you put the meat in advance, the meat can break.
STEP 8/10
When the soup boils, add bracken and mushrooms
STEP 9/10
Please add bean sprouts, too. It looks like it has a lot of content, but it never does because the bean sprouts and mushrooms shrink when cooked.
STEP 10/10
When the soup boils up, cover and simmer for another 30 minutes or so. All the ingredients were mixed well and the vegetables were out of breath, so the soup became plentiful. Lastly, add the remaining galbitang meat, season with 2 tablespoons of soy sauce, add salt to taste, sprinkle pepper to taste, and boil for 3 more minutes to make the delicious visual spicy yukgaejang.
It's really good if you add the soaked glass noodles at the end. You can boil the glass noodles separately without soaking them, but the texture is better when you soak them. -When using seasoned galbitang, make sure to add a cup of water so that it is not salty. And make sure you don't put meat in advance. -It's a shame that the galbitang sold at the market is getting more and more bones than meat, but it's still cheap and simple, so I buy it often. And you often buy it in bulk at once, so make it with this spicy yukgaejang when you get sick of galbitang.
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