Comments on: Spicy beef and vegetable soup (yukgaejang)

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.

By: Martha

Martha — Wed, 06 Jan 2010 23:10:58 +0000

Hi Maangchi,

Happy new year 2010!

I was curious what toran looked like. It looked like yam stem. Are you able to source this in New York? I think you may be able to source this from a grocery store that sell Vietnamese produce. The Vietnamese make a sour fish soup using the yam stems. As a kid, I remember cross-sectionalising the stem and dip in colour paint(art) to make imprints of butterfly, may not be the same edible variety though.

I needed to remind myself again on how to make Yukgaejang. Your u-tubes definitely make cooking easier.

regards,
Martha from Hoju.

By: Maangchi

Maangchi — Tue, 29 Dec 2009 15:50:37 +0000

You are genius in cooking! “I followed your advice and added a lot more green onions, and I also increased the amount of kochukaru and added some egg at the end..”

Ironically, I roasted turkey on Christmas day! : ) see? I love all kinds of food!

By: Hazel

Hazel — Mon, 28 Dec 2009 05:44:20 +0000

I made this as a part of Christmas dinner, and oh my goodness it was sooo good =) I didn’t even have all the ingredients (like bean sprout and kosari) but it turned out super delicious =) I followed your advice and added a lot more green onions, and I also increased the amount of kochukaru and added some egg at the end =D
I have one question though, Maangchi. I was wondering if I can just substitute the vegetable oil with extra virgin olive oil or something =)
Thank you so much for the recipe! When I make it again (it will definitely be soon), I shall send you pictures =D And next time, I’ll have the kosari and bean sprouts!

By: Maangchi

Maangchi — Thu, 24 Dec 2009 04:47:01 +0000

I’m glad you like my suggestion! cool!

By: Sylvia

Sylvia — Wed, 23 Dec 2009 16:36:38 +0000

What a good suggestion for a cold winter day.
Delicious! and everyone in the family loved the soup.