yukgaejang.md

Yukgaejang

Ingredients

• 2-3lb beef roast (tri-tip or round)
• 2 potatoes, peeled and cubed
• 1 onion, chopped
• 6 cloves garlic, minced
• 2-inch knob ginger, peeled and minced
• 1 bunch green onions, cut into 2-inch segments
• 1/2-1 cup gochugaru/Korean red pepper flakes
• 1/8-1/4 cup dashida (instant beef stock)
• 6-8 cups water
• 2 tbsp light-flavor oil (grapeseed, canola, etc)
• Optionally: some veg (I used two baby bok choi quartered lengthwise)

Method

1. Brown the roast on all sides in the oil
2. Pour in the water carefully, add the dashida and 1/4 cup gochugaru. Bring to a boil, then turn down to simmer for about two hours, or until the roast can be easily shredded with a fork.
3. Pull the roast out and set on a plate to cool. Add in the rest of the gochugaru, the potatoes, onion, garlic, ginger, green onions, and veg. Bring to a boil, and reduce to a simmer for about half an hour until the potatoes are cooked through.
4. Meanwhile, shred the beef. Doesn't need to be finely shredded, chunks are okay. Now's a good time to make your rice, too.
5. Stir the shredded beef into the soup, briefly bring back to a boil, then remove from heat.

Serve in a bowl over fresh rice. The broth will seep into the rice and it'll turn to a nice stew. Garnish with kimchi, chopped green onions, and sesame seeds.