Yukgaejang soup

JanaBy Jana      

August 10, 2015

Yukgaejang soup 0 5 0
  • Prep: 15 mins
  • Cook: 2 hrs 20 mins
  • 15 mins

    2 hrs 20 mins

    2 hrs 35 mins

  • Yields: 6 Bowls

Directions

1In a large pot, mix 1,5l of cold water, beef and 1/2 onion and simmer on low heat for 2 hours. Mix seasoning sauce (red pepper paste, garlic, sesame salt and sesame oil) and set aside.

2Remove meat from water and shred into thick strips. Discard water and 1/2 onion.

3Mix the fernbrake and shredded beef in a bowl with the seasoning sauce.

4In the pan, combine the red pepper oil ingredients and heat over low heat for 5 minutes. Remove and set aside.

5To a deep pan add beef broth along with the mixed items in the seasoning sauce and bring to a boil.

6Add green onion slices and continue to boil for 3-5 minutes.

Ingredients

500g beef brisket

100g fiddlehead, cut into 3-4 inch lengths

4 onions, chopped

1 onion, cut into 4 quarters

salt

freshly ground black pepper, to taste

1,5l beef broth

3 tbsp red pepper paste

8 garlic cloves

5 tbsp sesame salt

1 tbsp sesame oil

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