Yukgaejang (Spicy Shredded Beef and Vegetable Soup)
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Ingredients
- 500 g beef shin, diced
- 200 g beansprouts
- 6 spring onions
- 4 garlic cloves
- 2 tbsp gochugaru (korean chilli flakes)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 large eggs
Nutrition (per serving)
- Calories
- 296 kcal
- Protein
- 34.4 g
- Carbohydrate
- 5.7 g
- of which sugars
- 3.1 g
- Fat
- 14.5 g
- of which saturates
- 4.7 g
- Fibre
- 2.6 g
- Salt
- 1.56 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the beef shin in a large pot, cover with 1.2 litres water and bring to the boil, skimming off any foam.
- 2
Reduce the heat and simmer, covered, for 45 minutes until the beef is tender, then lift out and shred with two forks, keeping the broth.
- 3
Cut the spring onions into 5cm lengths and crush the garlic.
- 4
Return the shredded beef to the broth with the spring onions, garlic, gochugaru and soy sauce and simmer for 15 minutes.
- 5
Add the beansprouts and simmer for 5 minutes until just tender.
- 6
Beat the eggs and drizzle into the simmering soup in a thin stream, stirring gently, then cook for 1 minute until set in ribbons.
- 7
Stir through the sesame oil and serve hot.
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