Main ingredients 🥩
ScallionChili flakesSoup soy sauceSari Gomtang noodlesEggs
Ttukdak Hyung's Super Simple Yukgaejang
Recreate a deep, spicy beef bone broth soup using Sari Gomtang noodles, topped with stir-fried scallions and chili flakes, all for just 2,000 won.
🙋 Recommended for
- ⭐ College students who want an affordable, minimal-ingredient dish that tastes like a restaurant-quality spicy beef bone soup.
- ⭐ Anyone looking for a hot, hearty hangover cure after a night of drinking, without complicated cooking steps.
- ⭐ Those who want to enjoy a unique and impressive twist on instant noodles, beyond the usual preparation.
Ingredients needed 🛒2 servings
- Scallion, generous amount
- Chili flakes, to taste
- Soup soy sauce, to taste
- Sari Gomtang noodles, 1 pack
- Eggs, 2
- Cooking oil, a little
- Water, 1L
Recipe 🍳
- In a deep frying pan or pot, add enough cooking oil to coat the bottom. Add the roughly chopped scallions, chili flakes, and soup soy sauce.
- Stir-fry over medium-low heat, being careful not to burn the chili flakes, until the scallions are wilted and soft, and the oil turns red and fragrant.
- Once the scallions are well cooked and aromatic, pour in 1L of water and turn the heat to high to bring to a boil.
- When the water comes to a rolling boil, add the seasoning packet and vegetable flakes from the Sari Gomtang noodles, followed by the noodles themselves.
- While the noodles cook, crack 2 eggs into a bowl and beat them well with chopsticks until smooth, without lumps.
- When the noodles are fully cooked and tender, slowly drizzle the beaten egg around the edge of the pot. Let it simmer for just a moment, then turn off the heat.
- In a pan with oil, stir-fry roughly chopped scallions, chili flakes, and soup soy sauce over medium-low heat until the scallions are soft.
- Add 1L of water and bring to a boil. Add the seasoning packet, vegetable flakes, and noodles from Sari Gomtang noodles; cook until noodles are done.
- Once the noodles are cooked, drizzle in 2 beaten eggs around the edges, let it simmer briefly, then turn off the heat.
Cooking tips 💡
- Be generous with the scallions—add as much as you think is too much. That's how you get the deep, refreshing flavor of authentic yukgaejang.
- If the heat is too high, the chili flakes will burn and turn bitter. Start by stir-frying the scallions first, then add the chili flakes over medium-low heat to slowly extract the oil.
- If you have budget to spare or leftover beef (brisket) or mushrooms in the fridge, add them in the first step along with the scallions to elevate the broth.
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