Yukgaejang

ANG SARAP
17Ingredients
2Hours

Ingredients

US|METRIC
  • 700 grams beef brisket (thinly shredded)
  • 1 cup gosari (rehydrated dried, I used wood ear fungus as an alternative)
  • 250 grams bean sprouts
  • 4 dried shiitake mushrooms (pcs rehydrated, thinly sliced)
  • 6 stalks spring onions (+ more for garnishing)
  • 1 onion (sliced)
  • 1 daikon radish (small, sliced)
  • 1 liter beef stock
  • 1 liter water
  • 2 tablespoons sesame oil
  • 2 tablespoons gochugaru (adjust amount to the level of spiciness you want)
  • 3 cloves garlic (minced)
  • 2 tablespoons soy sauce
  • 1 teaspoon soybean paste (Fermented)
  • 1 teaspoon gochujang
  • salt
  • freshly ground black pepper
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