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The ingredients needed to make Yyukhoejang Gukbap - Korean soup:
- You need ■Additions:
- Provide 150 grams Thinly sliced beef offcuts
- Use 1/2 bag Bean sprouts
- Provide 1/4 Carrot
- Use 1/2 bunch Chinese garlic chives
- You need 2 Eggs
- You need 1/2 Japanese leek
- Provide 1 clove Minced garlic
- Get 1 to 2 tablespoons Sesame oil
- Use ■Soup
- Get 500 ml Water
- Take 1 tbsp Dashida
- Provide 2 tbsp Soy sauce
- Use 1 tsp Sugar
- Provide 1 tbsp Mirin
- Get 1 dash Salt and pepper
- Use 2 tbsp Gochujang
- Provide 1 tbsp Red chili pepper powder
- Use 1 clove Grated garlic
Steps to make Yyukhoejang Gukbap - Korean soup:
- Cut the vegetables into easy to eat pieces. Finely shred the carrot. Slice the leek diagonally.
- For your reference: On the left is Dashida, on the right is gochujang.
- Put the sesame oil and garlic in a pan, and stir fry the beef. (No need to brown it.) Add the water, simmer for about 10 minutes and skim off the scum.
- Add the vegetables to the pan with all the soup ingredients in the listed order. Adjust the spiciness with the chili powder and gochujang.
- Beat the egg, set the heat to low under the pan, and slowly drizzle in the beaten egg. Turn the heat off and leave the pan, covered, for 1 minute.
- For reference: there's powdered and chopped Korean chili pepper, but here I used the powdered kind.
- Transfer to serving bowls and enjoy. If you add rice it becomes gukbap (rice and soup). Serve with kimchi or Korean nori seaweed to taste.
Yukgaejang is a hearty Korean soup that warms you from your head to your toes. Full of meat and vegetables, it's fiery red, bold, and spicy. Yukgaejang is a one-pot meal that requires very little hands-on time but tastes like you've spent all day making it. It's delicious, savory soybean sprout soup with rice mixed. Pork and Rice Soup (Dwaeji-gukbap) It is a dish of Korean rice with pork cubes and rice in the broth that has been eaten with pork.
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