Aha Bujang's Spicy Beef Yukgaejang

• 300g beef for soup
• 400g radish
• 50g large green onion
• 1 egg
• a little soaked glass noodles
• 2.5L water
• 2 tbsp cooking oil
• 1 tbsp soup soy sauce
• 2 tbsp cooking wine
• 3 tbsp regular gochugaru
• 2 tbsp spicy gochugaru
• 2 tbsp beef dashida
• 1 tbsp fine salt
• 1 tbsp Miwon
• 2 tbsp minced garlic
• 1/2 tbsp beef bone extract
• 1 tsp black pepper

Recipe 🍳

Cooking tips 💡

• When first boiling the broth, skim off the scum thoroughly to keep the soup clean and free of off-flavors.
• When making the dadagi, if the heat is too high the gochugaru can burn, so be sure to stir-fry gently over low heat.
• Adding a little extra beef bone extract can bring out the deep umami and richness of restaurant-style yukgaejang.

Recommended for 🙋

• ⭐Those who want a spicy, deep, and refreshing hangover soup that clears the head.
• ⭐Those who want to easily make yukgaejang at home using an all-purpose dadagi.
• ⭐Those who want to make a large batch of broth and cook it in portions for convenience.