Spicy Beef and Vegetable Soup (Yukgaejang)
Ingredients: Beef brisket, Dried gosari (fernbrake), Dried shiitake mushrooms, Onion, Mung bean sprouts · 120 min cook time · 350kcal · $27.50
Ingredients
1pound Beef brisket, 50g Dried gosari (fernbrake), 4pieces Dried shiitake mushrooms, 0.5piece Onion, 12ounces Mung bean sprouts, 3pieces Large green onion, 5cloves Garlic cloves, 0.25cup Hot pepper flakes, 1tablespoon Salt, 1tablespoon Soy sauce, 1tablespoon Sesame oil, 1tablespoon Olive oil, 1teaspoon Black pepper
Instructions
1. Soak the beef brisket in cold water to remove blood.
2. Boil water in a pot and add the beef brisket, dried shiitake mushrooms, and halved onion.
3. Wash and clean the soaked gosari (fernbrake) and cut large green onions and chopped garlic.
4. Make the seasoning sauce by mixing hot pepper flakes, salt, soy sauce, sesame oil, olive oil, and black pepper.
5. Strain the beef and let it cool down. Add the seasoning sauce to the boiling stock and mix well.
6. Add mung bean sprouts, prepared gosari, sliced mushrooms, and torn or sliced beef into the soup and cook for 20 minutes.
7. Finish with chopped green onion, give it a final mix, and serve hot with rice.
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