Two Chefs Ep15 Yukgaejang and Sogogi-mu-gook 육개장과 쇠고기 뭇국
- 10 years ago
In our 15th episode, we learn about yukgaejang, a combination of beef broth cooked for a long time with bracken, bean sprouts, taro and beef.
It's a popular, invigorating food.
Just as chopsticks are used alongside a spoon, rice is served with soup in hansik (Korean food), which is why there are so many kinds of soup.
Sogogi-mu-gook, a sweet, clear soup served with beef, is a favorite among Koreans.
Don't miss the chefs' mission before the cooking begins and learn fun information related to Korean cuisine!
Recipe
1) Yukgaejang
1. Remove excess blood from beef, quickly cook in boiling water and rinse in cold water.
2. Cook pre-boiled brisket, green onion, radish and garlic in boiling water over high heat for 30 minutes.
3. Take out radish and green onion. Add 2L of water, cover with lid and boil for 1 hour over medium heat.
4. Turn down heat to low. Cook for 20 minutes and turn off heat. Take out meat and put broth through cotton cloth.
5. Trim off tips of soaked bracken and cut into 5cm-long pieces.
6. Lightly boil bean sprouts in boiling water with 1t salt for 2 minutes. Rinse in cold water and squeeze out excess water.
7. Cook taro stalk in boiling water with 1t salt for 5 minutes. Soak in cold water for 1 hour, wash and cut into 5cm-long pieces.
8. Cut green onions into 5cm pieces and then cut them in half again. Add 1t salt to boiling water and cook green onions for 1 minute. Drain.
9. Cut radish into pieces that are 3cm x 3cm, and 1cm thick.
10. Cut beef into 5cm-long strips. Rip along the grain and season.
11. Make sauce and mix with bracken, bean sprouts, soaked taro stalk and green onions. Mix seasoned beef as well.
- Yukgaejang sauce: 5T soy sauce, 3T pepper, 3T pepper oil, 1T sesame seed oil, 2T minced garlic, 2T chopped green onion
12. While boiling beef broth, put in seasoned ingredients and cook over high heat for 10 minutes.
13. Cook over medium heat for 40 minutes. Put in cut radishes and cook for another 10 minutes over low heat.
2) Sogogi-mu-gook
1. Cut beef into pieces that are 1.5cm x 1.5cm, and 0.5cm thick. Use a paper napkin to remove excess blood.
2. Put beef, sesame seed oil and soy sauce in a pot. Stir-fry for 3 minutes over medium heat. Add 4 cups of water and boil for 10 minutes over high heat and 10 minutes over medium heat.
3. Cut radishes into pieces that are 2cm x 2cm, and 0.5cm thick by nabak-sseolgi. Put them in the pot along with minced garlic and chopped green onions. Add 4 cups of water and boil for 15 minutes over medium heat.
4. Cut green onions into 0.5cm-thick pieces by eoseut-sseolgi. Use as garnish.
It's a popular, invigorating food.
Just as chopsticks are used alongside a spoon, rice is served with soup in hansik (Korean food), which is why there are so many kinds of soup.
Sogogi-mu-gook, a sweet, clear soup served with beef, is a favorite among Koreans.
Don't miss the chefs' mission before the cooking begins and learn fun information related to Korean cuisine!
Recipe
1) Yukgaejang
1. Remove excess blood from beef, quickly cook in boiling water and rinse in cold water.
2. Cook pre-boiled brisket, green onion, radish and garlic in boiling water over high heat for 30 minutes.
3. Take out radish and green onion. Add 2L of water, cover with lid and boil for 1 hour over medium heat.
4. Turn down heat to low. Cook for 20 minutes and turn off heat. Take out meat and put broth through cotton cloth.
5. Trim off tips of soaked bracken and cut into 5cm-long pieces.
6. Lightly boil bean sprouts in boiling water with 1t salt for 2 minutes. Rinse in cold water and squeeze out excess water.
7. Cook taro stalk in boiling water with 1t salt for 5 minutes. Soak in cold water for 1 hour, wash and cut into 5cm-long pieces.
8. Cut green onions into 5cm pieces and then cut them in half again. Add 1t salt to boiling water and cook green onions for 1 minute. Drain.
9. Cut radish into pieces that are 3cm x 3cm, and 1cm thick.
10. Cut beef into 5cm-long strips. Rip along the grain and season.
11. Make sauce and mix with bracken, bean sprouts, soaked taro stalk and green onions. Mix seasoned beef as well.
- Yukgaejang sauce: 5T soy sauce, 3T pepper, 3T pepper oil, 1T sesame seed oil, 2T minced garlic, 2T chopped green onion
12. While boiling beef broth, put in seasoned ingredients and cook over high heat for 10 minutes.
13. Cook over medium heat for 40 minutes. Put in cut radishes and cook for another 10 minutes over low heat.
2) Sogogi-mu-gook
1. Cut beef into pieces that are 1.5cm x 1.5cm, and 0.5cm thick. Use a paper napkin to remove excess blood.
2. Put beef, sesame seed oil and soy sauce in a pot. Stir-fry for 3 minutes over medium heat. Add 4 cups of water and boil for 10 minutes over high heat and 10 minutes over medium heat.
3. Cut radishes into pieces that are 2cm x 2cm, and 0.5cm thick by nabak-sseolgi. Put them in the pot along with minced garlic and chopped green onions. Add 4 cups of water and boil for 15 minutes over medium heat.
4. Cut green onions into 0.5cm-thick pieces by eoseut-sseolgi. Use as garnish.