#DarkSoupCooking #MakingYukgaejang #Yukgaejang with plenty of in
It's good for your health and when you think of spicy soup It reminds me of Yukgaejang. Yukgaejang with lots of ingredients in the thick soup!! Add various vegetables, taro, green onions, and beef brisket It's Yukgaejang made with spicy seasoning. The soup is also soup, but it's fun to eat the ingredients You!! It's Yukgaejang. My family has made Yukgaejang like this since a long time ago. After the holidays, add the boiled taro to the vegetables It's made by adding plenty of green onions and making broth with beef yangji. It's dark and the soup feels clear. It's spicy, but it's not dry!! Let's make yukgaejang, which is also good for nutrition.
6 serving
Within 120 minutes
강철새잎
Ingredients
  • a beef-like meat
    600g
  • leek
    1/2ea
  • Whole pepper
    1ts
  • a barrage of taro
    340g
  • Spinach
    50g
  • Bracken
    50g
  • Balloon flower
    50g
  • leek
    5ea
  • Red pepper powder
  • Korean style soy sauce
  • brewed soy sauce
  • crushed garlic
  • ground pepper
  • cooking wine
Cooking Steps
STEP 1/15
First, soak the sun in cold water. It's to drain the blood. If you don't drain the blood, the broth may smell bad. Be sure to drain the blood. Drain while changing the water until there is little blood.
STEP 2/15
This is the last time I changed the water 3-4. There's almost clear water coming out. It's time to make the broth for Yukgaejang. First, put the sun in the water and boil it as if you're blanching it slightly. This is to remove foreign substances. <UNT_PHL> That way, you can make clear beef broth.
STEP 3/15
Put the slightly boiled sunny side up in another pot, add green onions and whole pepper, and pour plenty of water to make broth.
STEP 4/15
Pour water and boil it over high heat. Boil the sun until it's cooked very well.
STEP 5/15
I boiled it for an hour and a half. With 600g of the sun, take out the sun and let it cool. Clear beef broth filters out bubbles or foreign substances floating on top through a sieve.
STEP 6/15
It's the sun that's been picked up. Take out the green onions that you put in together. I'm going to put it in Yukgaejang later. Tear the when it cools. If you tear it too thin, it doesn't have a texture, so just tear it not too thick and make it look like a shred!!
STEP 7/15
Put bellflower sprouts, spinach sprouts, bracken sprouts, and boiled taro in the torn sun.
Bellflower, spinach, and bracken were purchased at a side dish store, and taro was washed once, cut, and squeezed the water tightly.
It takes several times longer to make spinach, balloon flower, and bracken. So I recommend you to buy vegetables at a side dish store more easily. Then you can save time. It's going to be less labor.
STEP 8/15
Put a lot of green onions in here. You need a lot of green onions to make the yukgaejang taste right. If the green onion is too thick, cut it in half and put it in.
STEP 9/15
Add a lot of minced garlic. If you add a lot of garlic, it improves the flavor, catches the smell, and adds a spicy and savory taste.
STEP 10/15
Put a lot of green onions in here. You need a lot of green onions to make the yukgaejang taste right. If the green onion is too thick, cut it in half and put it in.
STEP 11/15
Add a lot of minced garlic. If you add a lot of garlic, it improves the flavor, catches the smell, and adds a spicy and savory taste.
STEP 12/15
Start the seasoning. Yukgaejang is not about seasoning in the soup, but about seasoning with various ingredients and then boiling it in beef broth. Add a lot of red pepper powder, soy sauce, brewed soy sauce, pepper, and cooking wine.
STEP 13/15
Mix the ingredients well so that the seasoning is evenly coated.
STEP 14/15
Add all the above ingredients to the boiling beef broth at once and start boiling over high heat. Boil the soup until it is completely deep red. Then the sun will be softer and the ingredients will be marinated. Boil it over high heat and cook it gently over medium heat after 10 minutes. That way, it becomes the real yukgaejang with a thick soup.
STEP 15/15
Yukgaejang, a nutritious spicy soup dish with plenty of ingredients with completely darkened soup color, is complete.
You can take out the ingredients and eat it with rice. You can roll the rice from the beginning and eat it with the ingredients. Or you can boil the noodles and put them in and eat it with rice. It's very delicious.
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