Photograph of the finished Yukgaejang

Korea · Canh bò xé cay

Yukgaejang

2 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 480 g
  • Photograph of Bean sprouts Bean sprouts 160 g
  • Photograph of Mustard greens Mustard greens 160 g
  • Photograph of Mushrooms Mushrooms 120 g
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 40 g
  • Photograph of Sesame oil Sesame oil 40 ml
  • Photograph of Garlic Garlic 20 g
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Soy sauce Soy sauce 40 ml
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Simmer the beef chunks with water and garlic over low heat for 1 hour, reserving the broth for later use.
  2. 2 Remove the meat from the pot, let it cool for 10 minutes, then shred it along the grain.
  3. 3 Mix Korean chili powder with sesame oil and soy sauce to make a red sauce, then marinate the shredded meat with it.
  4. 4 Blanch bean sprouts, leafy greens, and chopped scallions, drain them well, and add them to the broth.
  5. 5 Add the marinated meat and simmer over low heat for 25 minutes until the broth turns red, thickens, and becomes fragrant and spicy.
  6. 6 Beat the eggs and pour them into the boiling pot in strands, then turn off the heat and serve in a bowl with rice.

With an appliance

  • Pressure cooker 1 hr 20 min

    Replace step 1: cook the beef block under high pressure for 25 minutes, then let it rest naturally for 12 minutes; this reduces the cooking time by more than 20 minutes, making the meat tender and easy to shred, and eliminating the need to constantly monitor the heat. Continue cooking the shredded meat and vegetables from step 5 with the lid open to prevent the vegetables from becoming mushy.

Start cooking