Name: Yyukhoejang Gukbap - Korean soup
Ingredients: ■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

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Yyukhoejang Gukbap - Korean soup

You can cook Yyukhoejang Gukbap - Korean soup using 19 ingredients and 7 steps. Here is how you do that.

Ingredients of Yyukhoejang Gukbap - Korean soup :

Use ■Additions:.

Use Thinly sliced beef offcuts.

You need Bean sprouts.

You need Carrot.

Use Chinese garlic chives.

Use Eggs.

Provide Japanese leek.

You need Minced garlic.

You need to prepare to 2 tablespoons Sesame oil.

Use ■Soup.

You need Water.

You need to prepare Dashida.

You need to prepare Soy sauce.

Use Sugar.

You need Mirin.

Use Salt and pepper.

Provide Gochujang.

You need to prepare Red chili pepper powder.

Prepare Grated garlic.

Short Tips:

You can eliminate the garlic odor from your hands by rubbing them for thirty secs on your stainless-steel range before washing them. Garlic includes a delightful taste to numerous recipes, however the apparent odor can linger on your hands. Utilizing this tip, you can appreciate your supper without your hands smelling highly of garlic.

instructions :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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