Comments on: Spicy beef and vegetable soup (yukgaejang)

By: jinpong

jinpong — Mon, 24 Oct 2011 18:37:55 +0000

Wonderful recipe!! Perfect for fall/winter! Thank you for the recipe!! I think I added too much ingredients and not enough soup so I have lots of left over without soup. I think I’ll add more water and make more soup to eat leftovers!

By: HunterJE

HunterJE — Wed, 24 Aug 2011 19:58:37 +0000

I’ve made this a couple of times now, and it’s really become one of my favorite soups. I’ll add that while the recipe as given here is huge, that’s not at all a bad thing, as like many soups this actually gets better at second warming. It also freezes quite well. I’ve gotten in the habit of making this any time I see brisket or other tough cuts of beef on reduced price and freezing up the leftovers.

By: edrea

edrea — Sat, 27 Nov 2010 12:35:35 +0000

maangchi unnie.. kkk.. I made yukgaejang with your recipe.. and I proudly present my blog post of it!

http://edreasjourney.wordpress.com/2010/11/27/my-yukgaejang/

By the way, I could find dried Toran, so I used that instead =)
Thank you for the recipe!!

By: pianistcook

pianistcook — Sun, 19 Sep 2010 22:18:02 +0000

Just wondering – if adding an egg or two at the end (like some restaurants do) – do you just beat the eggs first, and then with the soup cooking, just pour in the beaten eggs so it become strands? What is your official advice for adding egg at the end?
Thanks

By: patriciam6

patriciam6 — Mon, 23 Aug 2010 10:01:19 +0000

After months of eying your site, I finally followed a Maangchi recipe to try to remake one of my favorites, yook gae jang. My friends and family warned me it was a time-consuming dish so I was relunctant to attempt this. But I made it and when I tasted the broth, I felt a tad let down until I realized I had forgotten the 7 garlic cloves you put in during your video lesson! After I put that ingredient in, the broth tasted so much better! Much more fuller! And NO MSG, I love it! Of course, I did add a couple serrano chiles and some more spoonfuls of red pepper flakes because I like my food verrrry spicy….

By: Maangchi

Maangchi — Tue, 02 Feb 2010 22:56:02 +0000

Yes, “sweet potato stems” is different from kosari. I think the bag of dried vegetables is sweet potato stem as it says. It’s called “goguma julgi namul” in Korean. You will have to soak it in warm water overnight and cook it just like dried kosari. http://www.maangchi.com/ingredients/kosari

I will post the recipe for sweet potato stems someday in the future.

By: Reinier

Reinier — Tue, 02 Feb 2010 12:48:11 +0000

Hi, i know what you mean i saw this product too before, but they are different things. I don’t know an application for the ‘sweet potato stems’.
Kosari usually has ‘fernbrake’ or ‘dried bracken’ on the package.

By: sirdanilot

sirdanilot — Mon, 01 Feb 2010 20:29:49 +0000

hi I went to the Korean grocery once and I saw something that looked like dried kosari, but on the bag it said ‘sweet potato stems’ or something like that. Do you know what it is (perhaps bad translation of kosari?) and how to prepare it? Sorry I don’t have a photo, perhaps I will buy it next time just to be curious.

By: Bobojas

Bobojas — Wed, 13 Jan 2010 10:01:46 +0000

Hi Maangchi,

I have been having a really nice Bo Yang Jeongol ( Lamb & Vegetable in hot soup) in many restaurants, it seems like a very common soup in Korea.

I absolutely LOVE this dish. Would you please please show me how this dish is cooked?

you don’t need to do a video, I would LOVE just to have the recipe.

you can go to this link to see a photo of the dish

http://www.flickr.com/photos/21148158@N02/4271382866/

By: Maangchi

Maangchi — Thu, 07 Jan 2010 03:23:44 +0000

Thank you Martha,
Yes, I found dried toran stem at a Korean store later. Toran stem is needed for this soup. I found celery stems are good alternative in this recipe.