Yukgaejang

Twosleevers.com

Twosleevers.com

A keto version of the popular Korean beef stew, this Yukgaejang recipe uses many different short cuts to get your an authentic yukgaejang taste but in 30 minutes. This is a great keto beef stew recipe that's just a little bit out of the ordinary, but will soon become a staple dish in your house.

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What You'll Need

– Gochugaru – Minced Garlic – Soy Sauce – Sesame Oil – Olive Oil – Kosher Salt – Olive Oil – Flank Steak – Bok Choy – Chopped Green Scallions – Radishes – Chicken Broth – Eggs

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How to Make Yukgaejang

1. Mix the red pepper flakes, garlic, soy sauce, sesame oil, olive oil, and salt. 2, Mix together the flank steak with half the pepper paste. Set aside to marinate. 3. Chop vegetables. Pour in the remaining half of the pepper paste. Mix with your hands smooshing the vegetables lightly to macerate them a little.

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How to Make Yukgaejang

4. In a 3-quart soup pot, heat oil. When the oil is hot, add in the marinated flank steak. Cook for three minutes tossing frequently until the steak is done. 5. Add in the marinated vegetables, 3 cups of broth, or water. If you are using water, add an additional teaspoon of salt.

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How to Make Yukgaejang

6. Allow the soup to come to a boil. Turn down the heat to medium-low. Let it simmer for 10 minutes. Taste the flank steak and make sure it is done to your liking. 7. Beat two eggs with a pinch of salt. Slowly start in the eggs in a steady stream to make egg flowers. 8. Serve while hot.

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For whole recipe and other nutritional information, click the link below!

Yukgaejang