Yukgaejang is a spicy soup made by boiling beef with various vegetables, such as green onion, bracken, mung bean sprouts and taro stalks. It is a good soup for the summer to stimulate appetite and recoup physical strength with its high protein content.[Ingredients & Quantity]
Broth : 400 g beef (brisket), 4 ㎏ (20 cups) water fragrant seasoning : 100 g green onion, 42 g (6 cloves) garlic
Seasoning sauce ① :
18 g (1 tbsp) clear soy sauce, 28 g (2 tbsp) minced green onion
16 g (1 tbsp) minced garlic, 26 g (2 tbsp) red pepper oil, 6.5 g (½ tbsp) sesame oil
100 g soaked bracken, 100 g soaked taro stalks
200 g mung bean sprouts, 100 g green onion, 600 g (3 cups) water, 2 g (½ tsp) salt
Seasoning sauce ② :
18 g (1 tbsp) clear soy sauce, 14 g (2 tbsp) ground red pepper
28 g (2 tbsp) minced green onion, 16 g (1 tbsp) minced garlic, 6.5 g (½ tbsp) sesame oil
8 g (2 tsp) salt
[Preparation]
1. Soak the beef in water for 1 hour to draw out the blood. Trim and wash fragrant seasoning. Put the beef and water into the pot, heat it up for 17 min. on high heat. When it boils, lower the heat to medium, simmer it for 1 hour. Add fragrant seasoning and continue to simmer for another 30 min.
2. When the beef is well-done, take the beef out and filter the broth through cotton cloths (2.6 kg).
3. Wash soaked bracken and taro stalks, cut them into 7 cm-long. Rip up taro stalks into 0.5 cm-wide (90 g).
4. Remove the tails of mung been sprouts and wash.
5. Cut the green onion into half of the length, then shred into 7 cm-long. 6. Blend seasoning sauce ①, ②.
[Recipe]
1. Rip up the beef into 6 cm-long and 0.5 cm-wide/thick along with the texture, mix seasoning sauce ① together.
2. Pour water into the pot, heat it up for 3 min. on high heat. When it boils, scald the mung bean sprouts with salt for 2 min. (158 g). Scald the green onion for 1min. (115 g).
3. Mix the soaked bracken, soaked taro stalks, mung bean sprouts and green onion with seasoning sauce ② together.
4. Pour the broth into the pot, heat it up for 10 min. on high heat. When it boils, add the seasoned stuffs, lower the heat to medium, boil for another 40 min. When the broth cooked tastefully, season with salt, bring it to a boil.
[Tips]
*Because raw taro stalk is acrid, it should be boiled and soaked in water sufficiently before cooking.
*Putting more ground red pepper in the soup is an option.
*When green onion added later, it may show better color.
*To blend red pepper oil, heat up 39 g (3 tbsp) of edible oil in a pot, add 7 g (1 tbsp) of ground red pepper and 2.8 g (½ tsp) of minced garlic into the oil. Then turn off the heat, wait for 2 min. with stirring. Filter it through fine sieve.
3. Wash soaked bracken and taro stalks, cut them into 7 cm-long. Rip up taro stalks into 0.5 cm-wide (90 g).
4. Remove the tails of mung been sprouts and wash.
5. Cut the green onion into half of the length, then shred into 7 cm-long. 6. Blend seasoning sauce ①, ②.
[Recipe]
1. Rip up the beef into 6 cm-long and 0.5 cm-wide/thick along with the texture, mix seasoning sauce ① together.
2. Pour water into the pot, heat it up for 3 min. on high heat. When it boils, scald the mung bean sprouts with salt for 2 min. (158 g). Scald the green onion for 1min. (115 g).
3. Mix the soaked bracken, soaked taro stalks, mung bean sprouts and green onion with seasoning sauce ② together.
4. Pour the broth into the pot, heat it up for 10 min. on high heat. When it boils, add the seasoned stuffs, lower the heat to medium, boil for another 40 min. When the broth cooked tastefully, season with salt, bring it to a boil.
[Tips]
*Because raw taro stalk is acrid, it should be boiled and soaked in water sufficiently before cooking.
*Putting more ground red pepper in the soup is an option.
*When green onion added later, it may show better color.
*To blend red pepper oil, heat up 39 g (3 tbsp) of edible oil in a pot, add 7 g (1 tbsp) of ground red pepper and 2.8 g (½ tsp) of minced garlic into the oil. Then turn off the heat, wait for 2 min. with stirring. Filter it through fine sieve.
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