Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, yyukhoejang gukbap - korean soup. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Yyukhoejang Gukbap - Korean soup is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Yyukhoejang Gukbap - Korean soup is something that I have loved my whole life. They’re nice and they look wonderful.
Gukbap (국밥), hot soup with rice, is a Korean dish made by putting cooked rice into a hot soup or boiling cooked rice in a soup. Gukbap is a compound of guk (soup) and bap (cooked rice). The name of the gukbap varies from region to region.
To get started with this recipe, we have to prepare a few ingredients. You can cook yyukhoejang gukbap - korean soup using 19 ingredients and 7 steps. Here is how you cook that.
Ingredients
The ingredients needed to make Yyukhoejang Gukbap - Korean soup:
- Take ■Additions:
- Make ready 150 grams Thinly sliced beef offcuts
- Get 1/2 bag Bean sprouts
- Prepare 1/4 Carrot
- Prepare 1/2 bunch Chinese garlic chives
- Get 2 Eggs
- Get 1/2 Japanese leek
- Prepare 1 clove Minced garlic
- Get 1 to 2 tablespoons Sesame oil
- Get ■Soup
- Make ready 500 ml Water
- Prepare 1 tbsp Dashida
- Prepare 2 tbsp Soy sauce
- Take 1 tsp Sugar
- Make ready 1 tbsp Mirin
- Make ready 1 dash Salt and pepper
- Prepare 2 tbsp Gochujang
- Prepare 1 tbsp Red chili pepper powder
- Make ready 1 clove Grated garlic
Vind stockafbeeldingen in HD voor Yukgaejang Gukbap Korea Traditional Soup Beef en miljoenen andere rechtenvrije stockfoto's, illustraties en vectoren in de Shutterstock-collectie. Elke dag worden duizenden nieuwe afbeeldingen van hoge kwaliteit toegevoegd. In Korea, yukgaejang is also popular as nourishing soup that helps fight the summer heat. There are other similar beef soups in Korea, but gosari (fernbrake fiddleheads) is unique in this soup.
Instructions
Steps to make 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.
Yukgaejang is a hearty Korean soup that warms you from your head to your toes. Full of meat and vegetables, it's fiery red, bold, and spicy. Yukgaejang is a one-pot meal that requires very little hands-on time but tastes like you've spent all day making it. Get the recipe for Korean Soybean Sprouts Soup with Rice (Kongnamul-Gukbap). Once the soup begins to boil, crack an egg into each bowl and let the eggs cook for a minute.
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