Monday, June 16, 2014

Spicy beef and vegetable soup

Spicy beef and vegetable soup
Yukgaejang 육개장


  • Beef brisket, 
  • onion, 
  • water,
  •  bean sprouts, 
  • soaked fernbrake (kosari), 
  • celery, 
  • garlic, 
  • hot pepper flakes, 
  • sesame oil, 
  • vegetable oil, 
  • salt, 
  • soy sauce,
  •  and black pepper


    In a big pot, add 1lb beef brisket, 11-12 cups of water, and half an onion. Boil it for 1 hour over high heat.
    While it boils, cut 12 green onions, 1 stalk of celery, and 1-2 cups of fernbrake into pieces about 7 cm in length. Mince 7 cloves of garlic. Put them all into a big bowl with 5 cups of bean sprouts.
    Put 3 tbs hot pepper flakes, 1 tbs of sesame oil, 1 tbs of vegetable oil, 1 tbs soy sauce, 5 ts of salt, and some ground black pepper into a small bowl and mix it. This is your hotpepper oil sauce.
    Put the hotpepper oil sauce on top of the vegetables and mix them all up.
    When the beef is well cooked, take it out and set it aside to cool down.
    Add the mixture of vegetables and hot pepper oil sauce into the boiling beef stock. Boil it for 20 minutes.
    Slice the beef thinly and add it into the boiling soup. Cook it about 5  minutes more.

Serve with rice. Enjoy it!

Friday, December 28, 2012

Cabbage and soy bean paste soup (baechu doenjangguk)

Cabbage and soy bean paste soup (baechu doenjangguk)
Korean Soup Ingredients:
  • 700 grams of Napa cabbage (half of a medium size napa cabbage),
  • 1/3 cup soy bean paste,
  • 10 dried anchovies,
  • 6 cups of water,
  • 1 green chili pepper,
  • 5-6 cloves of garlic,
  • 2 tbs flour.
Korean Soup Instructions:

    First of all put about 700 grams of Napa cabbage directly into boiling water and stir it with a large spoon for 20 seconds. xt is to boil it for a minute with the lid open. And then rinse it in cold water a couple of times to clean any remaining dirt from the cabbage leaves. Gently squeeze the leaves to get rid of any remaining water.
Chop the cabbage into small pieces and put them into a large pot.
Add 1/3 cup soy bean paste, 5-6 cloves minced garlic, 1 chopped green chili pepper, 10 large dried anchovies (after removing heads and guts), and 2 tbs flour to the pot.
Mix it by hand or a wooden spoon.
Add 6 cups of water and bring to a boil for 20 minutes over medium high heat.
Lower the heat and simmer another 10 minutes.
Serve hot with rice and other side dishes. Enjoy the soup ! Hot !

Wednesday, December 26, 2012

Korean Soup : Ddeok guk (Rice cake soup)

Korean Soup : Ddeok guk (Rice cake soup)
Korean Soup Ingredients:
  • 1/2 cup ddeokguk ddeok (thin sliced rice cake)
  • 1/4 cup myeolchi (dried anchovy),
  • 6 cups water
  • 2 green onions,
  • chopped,
  • 4 oz beef, thin julienne
  • 1 egg, mixed,
  • 2 sheets seasoned gim (dried seaweed), crushed
  • 1/4 tsp soy sauce,
  • 1/4 tsp sesame oil,
  • 1/8 tsp sugar
  • 1/8 tsp pepper,
  • 1/8 tsp minced garlic,
  • 1/4 tsp salt
Korean Soup Instructions

Put ddeok gook ddeok (thin sliced rice cake) in a cold water for 30 minutes.
Marinate beef in a soy sauce, sesame oil, pepper, sugar and minced garlic.
Saute beef.
Set aside.
In a pot, add cold water and myeol chi (dried anchovy), bring to a boil, reduce to simmer for 5 minute.
Take out myeol chi (dried anchovy).
Add ddeok gook ddeok (thin sliced rice cake), bring to a boil, reduce heat to medium.
Cook for 10- 15 minutes until tender.
Add green onions.
Pour the egg in a little at a time.
Let the egg set, then stir.
(If you stir right after egg in, the broth gets milky.)
Garnish with sauteed beef and some gim.

Tuesday, December 25, 2012

Korean Dumpling Soup

Korean Dumpling Soup
Korean Soup Ingredients
  • 6 cups of water and either a can of beef broth or beef stock paste to make beef stock
  • 1 Tbs of soy sauce for soup(kook ganjang),
  • salt,
  • 1 chopped green onion,
  • 1 chopped chilly pepper,
  • soy sauce with a drop of vinegar

Korean Soup Instructions :

1. Boil beef stock in a big pot.
2. Put salt and soy sauce for soup.
3. Put frozen dumplings (4-5 dumplings per person) and chopped green onions and chilly pepper when beef stock starts to boil.
4. Boil for about 3 to 4 minutes, and check if dumplings are floating.
5. Serve soup with soy sauce on the side (for dumplings).

Tuesday, January 11, 2011

Korean Soup Recipe: Bean Sprout Soup

Korean Soup Recipe: Bean Sprout Soup

Korean Soup Ingredients:

  • 7 oz of bean sprouts, 6 cups of water (serves 4),
  • 1 red or green chilly pepper,
  • 1 green onion,
  • 15 dried anchovy or 10 dried shrimp,
  • 1 Tbs of chopped garlic,
  • 1 tsp of salt
Korean Soup Instructions :

1. First of all clean bean sprouts. Cut chilly pepper diagonally.
2. And then in a pan, pour 6 cups of water and boil dried anchovies or dried shrimps for about 15 minutes.
3. Next is to take out anchovies or shrimps.
4. Add bean sprouts and chilly pepper and boil for about ten minutes with lid on. *If you like it hot! spicy! put about 1 Tbs of ground red pepper with bean sprouts. This will be very good when you have cold.
5. Add salt, and chopped garlic. Boil five more minutes, and add green onion. Turn stove off right away, and the Korean soup of bean sprout is ready to serve in soup bowls...enjoy it !