This Man's Cook Yukgaejang

• tender beef 200~250g
• green onion 4 stalks
• bean sprouts 200g
• enoki mushroom 200g
• blanched dried fernbrake 200g
• store-bought galbitang stock 350g
• sesame oil 3 tablespoons
• vegetable oil 1 tablespoon
• gochugaru 4 tablespoons
• soy sauce 4 tablespoons
• anchovy sauce 3 tablespoons
• minced garlic 2 tablespoons
• water 1.2L
• salt a pinch
• black pepper 4 pinches

Recipe 🍳

Cooking tips 💡

• Mixing a small amount of vegetable oil with sesame oil raises the smoke point, preventing the sesame oil from burning when sautéing meat.
• Sautéing gochugaru directly in the beef fat produces a much richer, deeper, and spicier flavor than using store-bought gochujang.
• Be sure to sauté the green onions thoroughly until they soften and become translucent to fully develop their sweet, savory umami depth in the broth.
• Avoid adding extra soy sauce at the end if adjusting seasoning—this can darken the broth. Always use salt instead for final adjustments.

Recommended for 🙋

• ⭐Those who want to make a restaurant-quality yukgaejang at home quickly without long simmering times.
• ⭐People looking to enjoy the perfect balance of spicy, hearty broth and sweet, savory green onions.
• ⭐Individuals seeking a warming, satisfying beef soup to comfort the body on cold days.