Korean Beef Stew, Yukgaejang by Beyond Kimchee

brisket, onion, korean radish, water, leeks, oyster mushrooms, garlic, oil, korean chili flakes, korean soy sauce, korean soybean paste, eggs, salt and pepper

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– 1-1/4 lb brisket
– 1 large onion, quartered
– 1 small Korean radish, diced
– 8 cups water
– 2 Asian leeks or western leeks (white and light green parts only)
– 5 oz oyster or shiitake mushroom, torn into bite size
– 2 cloves garlic, minced
– 1 tablespoon oil
– 2-3 tablespoons Korean chili flakes
– 2 tablespoons Korean soy sauce for soup
– 1/2 tablespoon Korean soybean paste (optional)
– 2 eggs, beaten (optional)
– salt and pepper to taste

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