Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 10.6 oz beef (soup cut or bulgogi cut)
• 4.2 oz bean sprouts
• 5.3 oz soaked bracken
• 1 handful (5.3 oz) oyster mushrooms
• 2 stalks green onion
• 4 pieces kelp, 2 inches each
• 1 quart water
• 1 egg
• 1 tablespoon cooking oil
• 2 tablespoons sesame oil
• 3 tablespoons chili flakes
• 2 tablespoons minced garlic
• 2 tablespoons soup soy sauce
• 1/2 tablespoon salt
• black pepper, a little

Method

1. Steep the kelp in the water for at least 10 minutes to make a kelp stock, and soak the beef in plain water to draw out the blood.
2. Trim the oyster mushrooms, cut the soaked bracken into bite-size pieces and cut the green onions into roughly 2-inch lengths.
3. Heat the cooking oil, sesame oil, chili flakes and half the green onion in a pot over low heat, stirring so the flakes do not scorch.
4. Add the drained beef to the chili oil and stir-fry, then add the soup soy sauce and stir-fry again until the meat is coated.
5. Add the bean sprouts, oyster mushrooms and bracken and toss them through the beef once more.
6. Pour in the kelp stock, season with the salt and black pepper, and bring the yukgaejang to a boil.
7. Cover and boil for about 10 minutes, stir in the minced garlic and remaining green onion, and boil briefly again, adjusting the salt.
8. Drizzle the beaten egg over the surface of the soup to finish.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).