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          • Spicy Beef and Leek Soup

            Yukgaejang spicy Korean soup dish made from shredded beef with scallions and other ingredients, which are simmered together for a long time. It is believed to be healthful and is popular due to its hot and spicy nature.

          • 음식분류 -
          • 가열시간H M
          • 조리시간H M
          • 온도
          • 칼로리250kcal(man)
          • 주재료beef (brisket), green onion, garlic, soaked bracken, soaked taro stalks



          • - 400 g beef (brisket)

          • - seasonings

            • 100 g green onion
            • 42 g (6 cloves) garlic
          • - seasoning sauce ①

            • 18 g (1 tablespoon) clear soy sauce
            • 28 g (2 tablespoons) minced green onion 16 g (1 tablespoon) minced garlic
            • 26 g (2 tablespoons) red pepper oil
            • 6.5 g (½ tablespoons) sesame oil
          • - 100 g soaked bracken

          • - 100 g soaked taro stalks

          • - 200 g mung bean sprouts ,100 g green onion

          • - 8 g (2 teaspoons) salt

          • - seasoning sauce ②

            • 18 g (1 tablespoon) clear soy sauce
            • 14 g (2 tablespoons) ground red pepper 28 g (2 tablespoons) minced green onion
            • 16 g (1 tablespoon) minced garlic
            • 6.5 g (½ tablespoons) sesame oil


          • 1. Soak beef in water for an hour to draw out the blood. Trim and wash seasoning. Put the beef and water into the pot, boil for 17 minutes. Lower the heat to medium, simmer for an hour. Add seasoning and continue to simmer for another 30 minutes 【Photo 1】
          • 2. When the beef is well-cooked, take the beef out and sieve broth finely.
          • 3. Wash soaked bracken and taro stalks, cut them into 7 cm slices. Rip up taro stalks into 0.5 cm-wide cuts(90 g).
          • 4. Remove tails of mung been sprouts and wash. Cut the green onion in half, and cut into 7 cm slices.【Photo 2】
          • 5. Blend seasoning sauce ①, ② seperately.


          • 1. Rip beef along its texture into 6cm slices. Mix with seasoning ①.
          • 2. Boil water in a pot and scald the mung bean sprouts with salt for 2 minutes. Drain and set aside. Scald the green onion for 1minutes. Drain and set aside.
          • 3. Mix soaked bracken, taro stalks, mung bean sprouts and green onion with seasoning sauce ②. 【Photo 3】
          • 4. Pour the broth into the pot and bring it to boiling. Add the seasoned vegetables and beefs. Simmer in medium heat for 40 minutes. Season with salt to the taste. Bring it to a boil and serve. 【Photo 4】
          • Because raw taro stalk is stiff, it should be boiled and soaked in water sufficiently before cooking.
          • How to make red pepper oil
            Heat up 39 g (3 tablespoons) of cooking oil in a pot, add 7 g (1 tablespoon) of ground red pepper and 2.8 g (½ teaspoons) of minced garlic into the oil. Turn off the heat and toss for 2 minutes. Filter through fine sieve.
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