Spicy Korean Soup Recipe

Yukgaejang (Spicy Beef Soup) My Korean Kitchen

WEBFeb 6, 2021 · How to Make Yukgaejang. 1. Soak the brisket in a bowl of water and set aside for 20 minutes to draw the red liquid (myoglobin) …

Rating: 5/5(8)
1. Soak the brisket in a bowl of water and set aside for 20 minutes to draw the red liquid (myoglobin) out. Change the water a few times during this time.
2. Add the water (10 cups), brisket, onion, green onions and whole black peppercorns into a large pot. Boil them over high heat (for about 15 mins) and skim off any scum that forms. Once the water starts to rolling boil, cover the pot with the lid and reduce the heat to medium low. Continue boiling for another 45 mins. This should give you about 7.5 cups to 8 cups of broth.
3. Take the meat out onto a plate and cool it down. Strain the remaining ingredients over a large clean bowl. Discard all the strained vegetables while keeping the broth. Once the meat is cool enough to touch, cut off any stringy fat and shred or cut the brisket into small thin strips.
4. Preheat a large clean pot over medium low heat and once heated, add the cooking oil, sesame oil, green onions and stir.

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Flavorful Korean Gochujang Soup (Gochujang Stew) My Plantiful …

WEBSep 24, 2021 · Instructions. Heat up a tablespoon of oil in a medium soup pot or Dutch oven. Once pot is heated, place in onion and cook for 3-4 minutes until translucent, …

Rating: 5/5(6)

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Sundubu Jjigae (Korean Spicy Soft Tofu Stew)

WEBFeb 8, 2021 · 2. Add the clams and shrimps and stir quickly to coat them with the chili sauce. Add the fish sauce and soy sauce then stir. 3. Add …

Rating: 4.9/5(29)
1. Start heating the pot on the stove over medium low heat and add the chili oil, chili powder, and garlic. Stir them well for about 1 min. Make sure not to burn the chili powder.
2. Add the clams and shrimps and stir quickly to coat them with the chili sauce. Add the fish sauce and soy sauce then stir.
3. Add the dried kelp and anchovy stock and boil it on medium-high heat until it starts to boil rapidly (2 to 3 mins).
4. Add the tofu, mushrooms, and egg and cook them for another 2 to 3 mins. Season with salt, if required.

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Spicy Korean Chicken Soup (Dakgaejang) Beyond …

WEBNov 15, 2019 · Place a whole chicken in a large stock pot. Add onion, leek, garlic, chunks of radish, and dried sea kelp. Pour enough water to cover …

Rating: 5/5(11)
1. In a large stock pot, add all the stock ingredients and pour water. Bring to a gentle boil, then simmer for 45 minutes. Transfer the chicken on the side to cool, discard the vegetables and reserved the stock. Shred chicken and set aside.
2. In a large soup pot, heat oils over low flame, add the chili flakes and garlic. Cook until oil turns red and fragrant, stirring constantly; about 2 minutes. Be careful not to burn the chili flakes.
3. Add the leeks and mung bean sprouts and stir-fry for 2-3 minutes until softened. Add the mushrooms and the reserved stock.
4. Add the chili paste and mix everything well. Bring the soup to boil over medium heat and cook until the vegetables are soft and tender.

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