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Yukgaejang - Korean Spicy Beef Soup
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Ingredients
- Water8 cups
- Beef brisket1 lb
- green onions2 bunches
- mung bean sprouts12 oz
- Eggs2 eggs
- Onion1 medium size
- Garlic cloves3 cloves
- sesame oil3 Tbsp
- Korean red chili pepper (Gochukaru)2 Tbsp
- Korean soup soy sauce (guk ganjang)7 tsp
- sea salt2 tsp
- Gochujang (Korean red chili paste)2 tsp
- Sugar1 tsp
- Chopped garlic2 Tbsp
- Garlic powder1.5 tsp
- ground black pepper1 tsp
- crushed sesame seeds2 tsp
- bracken fiddleheads4 oz
- Korean Leek (Daepa)1 each
Allergens (inferred from ingredient names): eggs, sesame, soybeans
Nutrition per serving (modelled estimate, not measured): kcal 360, protein 21, fat 23, carbs 14, fiber 4, sugar 4
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: kimchimari.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed