Yyukhoejang Gukbap - Korean soup - Loved ones warmth and closeness is often obtained in basic ways. A single of them is cooking and serving food for the household. As a housewife, needless to say you do not choose to miss a meal with each other proper? Cuisine may also be the essential to a pleased household, numerous feel homesick mainly because their cooking has been discovered elsewhere.
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To begin with this recipe, we have to prepare a few components. You can have yyukhoejang gukbap - korean soup using 19 ingredients and 7 steps. Here is how you cook it.
Composition needed to cook 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
Directions to cook Yyukhoejang Gukbap - Korean soup:
- Cut the vegetables into easy to eat pieces. Finely shred the carrot. Slice the leek diagonally.
- For your reference: On the left is Dashida, on the right is gochujang.
- 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.
- Add the vegetables to the pan with all the soup ingredients in the listed order. Adjust the spiciness with the chili powder and gochujang.
- 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.
- For reference: there's powdered and chopped Korean chili pepper, but here I used the powdered kind.
- 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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