This Man's Cook's Yukgaejang
A restaurant-style yukgaejang made by simmering beef brisket and flank with beef bone broth, then boiling it deeply and refreshingly with an abundance of green onions.
Ingredients needed 4 servings
Recipe
Cooking tips
- Using both beef brisket and flank together enhances depth and balance in flavor.
- Blanching green onions in boiling water for 1 minute and rinsing with cold water removes their sharp taste while preserving sweetness and aroma.
- Using the broth after cooking the beef directly as the base adds rich meat juices, resulting in a deeper, more flavorful soup.
Recommended for
- Those who want to recreate the rich, savory taste of a professional restaurant-style yukgaejang at home.
- People looking for a spicy, refreshing soup to enjoy as a satisfying meal or for hangover relief.
- Fans of green onion-heavy dishes who appreciate a smooth yet clean spicy kick.
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