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Yukgaejang Recipe

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 266kcal
Author: URVASHI PITRE
Calories: 266kcal | Carbohydrates: 6g | Protein: 6g | Fat: 24g | Fiber: 2g | Sugar: 1g
US Customary - Metric

Ingredients

Sauce:

For the Stew:

  • 2 tablespoons olive oil
  • 1 pound flank steak cut thinly on the bias
  • 2 cups Bok Choy chopped
  • 1 bunch Chopped Green Scallions cut into 2-3 inch pieces
  • 1 cup radishes cut into quarters
  • 3 cups Chicken Broth or water
  • 2 large Eggs

Instructions

  • In a medium bowl, mix together the red pepper flakes, garlic, soy sauce, sesame oil, olive oil, and salt.
  • In a large bowl mix together the flank steak with half the pepper paste. Set aside to marinate.
  • Meanwhile, chop vegetables. Pour in the remaining half of the pepper paste. Mix with your hands smooshing the vegetables lightly to macerate them a little.
  • In a 3-quart soup pot, heat 2 tablespoons of oil. When the oil is hot, add in the marinated flank steak. Cook for three minutes tossing frequently until the steak is done.
  • Add in the marinated vegetables, 3 cups of broth, or water. If you are using water, add an additional teaspoon of salt.
  • Allow the soup to come to a boil. Turn down the heat to medium-low. Place a lid on the soup. Let it simmer for 10 minutes. Taste the flank steak and make sure it is done to your liking. It should still have some too but not be too tough. Cook for an additional five minutes if desired
  • Meanwhile, beat two eggs with a pinch of salt. When the soup is done, slowly start in the eggs in a steady stream to make egg flowers.
  • Serve while hot. This soup will freeze very well and will taste even better the next day.

Tips And Tricks For Making Yukgaejang

  1. Use flank steak or skirt steak if you want to make this recipe quickly.
  2. Do not use ground beef! Just not the same thing.
  3. Although not traditional, you can make this with chicken if you prefer.
  4. This recipe freezes well, but it also tastes better the second day so make it ahead of time, or make a double batch.
  5. For cooking in the [eafl id="23892" name="Instant Pot duo 8 quart" text="Instant pot "]or other electric pressure cookers, cook under high pressure for 10 minutes. Allow the pot to release pressure naturally for 10 minutes, and then release all remaining pressure. You may want to add the bok choy AFTER the meat has cooked in this case.
  6. I used this [eafl id="23440" name="Lodge Cast Iron Enamel 3 quart" text="cast enamel pot "]for this recipe. It heats fast and retains heat well.