Recipe of Ultimate Yyukhoejang Gukbap - Korean soup

Hello everybody, it is John, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Easiest Way to Prepare Quick Yyukhoejang Gukbap - Korean soup. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Yyukhoejang Gukbap - Korean soup is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Yyukhoejang Gukbap - Korean soup using 19 ingredients and 7 steps. Here is how you cook it.

I tried making my favorite yyukhoejang gukbap. Korean dried chili pepper is not that hot. If it's not hot enough for you, add Japanese ichimi togarashi chili pepper powder, or finely chopped fresh red chili peppers. ☆Please adjust the amount of Dashida added to taste. Recipe by yunpy

Ingredients and spices that need to be Get to make Yyukhoejang Gukbap - Korean soup:

1. ■Additions:
2. 150 grams Thinly sliced beef offcuts
3. 1/2 bag Bean sprouts
4. 1/4 Carrot
5. 1/2 bunch Chinese garlic chives
6. 2 Eggs
7. 1/2 Japanese leek
8. 1 clove Minced garlic
9. 1 to 2 tablespoons Sesame oil
10. ■Soup
11. 500 ml Water
12. 1 tbsp Dashida
13. 2 tbsp Soy sauce
14. 1 tsp Sugar
15. 1 tbsp Mirin
16. 1 dash Salt and pepper
17. 2 tbsp Gochujang
18. 1 tbsp Red chili pepper powder
19. 1 clove Grated garlic

Steps to make to make Yyukhoejang Gukbap - Korean soup

1. Cut the vegetables into easy to eat pieces. Finely shred the carrot. Slice the leek diagonally.
2. For your reference: On the left is Dashida, on the right is gochujang.
3. Put the sesame oil and garlic in a pan, and stir fry the beef. (No need to brown it.) Add the water, simmer for about 10 minutes and skim off the scum.
4. Add the vegetables to the pan with all the soup ingredients in the listed order. Adjust the spiciness with the chili powder and gochujang.
5. Beat the egg, set the heat to low under the pan, and slowly drizzle in the beaten egg. Turn the heat off and leave the pan, covered, for 1 minute.
6. For reference: there's powdered and chopped Korean chili pepper, but here I used the powdered kind.
7. Transfer to serving bowls and enjoy. If you add rice it becomes gukbap (rice and soup). Serve with kimchi or Korean nori seaweed to taste.

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