Wednesday, December 19, 2012

Yuk Gae Jang (육개장) - Korean Spicy Beef Soup


This is one of my favorite Korean dishes: it's spicy and hearty but not too heavy. I'm drooling just thinking about it! Turns out, this isn't so hard to make - but you do need to be home for a 2-3 hour stretch because it takes at least 2 hours of total cooking time (even though the prep is not too bad). 


Before...

Yuk Gae Jang (육개장) - Korean Spicy Beef Soup















and After!

Yuk Gae Jang (육개장) - Korean Spicy Beef Soup



















I would classify the recipe below as "medium spicy." Adjust spice accordingly and enjoy!

Yuk Gae Jang (육개장) - Korean Spicy Beef Soup

Ingredients:
Beef Brisket – 1.5 lb

[for meat seasoning]
Korean red pepper paste – 4 tb
Red pepper powder – 4 tb (can also use crushed red peppers)
Sesame oil – 2 tb
Sesame seeds – 3 tb
Garlic – 4 tb (minced)
Soy Sauce or Gook Ganjang – 4 tb
Black pepper – 1 tsp

[veggies in soup]
Scallions – 2 bunches (cut in half, julienne; reserve and chopped some for garnish)
Mushroom – oyster or shiitake, 1 pack

[optional ingredients] 
* optional veggies for the soup: Korean peppers, spicy peppers (eg jalapeno), bean sprouts, fern bracken / fern brake (available in Japanese markets)
* optional add-in for the soup: Dak Myun (soak in water)
* optional garnish: egg (fried and sliced thinly)

Best serve with rice.

Directions:
1. Drain blood in brisket by letting it sit in water before cooking. Boil brisket briefly in water and drain. Replace water in pot and cook meat for 1 hour. 
2. Remove meat from beef broth, reserve the broth, cool and shred/peel/cut meat into small pieces. 
3. In a large bowl, mix meat with meat seasonings: red pepper paste, red pepper, sesame oil, sesame seed, garlic, soy sauce/gook gangjang, and black pepper. 
3. Re-boil the beef broth. Add back seasoned brisket pieces to pot.
4. After it comes to a boil, add additional veggies: scallions and mushrooms (and other optional ingredients such as Korean peppers and bean sprouts). Add more water as appropriate. Boil for at least 1 hour*.
6. If including dak myun, add into soup towards the last 5 minutes of cooking.
5. Turn off heat. Taste and season with salt or soy sauce. 
6. Garnish with chopped scallions (optional: and eggs). Serve with a bowl of rice on the side.

* This is what it looks like about 30 minutes into cooking. It looks tasty and is edible but not to its full potential. I find that the soup actually tastes best the next day.
Yuk Gae Jang (육개장) - Korean Spicy Beef Soup




Tuesday, December 4, 2012

Poached Egg in Microwave

Want a perfectly poached egg in 60 seconds? It's much easier than you think. 


Ta Da!

Poached Egg in Microwave

I love adding this to my home made noodle soups. 
Poached Egg in Microwave

















Poached Egg in Microwave

Add 1/2 to 1/3 cup of water in a microwave safe bowl, crack egg into bowl. Depending on strength of your microwave, put in for 30 seconds, take a quick look and add time accordingly*. My lightweight microwave takes about 60 seconds.

* Err on the side of less time, too much time will cause the yolk to explode, which is no fun cleaning up.