Yyukhoejang Gukbap - Korean soup
Yyukhoejang Gukbap - Korean soup

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, yyukhoejang gukbap - korean soup. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Yyukhoejang Gukbap - Korean soup is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Yyukhoejang Gukbap - Korean soup is something that I’ve loved my whole life.

Gukbap (국밥), hot soup with rice, is a Korean dish made by putting cooked rice into a hot soup or boiling cooked rice in a soup. Gukbap is a compound of guk (soup) and bap (cooked rice). The name of the gukbap varies from region to region.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook yyukhoejang gukbap - korean soup using 19 ingredients and 7 steps. Here is how you cook it.

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

Tusentals nya, högkvalitativa bilder läggs till varje dag. Yukgaejang is a hearty Korean soup that warms you from your head to your toes. Full of meat and vegetables, it's fiery red, bold, and spicy. Yukgaejang is a one-pot meal that requires very little hands-on time but tastes like you've spent all day making it.

Steps 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.

Yyukhoejang Gukbap - Korean soup Recipe by cookpad.japan. Great recipe for Yyukhoejang Gukbap - Korean soup. I tried making my favorite yyukhoejang gukbap. Korean dried chili pepper is not that hot. Its delicious, savory soybean sprout soup with rice mixed right in.

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