Ttukdak Hyung's Restaurant-Style Yukgaejang

• 500g beef fat
• 30g ginger
• 500g large green onion
• 300g radish
• 400g beef for soup
• 6 tbsp gochugaru
• 1L water
• 1 tbsp soup soy sauce
• 2 tbsp Jin-ganjang
• 2 tbsp beef dashida
• 500ml beef bone broth
• 250g boiled taro stems
• 50g oyster mushrooms
• 150g boiled bracken fern
• 3 tbsp minced garlic
• 30g cheongyang chili pepper
• salt (amount not disclosed)
• pepper (amount not disclosed)

Recipe 🍳

Cooking tips 💡

• Fry ginger in the beef fat, then strain it through a sieve to make the beef oil.
• Taste and adjust the seasoning with salt and pepper.

Recommended for 🙋

• ⭐Recommended for those who want a rich, spicy soup as a hangover cure or a hearty meal.
• ⭐Great for those who want to recreate the deep flavor of restaurant-style yukgaejang at home.
• ⭐Perfect for those who want to make a deeply flavored yukgaejang at home with plenty of green onion, bracken fern, and meat.