YukGaejang 육개장 (Spicy Beef & Vegetable Soup)

YukGaejang 육개장 (Spicy Beef & Vegetable Soup)

Ingredients:

250 g Beef Brisket

1 medium Yellow Onion, sliced

4 stalks Green Onions, sliced (5 cm length)

2 handful Mung Bean Sprouts, washed and roots removed

1 handful Enokitake, washed

1 large Egg, well-beaten

Beef Broth:

10 cups Water

5 Garlic Cloves, peeled

1 small Yellow Onion, halved

1 Leek, halved

1/2 tsp Black Pepper Corns

Sauce:

3 Tbsp Red Pepper Powder

2 Tbsp Soy Sauce (JinGanjang)

1 tbsp Soup Soy Sauce (GukGanjang)

3 Tbsp Red Pepper Oil

1 1/2 Tbsp Asian Sesame Oil

1 1/2Tbsp Garlic, minced

1/4 tsp ground Black Pepper

dash of salt to taste

Instructions:

Make the beef broth.

In a stockpot, pour-in water. Add-in garlic, leek, onion, and pepper corns. Bring to boil for 45 minutes on medium-high.

Occasionally, remove the foam from the surface of the broth. When the beef is completely cooked, remove the beef from the broth.

Drain the broth, and set aside. Discard the vegetables.

Tear the beef thinly with your fingers. Set aside.

In a separate pot with boiling water, add-in mung bean sprouts. Cover, and allow to boil for 5 minutes. Drain, remove the mung bean sprouts, and discard the water. Set aside.

Make the sauce. 

In a large mixing bowl, combine all the ingredients for the sauce, and mix well.

Add-in the beef, the sliced onions, green onions, boiled mung bean sprouts, and enokitake.

Lightly mix to coat the meat and vegetables completely with the sauce.

Cover with a plastic wrap, and set aside to marinate for 15 minutes.

In a large heated pot, Add-in the marinated beef and vegetables.

Stir-fry for 3 minutes on high.

Then, pour-in the prepared broth. Bring to boil on high, and let simmer and cook for 25 minutes on medium heat.

Turn off heat, and stir-in beaten egg in a stream stir with chopsticks. Do not over-stir!

 Cover for 5 minutes, to allow the heat and steam to cook the egg.

Serve hot in a bowl with rice. Enjoy!!!

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