Yoon Yi-ryeon's Yukgaejang

A traditional yukgaejang made by first stir-frying beef shank in a pressure cooker until tender, then simmering it with generous amounts of large green onion and vegetables for a deep, rich flavor.

Ingredients needed 8 servings

Recipe

Cooking tips

  • Stir-frying the beef with seasonings in the pressure cooker before boiling allows the flavors to penetrate and makes the meat tender.
  • Adding plenty of large green onion releases its characteristic refreshing sweetness into the broth, making it deep and clean-tasting.
  • Season the broth with a combination of soup soy sauce, fermented anchovy sauce, and sea salt for a clean finish.

Recommended for

  • Those who want to make a generous amount of deep, rich traditional yukgaejang at home, just like a restaurant.
  • Those who want to achieve tender beef texture in yukgaejang using a pressure cooker instead of tough cuts.
  • Those who need a large-batch soup dish for hosting guests, holidays, or family gatherings.

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