Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, yyukhoejang gukbap - korean soup. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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.
Yyukhoejang Gukbap - Korean soup is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Yyukhoejang Gukbap - Korean soup is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have yyukhoejang gukbap - korean soup using 19 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Yyukhoejang Gukbap - Korean soup:
- Prepare ■Additions:
- Take 150 grams Thinly sliced beef offcuts
- Get 1/2 bag Bean sprouts
- Get 1/4 Carrot
- Take 1/2 bunch Chinese garlic chives
- Get 2 Eggs
- Make ready 1/2 Japanese leek
- Make ready 1 clove Minced garlic
- Prepare 1 to 2 tablespoons Sesame oil
- Get ■Soup
- Take 500 ml Water
- Get 1 tbsp Dashida
- Prepare 2 tbsp Soy sauce
- Prepare 1 tsp Sugar
- Make ready 1 tbsp Mirin
- Prepare 1 dash Salt and pepper
- Get 2 tbsp Gochujang
- Make ready 1 tbsp Red chili pepper powder
- Prepare 1 clove Grated garlic
When served, the soup is accompanied by a variety of side dishes such as rice, shrimps, onions, noodles, kimchi, garlic, and green peppers, which can all be added into the steaming. Dried anchovies, dried kelp, eggs, garlic, green onion, ground black pepper, hot pepper flakes, kimchi, onion, rice, salt, sesame oil, soybean sprouts, toasted sesame seeds. This was developed in Korea during the Korean war when they had little to eat, so they made the best with what they had, and man is this a best. This was my husband's favorite dish while he was in southern South Korea, and his favorite place to have it was Wheat Yang Pork Rice Soup in Miryang.
Instructions to make Yyukhoejang Gukbap - Korean soup:
- Cut the vegetables into easy to eat pieces. Finely shred the carrot. Slice the leek diagonally.
- For your reference: On the left is Dashida, on the right is gochujang.
- 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.
- Add the vegetables to the pan with all the soup ingredients in the listed order. Adjust the spiciness with the chili powder and gochujang.
- 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.
- For reference: there's powdered and chopped Korean chili pepper, but here I used the powdered kind.
- 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.
Vind stockafbeeldingen in HD voor Yukgaejang Gukbap Korea Traditional Soup Beef en miljoenen andere rechtenvrije stockfoto's, illustraties en vectoren in de Shutterstock-collectie. Elke dag worden duizenden nieuwe afbeeldingen van hoge kwaliteit toegevoegd. Its delicious, savory soybean sprout soup with rice mixed right in. Genevieve: Thank you so much, Maangchi, for sharing not just your recipe, but your culture from your life stories, so warming of the heart, not just the stomach. Yukgaejang is a hearty Korean soup that warms you from your head to your toes.
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