Yukgaejang

Hello Maangchi,

When I was 25 years old, I used to go together with my wife to a fantastic korean Restaurant in Wuppertal, Germany and we used to eat Yukgaejang there, the best soup of the world! It was extremely spicy but absolutely great in taste. They served it with rice and Kimchi! When I was 40, I went there again with my wife, but this was the last day of the restaurant, before it closed for ever. Now I knew, that I would never get this soup again and I offered them 400 DM ( the currency before EUR , about 250 $ ) for the recipe, but they didn’t give it to me, unfortunately. Now I am 57 years old and found your recipe on your page, I am absolutely fascinated! On the next weekend I will try it!

Now some questions: I can get gosari here in a Korean shop in Düsseldorf, but it is dried. Can I cook it up for 30 Minutes and let it rest over night before using it?

I remember, there were eggs in that soup in that restaurant. Can I add, shortly before it is finally finished, 2 mixed eggs into the soup and wait for 10 Minutes?

Can I also use Turande instead of gosary or gosari and Turande?

I am very excited now and can hardly wait to the weekend, when I will try it.

I will let you know, how it was, thank you so much!

All the best,

Tido