Sunday, August 29, 2010

Yukgae Jang (Spicy Korean Beef Soup)

1 lb. beef brisket or stew beef
1 onion, chopped
12 green onions
5 c. mung bean sprouts
2 T. garlic, minced
1/4 c. hot pepper flakes (found at the Asian market, different than crushed red pepper flakes)
2 T. Sesame Oil
1 T. Vegetable oil
2 T. Soy sauce
1 T. salt
Ground pepper
2 eggs (beaten)
Mung Bean noodles

Boil beef and onions in 10 c. water for 40-50 minutes. Meanwhile, combine hot pepper flakes, sesame oil, vegetable oil, soy sauce, salt, and pepper in a small bowl. Pour over garlic, green onions, and sprouts and mix together. Remove beef and cut into small pieces and add the vegetable mixture to the pot. Simmer for 20-30 minutes. Add chopped beef, egg, and mung bean noodles and cook for a few more minutes. (Note: I prefer to cook the noodles separately and add them to the bottom of the bowl)

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