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Korean
Spicy Beef Soup

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%)
 

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