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Yyukhoejang Gukbap - Korean Soup Recipe

Yyukhoejang Gukbap - Korean soup Recipe
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Serving : 2
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Prepare the ingredients before making Yyukhoejang Gukbap - Korean soup in your home. Then, follow these steps below to serve Yyukhoejang Gukbap - Korean soup for your family or friends.

Ingredients: Yyukhoejang Gukbap - Korean soup

  • ■Additions:
  • 150 grams Thinly sliced beef offcuts
  • 1/2 bag Bean sprouts
  • 1/4 Carrot
  • 1/2 bunch Chinese garlic chives
  • 2 Eggs
  • 1/2 Japanese leek
  • 1 clove Minced garlic
  • 1 to 2 tablespoons Sesame oil
  • ■Soup
  • 500 ml Water
  • 1 tbsp Dashida
  • 2 tbsp Soy sauce
  • 1 tsp Sugar
  • 1 tbsp Mirin
  • 1 dash Salt and pepper
  • 2 tbsp Gochujang
  • 1 tbsp Red chili pepper powder
  • 1 clove Grated garlic

How to Make Yyukhoejang Gukbap - Korean soup

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Yyukhoejang Gukbap - Korean soup in your home by yourself.

    Step 1
  • Cut the vegetables into easy to eat pieces. Finely shred the carrot. Slice the leek diagonally.
  • Step 2
  • For your reference: On the left is Dashida, on the right is gochujang.
  • Step 3
  • Put the sesame oil and garlic in a pan, and stir fry the beef. (No need to brown it.) Add the water, simmer for about 10 minutes and skim off the scum.
  • Step 4
  • Add the vegetables to the pan with all the soup ingredients in the listed order. Adjust the spiciness with the chili powder and gochujang.
  • Step 5
  • Beat the egg, set the heat to low under the pan, and slowly drizzle in the beaten egg. Turn the heat off and leave the pan, covered, for 1 minute.
  • Step 6
  • For reference: there's powdered and chopped Korean chili pepper, but here I used the powdered kind.
  • Step 7
  • Transfer to serving bowls and enjoy. If you add rice it becomes gukbap (rice and soup). Serve with kimchi or Korean nori seaweed to taste.
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