Hello, I'm Paik Jong Won (Paik's Cuisine) Today, I'll show you how to make
yukgaejang (spicy beef soup) It's not the traditional method though It's very simple to make
It's the so-called "20-minute yukgaejang" You can finish it in 20 minutes Give it a try because it's not hard (20-minute yukgaejang) [Paik's Cuisine] Today, I'll show you how to make yukgaejang Traditionally, you boil the meat first
for a long time When you get the meat broth,
the meat is taken out and shredded It takes a lot of effort to make it As you know, our recipes are very simple So don't get me wrong This recipe is not the traditional way
of making it But because of the time,
I'll show you a quicker version It's the so-called "20-minute yukgaejang" You can make it in 20 minutes If you like this recipe,
try the traditional method later on It should be even better If you ever come to Korea,
there are so many good yukgaejang places So, here are the ingredients (The exact measurements have been posted) You don't need mung bean sprouts Pay attention to the mushrooms
They're important We have shiitake mushroom
and oyster mushroom here Any kind of mushroom works
Even enoki mushroom is fine But I recommend the shiitake mushroom If you don't have it,
any kind of mushroom is okay except for the button mushroom It's not that it tastes weird
It just looks weird A chunk of beef would be too tough
if you're only cooking for 20 minutes For our recipe that doesn't take long,
I recommend using bulgogi meat Don't use parts like the rib eye
That would be dumb You should grill them This is for four servings If you like glass noodles in yukgaejang,
soak them in water for 30 minutes If you don't, you have to boil
for a long time because of the glass noodles Two eggs for four servings You need about three stalks of green onion You need about 1L of water
Two bottles of this size should suffice Not all of these
You just need about 1L of water Other things you need are salt, minced garlic, sesame oil
You need a fair amount of sesame oil Red pepper powder, soup soy sauce,
and a bit of cooking oil Then, black pepper You can also use some
gosari (bracken) or Gobi I'm showing you this, but I won't use it
in case you find it difficult I have some minced ginger here too,
but it's optional If you add this, it gets this much better For your interest, this is the perfect time
to use Miwon or beef dasida I'll show you how to use them today I usually tell you not to use beef dasida I'll use a little bit of it here If you use lots of beef dasida in soup,
you'll get caught By whom? Whoever eats it will know
you used artificial seasoning I'm not telling you to use a lot of this
I'll tell you the appropriate amount [Paik's Cuisine] First, let's prepare the green onion, beef and the mushrooms Slice the green onion in half sideways
or use it as a whole Cut into a decent size like this That's how you cut the green onion (Slice the green onion in half)
If you can't slice it in half (and cut into a decent size)
just cut it as a whole Cook for longer instead Don't cut it all up,
but set a little bit of it aside We'll chop it and use for garnish later If you forget, that's okay You don't need to have garnish I didn't forget, so this is for garnish (Chop some green onion for garnish) Cut the rest about 5-cm long We can't measure with a ruler
Just eyeball it All right Cut the meat into a bite-size Cut it big if you have a large mouth (Huh?) (Cut the meat into a bite-size) That's it for the beef Shred the oyster mushroom finely like this Oyster mushroom has a great flavor
as well as excellent texture (Finely shred the oyster mushroom) That's that Here's what you can do
with the shiitake mushroom If the stem part bothers you,
just cut it out like this and then slice the stem separately What am I saying?
