← Back to Search Results
Korean
Spicy Beef Soup Recipe-7209

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

(Yookgaejang)

This traditional dish is a wonderfully spicy soup for cold weather. It may seem like a lot of green onions, but once they are cooked, you’ll see that it’s just the right amount.

Yield: Makes 5 to 6 servings

Ingredients

  • 1 pound beef brisket
  • Water
  • 1 garlic bulb, peeled and minced
  • 3 tablespoons chili powder
  • 1 tablespoon soy sauce
  • 2 tablespoons salt
  • 3 eggs
  • 1 tablespoon Korean sesame oil
  • 3 bundles of green onions, cut into about 3-inch lengths
  • 1/8 teaspoon black pepper

Directions

1. Place beef in a large stockpot and add about 16 cups (1 gallon) of water. Bring to a boil. Reduce heat and simmer for at least 1 hour. Remove the meat from the broth. Skim the fat and foam from the broth.

2. Once the meat has cooled, shred it into thin strips. Set aside.

3. In a large bowl, combine the garlic, chili powder, soy sauce, and salt. Add the beef and mix thoroughly. Cover and let marinate for about 10 minutes.

4. Combine the eggs and sesame oil in a small bowl and beat until well mixed.

5. Bring the broth to a boil again. Add the seasoned meat, green onions, and black pepper. Bring to a boil again, then add the egg mix, drizzling it slowly over the boiling broth.

Serve immediately with rice and banchan.


© 2005 Cecilia Hae-Jin Lee
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6.

206kcal (10%)
66mg (7%)
11mg (18%)
109mcg RAE (4%)
485mg
37mg
21g
1g
2g
7g
153mg (51%)
2633mg (110%)
3g (16%)
11g (17%)
3mg (18%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
living-raw-food Living Raw Food
by Sarma Melngailis
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
west-coast-cooking West Coast Cooking
by Greg Atkinson
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
new-american-table New American Table
by Marcus Samuelsson
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
lidias-italy Lidia's Italy
by Lidia Bastianich
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?