Yukgaejang Korean Beef Soup
By Simbooker on the 2nd July 2015
Files & Tags: recipes, index, soups and stews, asian, chili pepper, beef, korean
This is not my first Korean post and it won't be my last. My other posts include Oritang and Jjigae. I will post others.
Files & Tags: recipes, index, soups and stews, asian, chili pepper, beef, korean
This is not my first Korean post and it won't be my last. My other posts include Oritang and Jjigae. I will post others.
Yukgaejang, like many Korean dishes, is a spicy and flavourful chilli broth, made with shredded beef or beef strips. It is popular both in the summer and winter in Korea. There is a reason why all three of my posts of Korean food are either soups or stews.
That's because I believe Korean cuisine has excellent soups and stews, in fact some of the best in the world. I made this dish because I had the ingredients and I wanted an inexpensive, yet satisfying wholesome meal.
There are many recipes I've seen for this dish that are UNNECESSARILY
LONG, time consuming, and full of hassle. This is a simple dish, it should not have to take hours upon hours. I see so many people simmering the beef for about ten minutes or half an hour, then dumping the water out and starting again. Flavour is lost when you do that, and time is wasted.
LONG, time consuming, and full of hassle. This is a simple dish, it should not have to take hours upon hours. I see so many people simmering the beef for about ten minutes or half an hour, then dumping the water out and starting again. Flavour is lost when you do that, and time is wasted.