Ttukdak Hyung's Traditional Yukgaejang

Cooking tips 💡

• If getting beef fat from brisket is troublesome, you can substitute with rendered fat from grilled chuck flap or regular cooking oil to make the chili oil.
• Mixing pure meat broth with store-bought bone broth at nearly a 1:1 ratio creates the heavy, deep body characteristic of restaurant versions.
• After adding the egg, avoid stirring vigorously as it will make the broth cloudy and messy. Gently pour it in and let it cook with residual heat.