How to Make a Spicy Korean Meat Recipe (Yukgaejang) - Gage Go Food

Halaman

    Social Items


How to Make a Spicy Korean Meat Recipe (Yukgaejang)

Source: asianinspirations.com.au

Ingredients:
  • Serving: 4-5 people

The main ingredient:
  • 2-3 cups of bean sprouts (pale)
  • 5-6 leeks (cut 5 cm, pale)
  • 1-2 cups cooked bracken (cut 4-5 cm)
  • 2 tablespoons of cooking oil
  • 2-3 tsp chili oil (optional)
  • 3-5 tablespoons of Korean chili powder (gochugaru)
  • 1-2 cloves of garlic (chopped)
  • ½ tbsp sesame oil
  • 1-2 tablespoons of soy sauce
  • 1-2 tbsp fish sauce
  • ½ teaspoon of black pepper
  • 500g sweet potato noodles (cooked)
  • 2 eggs (beaten)
  • Salt

For stock
  • 400-500g skirt steak or steak chuck
  • 10-12 glasses of water
  • 1 onion
  • 3-4 garlic cloves
  • 10 whole black pepper

How to Make a Spicy Korean Meat Recipe (Yukgaejang)

Directions

To Produce Stock
  1. In a large pan, add the steak and water skirt. Bring to a boil. Take off all the dirt that drifts up. Add the onion, garlic cloves and black pepper. Boil the broth for about 1½ hours.
  2. Remove the shallots, garlic and black pepper from the stock. Remove the meat and let it cool. Damaged or cut the meat into 5 cm. Set the side of the meat. Set aside the drained stock.

How to Make a Spicy Korean Meat Recipe (Yukgaejang)

For cooking

  1. Heat oil and chili oil in a large pan. Add chili powder and garlic, saute over low heat for about 2 minutes, being careful not to burn chili powder. Turn off the heat.
  2. Add the meat and then all the remaining ingredients (except broth, noodles and eggs). Mix well and leave for 15 minutes.
  3. Add stock to seasoned meat and vegetables. Bring to a boil, then simmer for concerning five minutes. Add noodles, then pour the eggs into the river. Season with salt. Remove from heat and serve hot.

How to Make a Spicy Korean Meat Recipe (Yukgaejang)

Tips - How to Cook Braking
  1. Dry bracken soak at least overnight in cold water.
  2. Boil the rehydrated ferns for about 5-10 minutes.
  3. Drain the ferns and soak them again in cold water for about 1 hour. Drain until ready to use.


How to Make a Spicy Korean Meat Recipe (Yukgaejang)


How to Make a Spicy Korean Meat Recipe (Yukgaejang)

Source: asianinspirations.com.au

Ingredients:
  • Serving: 4-5 people

The main ingredient:
  • 2-3 cups of bean sprouts (pale)
  • 5-6 leeks (cut 5 cm, pale)
  • 1-2 cups cooked bracken (cut 4-5 cm)
  • 2 tablespoons of cooking oil
  • 2-3 tsp chili oil (optional)
  • 3-5 tablespoons of Korean chili powder (gochugaru)
  • 1-2 cloves of garlic (chopped)
  • ½ tbsp sesame oil
  • 1-2 tablespoons of soy sauce
  • 1-2 tbsp fish sauce
  • ½ teaspoon of black pepper
  • 500g sweet potato noodles (cooked)
  • 2 eggs (beaten)
  • Salt

For stock
  • 400-500g skirt steak or steak chuck
  • 10-12 glasses of water
  • 1 onion
  • 3-4 garlic cloves
  • 10 whole black pepper

How to Make a Spicy Korean Meat Recipe (Yukgaejang)

Directions

To Produce Stock
  1. In a large pan, add the steak and water skirt. Bring to a boil. Take off all the dirt that drifts up. Add the onion, garlic cloves and black pepper. Boil the broth for about 1½ hours.
  2. Remove the shallots, garlic and black pepper from the stock. Remove the meat and let it cool. Damaged or cut the meat into 5 cm. Set the side of the meat. Set aside the drained stock.

How to Make a Spicy Korean Meat Recipe (Yukgaejang)

For cooking

  1. Heat oil and chili oil in a large pan. Add chili powder and garlic, saute over low heat for about 2 minutes, being careful not to burn chili powder. Turn off the heat.
  2. Add the meat and then all the remaining ingredients (except broth, noodles and eggs). Mix well and leave for 15 minutes.
  3. Add stock to seasoned meat and vegetables. Bring to a boil, then simmer for concerning five minutes. Add noodles, then pour the eggs into the river. Season with salt. Remove from heat and serve hot.

How to Make a Spicy Korean Meat Recipe (Yukgaejang)

Tips - How to Cook Braking
  1. Dry bracken soak at least overnight in cold water.
  2. Boil the rehydrated ferns for about 5-10 minutes.
  3. Drain the ferns and soak them again in cold water for about 1 hour. Drain until ready to use.