Korean recipes:
Spicy beef and vegetable soup (yukgaejang)
This time I posted spicy beef and vegetable soup (Yuk Gae Jang) on YouTube.
Ingredients:
1 Lb of beef brisket, half an onion, water, 12 green onions, 5 cups of bean sprouts, fern brakes (kosari),
1 stalk of celery, garlic, hotpepper flakes, sesame oil, vegetable oil, salt, soy sauce, and black pepper
- In a big pot, add beef brisket, 14-15 cups of water, and half an onion, then boil it for 40-50 minutes over high heat.
- Cut the green onions, celery, and fern brakes (kosari) into pieces about 7 cm in length. Put them all into a big bowl.
- Put 3 tbs hotpepper flakes, 1 tbs of sesame oil, 1 tbs of vegetable oil, 1 tbs soy sauce, 1 tbs of salt, and some grounded black pepper into a small bowl and mix it. This is your hotpepper oil sauce.
- Put the hotpepper oil sauce into the vegetables mixture and mix them all up.
- When the beef is well cooked, take it out and set it aside to cool down.
- Add the mixture of vegetables and hotpepper oil sauce into the boiling beef stock. Boil it for 20-30 minutes.
- Slice the beef thinly and add it into the boiling soup. Cook it about 5-10 minutes more.
Serve with rice. Enjoy it!
i’ve never seen “pony tail kimchi”. it looks really good. i am addicted to kimchi now. i was wondering though, if you can eat the entire of the pony tail kimchi?
November 12th, 2007 at 8:00 pmDeborah,
Yes, I eat it all. The green leaves have lots of good nutrients. Some people cut it bite size before eating, but I love to eat leaves and radish part together.
About 2 or 3 weeks ago, I visited a korean farm that is about 2 hours from Toronto.The farmer grows so many kinds of korean vegetables: cabbages, radish, green onions, korean green-hotpeppers and mustard greens.
He gave us a garbage bag and said, “I’m going to charge $10.00 for each bag, so fill it out as much as you can!” We pulled radish out from the ground directly. My friends gave me a job to pack the vegetables tightly.
I was almost sick next day when I woke up due to muscle pain. I must have been too greedy.
November 12th, 2007 at 9:25 pmmaangchi
please teach us how to make Gamjatang. My dad loves it and i want to make it for him
November 13th, 2007 at 8:58 amLorraine,
November 13th, 2007 at 5:06 pmI will keep your request in mind. Thank you
Wow… I love your videos. I miss Korean food so much T-T. I lived in Korea for 3 years while in the military and now I am back in the US trying to get a job back in Korea.
November 26th, 2007 at 9:15 amAnyways… I was wondering… although I feel kind of greedy asking for a bunch of recipes. Do you have a good recipe for Buldak and Dakkalbi? I loved the “Hong Cho” Buldak chain. I used to go get Buldak almost every week. I have now been trying to find a recipe that comes close to the same flavor but so far I have failed. Also, Dakkalbi was another favorite of mine.
goblinlord,
November 26th, 2007 at 9:39 pmYou seems to like spicy food.
Buldak and dakgalbi are made with chicken and hot spicy marinade. ok, I will include ddak galbi in my list of upcoming cooking videos.
I have never tasted “Buldak” because it was created by someone after I left korea. I should try to taste it someday.
Maangchi,
Whenever I go to restaurant I always order Yuk Gae Jang.
I love it even though it burns my tongue, and leaves me a runny nose.
The kosari I bought has a purplish color which is very different than the brown kosari you use. (I am afriad if my kosari is the wrong kind)
I forgot to buy bean sprout, so I add more green onions.
I added Dang Myun and egg at the end like the restaurants do.
I follow a comment on your Youtube channel to use 20 cups of water, but round up the taste was not strong, so I poured >half cup of soy sauce & 3 teaspoon of salt, and a lot of sesame oil.
This big pot fed 2 people for 2 days (=2meals) in my house. It warms me up in this cold weather. What a great dish for winter!
update http://hk.myblog.yahoo.com/5k6QGsJ605Q
December 9th, 2007 at 3:25 amagasuka,
December 9th, 2007 at 11:26 amWow, it looks gooood!
Kosari is delicious, right? People usually dry the vegetable to preserve to eat for a long time, so its color is dark brown. Whenever they need to use it, they soak and cook it to make it soft before using. The kosari you bought is fresh one.
hi maangchi,
January 24th, 2008 at 12:46 pmi really like your videos. they’re very easy to follow. when we order yuk gae jang at our local korean hot pot restaurant, they include some clear noodles. is this traditional?
rovingbubs,
January 24th, 2008 at 1:26 pmYes, you can add the noodles and eggs. You will be able to see what kind of noodles they are in my Stir-fried noodles with vegetables(Job chae)video.
And also check it out Agasuka’s comment:
“I added Dang Myun and egg at the end like the restaurants do.”
maangchi,
a few questions:
what gives the yuk gae jang the smoky flavor?
can you use the hot pepper paste instead of the hot pepper powder?
what’s the difference between the hot pepper powder that’s coarse vs fine besides the obvious? i’ve only been able to find the coarse kind in the stores over here.
thanks.
January 25th, 2008 at 11:09 pmrovingbubs,
smoky flavor? I think you had “Yuk gae jang” made with “gochoo kierum(hot pepper oil)” which is more traditional way. Heat some oil in a pan and add hot pepper flakes and stir it quickly and turn off the heat before it is burnt. That’s it!
