Ttukdak Hyung's Restaurant-Style Yukegjang
A restaurant-style yukegjang with boiled beef brisket and assorted vegetables simmered in a broth made from chili oil, delivering a deep, spicy, and bold flavor.
Ingredients needed 4 servings
Recipe
Cooking tips
- If there is no brisket fat, use plenty of vegetable oil to make the chili oil.
- Soak and boil taro stems thoroughly to remove their bitter taste.
Recommended for
- Those who want to enjoy the deep, rich flavor of a professional-style yukegjang at home with beef brisket and various vegetables.
- Those who want to enhance the broth with a spicy, savory depth using brisket fat to make chili oil.
- Those looking to make a hearty, satisfying meal with a bold, spicy yukegjang.
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