Just cut it however you like (Slice the shiitake mushroom) The mushrooms are ready Let's get started, shall we? [Paik's Cuisine] First, turn on the heat I'll use both the cooking oil
and sesame oil This looks like a lot of sesame oil, right? It's less than you think
It's about six spoonfuls (6 tbsp (42g) sesame oil)
Use about five to six spoonfuls This is actually the key Frying the green onion and beef
in sesame oil first Pour the sesame oil into the pot (2 tbsp (14g) cooking oil)
Then, about two spoons of cooking oil A little bit Then, add the green onion to the pot (2&1/3 stalks (228g) green onion) I'm frying the green onion first Until when? Until it softens (Fry the green onion until it softens) Technically, you need to
fry the green onion until it softens
so that the oil is infused well with the green onion
That's when you put the meat in For us, it doesn't really matter (2 cups (180g) beef for bulgogi) Make sure the meat doesn't clump up
as you fry it If you're using bulgogi beef
to make yukgaejang the meat with lots of fat
makes it more delicious (Cook the meat thoroughly) Once the green onion softens and the meat changes color
from being red to grayish an important thing here is to
infuse the oil with red pepper Look carefully I'll add the red pepper powder soon As you're getting ready to put it in,
you need water as well After adding the red pepper powder
and the oil starts to get infused I'll add the water right in,
so make sure it's nearby Now, the meat is cooked and
the green onion has softened (3 tbsp (24g) coarse red pepper powder)
Add the red pepper powder If you fry it like this,
it's not burning just yet The oil is being infused
with the red pepper powder If yours starts burning as soon as
you put it in, something is wrong Make sure to fry it well
so that the oil infuses with the red pepper (Fry until the oil is infused well
with the red pepper powder) When the oil is infused thoroughly
with the red pepper powder add water before it burns (6 cups (1,080ml) water) You can relax now (Phew) The red pepper oil is floating on top,
and it looks like yukgaejang already Another important thing
There are some meat stuck on the bottom Scrape them off like this They'll burn if you don't Make sure no meat is stuck
on the bottom of the pot Now, you just put everything in The mushrooms you prepped
Add them in (2 cups (60g) shiitake mushroom
2 cups (80g) oyster mushroom) Season with soup soy sauce (1/3 cup (60ml) soup soy sauce) If you don't have any soup soy sauce,
such as those of you overseas then add a tiny bit of the dark soy sauce If you go to the grocery store,
you can find beef stock products The beef-flavored ones
You can also make good use of that Add the minced garlic (1&1/2 tbsp (30g) minced garlic) I told you about the minced ginger If you have minced ginger,
use very little of it About 1/5 or 1/10 of the minced garlic
This much (A bit of minced ginger) Ginger is optional When it starts to boil,
add the mung bean sprouts They're optional, to be honest If you can't find them, don't worry This would already taste like yukgaejang Add the mung bean sprouts (4 cups (280g) mung bean sprouts) You've got to have some eggs in yukgaejang (Beat the eggs) There we go You don't have to taste it now When the mung bean sprouts get cooked,
water comes out When the mushrooms get cooked,
water comes out So you should wait until they mix There's no point of tasting it now It's pointless (1/3 tbsp (4g) fine salt) It's starting to boil again This is when you do the final tasting It's actually pretty decent Now, some people prefer or don't prefer
using artificial seasoning Don't use it if you don't want to
This is good enough A lot of people depend on beef dasida
at this point For a soup of four servings you only need a half or
one-third spoon of beef dasida What's important here is that
it gets saltier if you add beef dasida (Add beef dasida if desired)
Add the beef dasida and mix It got more delicious, but not salty Then, you need to add in a bit more water Just a little went in If you're going to do it exactly like me
and use beef dasida add the beef dasida first and taste it
Then season to taste with salt You'll see how the taste changes
after adding the beef dasida If you add Miwon, the taste changes again If you were to use Miwon here This much 1/5 or 1/4 spoon will be enough
1/5 should be good (Add Miwon if desired)
It'll taste different after you add it At the very end,
add some glass noodles if you have them It seemed like there were lots of veggies,
but they've shrunk after the water came out (2 cups (120g) soaked glass noodles)
Add the soaked glass noodles When it boils again finish by pouring the beaten eggs
and sprinkling black pepper Here's what you have to be careful about Try the glass noodles
to see if they're cooked They might not be
if they haven't been soaked enough You need to soak them
for at least 30 to 40 minutes When it boils again (2 eggs)
pour the beaten eggs Finish it Leave it alone The eggs should be left alone
so that they look pretty in the bowl Now, turn off the heat We've got to get the noodles (Tongs) While scooping (into the bowl),
get the part with eggs and put it on top like this Then, put the soup around it
It looks pretty that way After you do that,
put some green onion as garnish Then... (Some black pepper)
Sprinkle some black pepper Done (Done making the 20-minute yukgaejang) [Paik's Cuisine] You've got to have this red pepper oil
floating on top of yukgaejang The three elements of yukgaejang Red pepper oil, green onion, and
glass noodles covered with eggs I just made that up (Hehehe) This has to taste good You do this automatically
after having a bite (Rice) Yukgaejang is always good It takes a bit more work but you've got to have
some glass noodles in yukgaejang Also, slicing the green onion lengthwise allows you to taste the sweetness of it
when you chew on it You can taste the sweetness
of the green onion You'll see why I recommended
the shiitake mushroom once you taste it The flavor of the shiitake mushroom
really helps the yukgaejang Please give it a try
because it's not difficult All you need is the green onion and beef Beef, green onion, and seasonings You can skip the other ingredients
Just give it a try It'll taste pretty similar to yukgaejang
with just the green onion and beef Everyone's having a hard time nowadays
because of the coronavirus You have to eat well to
keep your immune system strong Cheer up, and let's fight this off (♥Enjoy♥)
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