Yukgaejang

Yukgaejang

Yukgaejang, Korean spicy beef soup
Type Gomguk
Place of origin Korea
Main ingredients Beef, scallions
Variations Dak yukgaejang
Cookbook: Yukgaejang  Media: Yukgaejang
Yukgaejang
Hangul 육개장
Hanja
Revised Romanization Yukgaejang
McCune–Reischauer Yukkaechang

Yukgaejang is a spicy, soup-like Korean dish made from shredded beef with scallions and other ingredients, which are simmered together for a long time. It is a variety of gomguk, or thick soup, which was formerly served in Korean royal court cuisine. It is believed to be healthful and is popular due to its hot and spicy nature.[1]

In addition to shredded beef, scallions, and water, the dish generally also includes bean sprouts, gosari (bracken fern), torandae (taro stems), sliced onion, dangmyeon (sweet potato noodles), chili powder, garlic, perilla seeds (also called wild sesame seeds), soy sauce, oil (sesame oil and/or vegetable oil), black pepper, and salt. Chili oil may also be used.[1] Yukgaejang is generally served with a bowl of rice and kimchi.

The dish may alternatively be made with chicken rather than beef, in which case it is called dak yukgaejang or Dakgyejang.

See also

References

External links

Wikimedia Commons has media related to Yukgaejang.
This article is issued from Wikipedia - version of the Monday, May 26, 2014. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.