Making yukgaejang with bean sprouts deliciously.
The weather got cool, so I put in bean sprouts and boiled the warm and nutritious bean sprout Yukgaejang.
4 serving
Within 20 minutes
사계절밥상
Ingredients
  • Beef Soup Street
    200g
  • leek
    2ea
  • Bean sprouts
    400g
  • Shiitake mushroom
    2ea
  • a barrage of taro
    300g
  • Water
    1.2L
  • Cooking oil
    2T
  • Sesame oil
    6T
  • Thick red pepper powder
    3T
  • salted anchovies
    1T
  • Korean style soy sauce
    3T
  • crushed garlic
    1.5T
  • Flower salt
    1/2T
Video
Cooking Steps
STEP 1/10
Cut 2 rows of green onions in half and cut them into 4-5cm long pieces and shred the onions.
STEP 2/10
Wipe the shiitake mushrooms with a wet towel and slice them, and cut the taro into 2cm lengths.
STEP 3/10
Wash and drain bean sprouts.
STEP 4/10
Press the beef with a kitchen towel to drain the blood.
STEP 5/10
Season taro with ground garlic, anchovy sauce, and soy sauce. Delicious. I like bracken and oyster mushroom.
STEP 6/10
Stir-fry 2T of cooking oil, 5T of sesame oil, and green onion in a pot until green onion is mushy and green onion oil is released.
*The green onion may burn, so keep stirring on medium heat.
STEP 7/10
When the green onion oil is enough, add the meat and stir-fry until about 70% done.
*You have to do this process well to make Yukgaejang taste deep and delicious.
STEP 8/10
When the meat is stir-fried to a certain extent, add 1.2L of water, red pepper powder, onion, taro, and bean sprouts and boil it.
STEP 9/10
When it's boiling, add sliced shiitake mushrooms
Season with salt and fish sauce, then boil and finish.
STEP 10/10
*Yukgaejang with bean sprouts is complete.
*It's delicious as it is, but it tastes goodPlease add a little bit of Miwon.
First, stir-fry the green onion until it's mushy, then add the meat and stir-fry it until it's cooked white, so the smell of the meat is gone and the yukgaejang is deep and delicious.
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