✨️Yukgaejang✨️ (Korean Spicy Beef and Vegetable soup)

Homemade yukgaejang is always better than yukgaejang at a restaurant, because you can take care to add a lot of the best ingredients, perfectly prepared. #soulfood #traditionalfood #spicysoup #koreanfood #koreanrecipes #bts #foodticktok #fypシ

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Step 1

In a large pot, bring 3 quarts (12 cups) of water to a boil. Add the beef along with the dried shiitake mushrooms and the onion. Cook for 1 hour over medium high heat.

Step 2

Combine the sauce ingredients in a bowl and mix it well. Cover with plastic wrap and set aside.

Step 3

Put the mung bean sprouts, green onions, gosari, and garlic in a large bowl.

Step 4

1 hour later, check the beef. Take a sample chunk and split it with your fingers or fork. If it splits nicely, it’s done. If it’s a little tough to split, let it cook for 10 more minutes. As stock boils off, you want to maintain about 10 cups’ worth, so add some water.

Step 5

When it’s done, remove the beef, onion, and mushrooms with a slotted strainer. Let the beef and mushrooms cool down and discard the cooked onion.

Step 6

Mix the vegetables with the seasoning sauce by hand until well incorporated. Add to the boiling stock.

Step 7

Cover and cook 20 minutes over medium high heat until the vegetables are cooked through and tender, but not mushy.

Step 8

Slice the mushrooms and pull the beef apart into strips. Add to the boiling soup and cook another 10 minutes.

Step 9

Remove from the heat, ladle and serve. Prepare a small bowl of salt on the table, for anyone who wants to add some. Serve with rice and side dishes.

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