Baek Jong-won's 20-Minute Yukgaejang

• Beef (for bulgogi) 2 cups (180g)
• Eggs 2
• Soaked glass noodles 2 cups (120g)
• Green onions about 2 and 1/3 stalks (228g)
• Oyster mushrooms 2 cups (80g)
• Shiitake mushrooms 2 cups (60g)
• Bean sprouts 4 cups (280g)
• Minced ginger a little
• Minced garlic 1 and 1/2 tbsp (30g)
• Coarse gochugaru 3 tbsp (24g)
• Soup soy sauce 1/3 cup (60ml)
• Flower salt 1/3 tbsp (4g)
• Black pepper a little
• Sesame oil 6 tbsp (42g)
• Cooking oil 2 tbsp (14g)
• Water 6 cups (1,080ml)
• Beef Dashida or MSG a little (optional)

Recipe 🍳

Cooking tips 💡

• Gochugaru can burn easily when stir-fried, so have the water ready nearby and proceed quickly.
• After adding water, scrape the bottom of the pot well with a spatula to dissolve the concentrated flavors stuck to the bottom and prevent burning.
• Stirring immediately after adding the egg mixture will make the broth cloudy. Letting it sit undisturbed until the egg is softly cooked is the secret to a clear broth.
• If the glass noodles are not soaked enough, they will absorb all the broth. Make sure to soak them for at least 30 minutes.
• For a perfectly balanced, popular umami flavor, consider adding about half a tablespoon of beef Dashida during the final salt seasoning step.

Recommended for 🙋

• ⭐Those who find the traditional method of simmering meat for yukgaejang cumbersome and want to try a simpler version.
• ⭐Those who enjoy a spicy and rich chili oil broth infused with the aroma of sesame oil and green onions.
• ⭐Those looking for a hearty soup dish that can be enjoyed with plenty of ingredients in a short amount of time, perfect for a hangover.