#yookgaejang

[missguomeiyun]

YOOK GAE JANG ❤

Yookgaejang is Korean spicy beef brisket soup, & one of the necessary ingredients is FERNBRAKE!

So I used my soaked-overnight fernbrake for yookgaejang :D

After soaking for approx. 20hrs, here’s what it looks like. When dry, the stem is like. .. toothpick diameter. But after soaking, they become a little larger; I’d say roughly 3x the original thickness. & the stems become super soft. The raw texture at this point feels like enoki mushrooms but a little stiffer.

I prepared other ingredients for yookgaejang:

Enoki mushrooms; king oyster mushrooms; garlic.

1 medium sized onion (that I just quartered).

Bean sprouts.

& beef! 

I used the instant pot to make this bcos I was working that day & so I couldn’t prepare this in advance. Ideally, I would have loved to do it the old school way - stovetop slow bowl for a few hrs. But. .. oh well~

Load everything in, & add water. For the amount of ingredients I used, I added water up to the maximum fill line. For sauce/flavouring, I used an unknown amount of each of the following: Korean soy sauce, brown sugar, sesame oil, fresh ground pepper (black & white), coarse sea salt, & some gochu chili powder. If somehow this was a 1 person portion or I was making it for myself, I would’ve added more gochu chili powder bcos I like it spicy haha but for my parents, they can’t handle spicy foods that well so I REALLY toned it down. A bit unfortunate but you can always add more chili powder later (it’s the other way around that’s harder!).

* * * 25mins later * * *

Scooped out some of the food. .. ohhhh wow! Smelled so good; everything became super soft & look at the beef! It shredded so nicely =D YAYYY

The broth poured in. It’s not very red bcos again, it’s like. ... not spicy hahaha for me, anyway. The stuff at restaurants is like bright red.

This was like the clean-version of yookgaejang, where it still has the same flavour profile but just not as spicy. I really liked it! The fernbrake has a natural. .. woody(?) flavour & that doesn’t really resemble vegetables nor mushrooms. Think of it as a herb that’s needed for this soup!

SUCCESS!!!!

If you can’t/don’t want to use beef for whatever reason, try using chicken! That’s what I’m gonna do next time ^^

SO YUMMMMY! Officially added another soup to my Korean soup resume. Cheers!

[chiveburger]

latte! :-)

Latte: List three aspects of your personality that you love.

I think I’m really nice and hold a lot of empathy for people hahahahaha... I care for the people that I want to care for, and talk about them kindly as well. I worry for them often too, even if I can’t express it openly. If I meet someone with the same gag point as me then I can be pretty funny and comfortable to talk to. lastly, I don’t anger very easily. 

[karlcalv]

Some satisfying spicy soup since I’m sick 😷☠️ . . . #dinner #soup #beef #bracken #scallion #greenonion #spicy #yookgaejang #yukgaejang #egg #korean #asian #food #foodie #sdfoodie #friends (at San Diego, California) https://www.instagram.com/p/BoDh7hdh1Mt/?utm_source=ig_tumblr_share&igshid=1iomkxqwwkqc4

[pangtuchubbybunny]

🍲 Irvine #yigah 🍲. 🥣 Love their soup! #koreanbeefsoup 🥣. . 🐽🐽🐽🐽#yookgaejang #galbitang #bibimbap #warmthinacoldnight #nightiscold (at Yigah Restaurant)

[missguomeiyun]

(modified) yookgaejang

I made a modified version of one of my fav Korean soups: yookgaejang!

As you may or may not know, Korean fernbrake / bracken / “gosari” is impossible to find here =( been looking for it for the past .. probably close to a yr? Anyway, a long time! I think restaurants have their own source or they have ppl overseas to send them gosari but .. . I unfortunately do not have that luxury.

Gosari is an essential ingredient in yookgaejang but I decided to substitute it with this dried sweet potato stem. They look morphologically similar but I’ve never had dried sweet potato stem before so I don’t know what they taste like.

Interestingly, on the back, there’s a blurb about every other ‘similar’ product; one of which is the gosari that I fail to find. ..

So here it is.. soaking the sweet potato stem.

Got my beef ready. I think this is shoulder blade???? Threw out the plastic wrap too soon haha

Blanched the meat & put in instant pot.

Preparation of the aromatics.

Added the soaked sweet potato stem, some soy sauce, some gochu powder, & a piece of brown sugar.

I used the soup function for 25mins.

YESSSSS!

For the first “tasting”, I had it with plain rice. I would have wanted the soup to be spicier but I barely made it spicy .. I added more gochu powder later. Flavour was good & all the ingredients were very soft! Although the sweet potato stem had a similar texture as gosari, the flavour profile was definitely different. Gosari almost has a slightly .. bitter-sweet flavour, whereas sweet potato stem is sweeter. So altogether, the soup was more sweet than anything.

Bcos I made so much, I had leftovers, where the last portion was awkward lol wasn’t enough for 1 ‘serving’ so I added some chicken to it, some cabbage, & made it into a sujebi soup. This was tasty too!

[motormavens]

I love #yookgaejang. #KTown #YelpLA #koreanfood (at Yangji Gamjatang)