Baek Jong-won's Pagaejang
A spicy and refreshing Baek Jong-won-style large green onion yukgaejang, loaded with large green onions for a sweet flavor and deepened with beef and fermented anchovy sauce for rich umami.
Ingredients needed 4 servings
Recipe
Cooking tips
- Use the full recipe amount of 6 large green onions (800g) so the sweet and refreshing flavor of the green onions deeply infuses the broth.
- Once the kelp has sufficiently infused, remove it. If desired, julienne it thinly and add it back to the broth.
- Do not boil the glass noodles continuously in the broth pot; cook them separately in boiling water and place them in the bowl first.
- For the spicy seasoning sauce, use both coarse and fine gochugaru, and mix in finely chopped cheongyang chili peppers.
Recommended for
- Those who enjoy spicy and rich Korean soup dishes.
- Those who find the complex cooking process of traditional yukgaejang burdensome.
- Those who want to use up a large amount of leftover large green onions.
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