I just mixed oil and hot pepper flakes instead of making the “gochoo kierum” to save time and effort. Taste is not very different.
No hot pepper paste for this dish!
The soup will be thick and not tasty.
You can use hot pepper flakes, that’s what I am using.
Thank you!
January 26th, 2008 at 9:21 amHi, someone left a comment regarding Yuk Gae Jang. for some reason, I tried to approve her comment, but failed, so I’m copying and pasting her question with my answer.
“Hi, Maangchi
I tried cooking Yuk Gae Jang last night but the soup was too blend.
For the amount of hot pepper sauce you have indicated, how much water should I use? I used only about 250grams of beef. Please kindly advise.
Thank you! “
My answer:
Please check the recipe and watch the video. I said you need 1 pound of beef brisket, but you used 250 grams. 1 pound (LB) is 453 grams.
Start with 16 cups of water, then you may have to place more water.
hope it’s helpful
February 11th, 2008 at 8:25 amHello Maangchi,
Thanks for this recipe. I was wondering if you know how to make gamjatang? I had it in a restaurant the other day and really liked the soup base. the soup was really red and spicy which was pretty good. Is the soup base the same as this soup base?
March 29th, 2008 at 2:42 amhi, anonymous,
March 29th, 2008 at 5:52 amThe soup base for gamjatang is made from pork bones.
Ok, your request gamjatang is included in the list of my cooking videos in the future.Thank you!
i’ve been enjoying your cooking videos. they’re better than most cookbooks because we can see how to cut and prepare the ingredients. thank you!
i once had toran-guk in korea and the toran tasted like taro. i found out that’s what it is. i think you might be able to find taro in chinese or vietnamese markets.
i’m very impressed by your knife skills. you chop like a pro!
May 25th, 2008 at 5:16 pmdesperatelyseekingsuddenlysusan
May 26th, 2008 at 12:11 amhaha, long id!
yes, toran is taro and its taste is like potatoes. I found toran in chinese market in Toronto.
Thank you for your compliment about being ninja in the kitchen. : )
I can’t visit your site anymore because I get so hungry! Stop showing us these delicious recipes …
But seriously, your site and videos are great. I am glad more people are becoming aware of Korean food. We need to be able to buy Korean food or go to Korean restaurants just as easily as we can find Chinese restaurants in the US.
June 9th, 2008 at 12:18 amHello Maangchi,
Do you have any chicken stew recipes? I remember a dak dori tang (?) that had potatoes and spicy braised chicken, or dak galbi, spicy stir-fried chicken, as a child.
Thanks!
June 11th, 2008 at 11:07 pmHi, minhul,
June 14th, 2008 at 7:23 pmYes, dak do ri tang and dak kal bi are already in the list of my upcoming cooking videos. Thanks!
Hi Maanchi,
I made Yuk Gae Jang today, and it turned out great! I invited my parents for lunch, and they really enjoyed it. My dad even asked me to make more. :) I’m so happy that I was able to make such a delicious dish. Thank you for the recipe.
My daughter asked me to make your jja jang myun. I hope I succeed. If I don’t find radish, is it OK to substitute with celery? And beef instead of pork? Thank you!!
June 27th, 2008 at 6:33 pmgabieolie
June 28th, 2008 at 12:52 ambeef can replace with pork and skip radish if you can’t find it. I would not use celery.
Thanks!
Hi, Maangchi! I recently ordered Yuk gae jang and enjoyed it. I will try cooking it one of these days using the recipe you provided. I think I will be able to find kosari here in the Philippines.
July 10th, 2008 at 12:27 pmHi Maangchi!
I’ve just recently discovered your site and have been making great korean dishes since!!! I’m Korean but I’m kind of new at cooking Korean Food, and you’ve been so inspirational!!! I love watching your videos and you are too cute!!! One quick question. I LOVE yuk gae jang but I want to make one on my own (I live pretty far away from a decent Korean restaurant). I want to share this with my friend, but unfortunately, he is allergic to soy sauce. Seeing as how this dish only uses 1 TB of soy sauce, do you think the end result would be greatly affected if I were to omit soy sauce from the recipe? Maybe I should add some fish sauce instead? What do you think?
Thanks and I look forward to more of your videos!!!
August 21st, 2008 at 9:29 pmJooHyun,
August 21st, 2008 at 10:34 pmDon’t worry much about soy sauce. Just skip it and use salt then. Thank you!
hi maangchi!
i want to make yuk gae jang for a school cultural project i have coming up. we are supposed to make a whole meal, so i was wondering, what other korean dishes would go good with yuk gae jang besides pony-tail kimchi?
Thank you very much~!
September 1st, 2008 at 5:36 pmAnonymous,
September 1st, 2008 at 5:45 pmI recommend spinach side dish(shigeumchi: 시금치), beansprout side dish (kongnamul: 콩나물) and seaplant salad(miyuk muchim: 미역 무침)
Check out my recipe for spinach side dish,kimchi stew and bean sprout side dish video, and sea plant soup and sald side dish.
I made this tonight but I think I overcooked the vegetables.
October 1st, 2008 at 12:20 amhttp://www.flickr.com/photos/79469156@N00/2903286367/
James,
October 1st, 2008 at 7:42 amIt looks ok for me,but I don’t see green onion in the soup. I use lots of green onions in Yukgaejang.