Spicy Yangji Hangover Soup, Host Beef Soup, Red Beef Hangover So
Beef soup, which is like a sample of Korean food, is most delicious when cooked in a familiar way. If you eat one bowl, try making spicy Yangji-tang
6 serving
Within 60 minutes
요리하는러라
Ingredients
  • a beef-like meat
    300g
  • Radish
    300g
  • Host
    300g
  • oyster mushroom
    2handful
  • leek
    2ea
  • Cheongyang red pepper
    2ea
  • Red pepper powder
    4
  • crushed garlic
    1
  • Korean style soy sauce
    2
  • perilla oil
    1
  • Sesame oil
    1
  • Salt
    little
  • ground pepper
    little
  • Water
    1.5L
Cooking Steps
STEP 1/17
It's fresh Korean beef brisket. Beef used in meat soup is Korean beef rather than imported beef. Grade 1, 1+, and 1++ are all good, and it's good to bring a friend with fat stuck between the meat grains.
STEP 2/17
Soak the lump in cold water for about 20 minutes, drain the blood, wipe off the water, and cut it
STEP 3/17
First, divide the lump into three or four equal parts, and you see the meat in the sun, right? When you cut it, think of it as cutting the grain and cut it thinly.
STEP 4/17
Lay the knife diagonally and cut it. It shrinks when it's cooked, so it's big Please cut it.
STEP 5/17
If you look at the cross-section of the meat, you can't see the texture because it's all broken off. If you cut it like this and boil the soup, the meat is really soft and tender.
STEP 6/17
I prepared green onions, oyster, radish, and bean sprouts I didn't use chili powder separately, so please refer to it and prepare it
STEP 7/17
Wash the bean sprouts, remove them, tear the mushrooms, and slice the radish flatly.
STEP 8/17
Cut the two green onions in half lengthwise and cut them into large pieces. I'm done preparing the ingredients
STEP 9/17
Heat the pot with nothing on it and stir-fry it over medium heat
STEP 10/17
When the meat is cooked white, add the radish and stir-fry for 3 minutes. When the radish is slightly moist
STEP 11/17
Add 4 red pepper powder and 1 minced garlic and stir-fry for about 5 minutes.
STEP 12/17
Add 1 liter of water, 1 perilla oil, 1 sesame oil, 2 soy sauce, and turn on high heat
STEP 13/17
When it boils up to the center, remove the foam and simmer over medium heat for about 5 minutes. There is a lot of sesame oil and perilla oil in the foam when it starts to boil, so you have to remove it after boiling to the center so that you don't throw away the waste oil :)
STEP 14/17
After 5 minutes, add 500ml of water, add all the rest of the vegetables, and boil over medium heat for another 5 minutes.
STEP 15/17
Season with salt and sprinkle pepper to finish
STEP 16/17
Pour water twice, add perilla oil, and boil it over high heat to create a deep enough taste without boiling it for a long time
STEP 17/17
The meat you cut by stirring on the opposite side is soft and you put rice in a deep soup. It's not much of a health food
Buy Korean beef whole yangji even if the meat in beef soup is a little expensive. Tongyangji is fresh and has less loss of gravy than Yangji Gukgeori, which is cut because oxygen does not reach the inside of the meat, so if you cook food, you will get a more satisfactory result.
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