dinner · dairy-free
Yukgaejang (spicy beef soup)
Rich, red shredded beef soup with fernbrake, bean sprouts and scallions in chili oil broth.
- Time
- 150min
- Steps
- 5
Ingredients
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Allergens
Contains egg, wheat, soy and sesame.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Simmer brisket with onion for 1.5 hours until tender; shred beef and keep the broth.
-
2
Toss beef and vegetables with the seasoning paste.
-
3
Add to the broth and simmer 30 minutes.
-
4
Season with salt; swirl in beaten egg and noodles if using, and simmer until the egg is set.
-
5
Serve hot with rice.
