In our 15th episode, we learn about yukgaejang, a combination of beef broth cooked for a long time with bracken, bean sprouts, taro and beef. <br />It's a popular, invigorating food. <br />Just as chopsticks are used alongside a spoon, rice is served with soup in hansik (Korean food), which is why there are so many kinds of soup. <br />Sogogi-mu-gook, a sweet, clear soup served with beef, is a favorite among Koreans. <br />Don't miss the chefs' mission before the cooking begins and learn fun information related to Korean cuisine! <br /> <br />Recipe <br />1) Yukgaejang <br />1. Remove excess blood from beef, quickly cook in boiling water and rinse in cold water. <br />2. Cook pre-boiled brisket, green onion, radish and garlic in boiling water over high heat for 30 minutes. <br />3. Take out radish and green onion. Add 2L of water, cover with lid and boil for 1 hour over medium heat. <br />4. Turn down heat to low. Cook for 20 minutes and turn off heat. Take out meat and put broth through cotton cloth. <br />5. Trim off tips of soaked bracken and cut into 5cm-long pieces. <br />6. Lightly boil bean sprouts in boiling water with 1t salt for 2 minutes. Rinse in cold water and squeeze out excess water. <br />7. Cook taro stalk in boiling water with 1t salt for 5 minutes. Soak in cold water for 1 hour, wash and cut into 5cm-long pieces. <br />8. Cut green onions into 5cm pieces and then cut them in half again. Add 1t salt to boiling water and cook green onions for 1 minute. Drain. <br />9. Cut radish into pieces that are 3cm x 3cm, and 1cm thick. <br />10. Cut beef into 5cm-long strips. Rip along the grain and season. <br />11. Make sauce and mix with bracken, bean sprouts, soaked taro stalk and green onions. Mix seasoned beef as well. <br />- Yukgaejang sauce: 5T soy sauce, 3T pepper, 3T pepper oil, 1T sesame seed oil, 2T minced garlic, 2T chopped green onion <br />12. While boiling beef broth, put in seasoned ingredients and cook over high heat for 10 minutes. <br />13. Cook over medium heat for 40 minutes. Put in cut radishes and cook for another 10 minutes over low heat. <br /> <br />2) Sogogi-mu-gook <br />1. Cut beef into pieces that are 1.5cm x 1.5cm, and 0.5cm thick. Use a paper napkin to remove excess blood. <br />2. Put beef, sesame seed oil and soy sauce in a pot. Stir-fry for 3 minutes over medium heat. Add 4 cups of water and boil for 10 minutes over high heat and 10 minutes over medium heat. <br />3. Cut radishes into pieces that are 2cm x 2cm, and 0.5cm thick by nabak-sseolgi. Put them in the pot along with minced garlic and chopped green onions. Add 4 cups of water and boil for 15 minutes over medium heat. <br />4. Cut green onions into 0.5cm-thick pieces by eoseut-sseolgi. Use as garnish.
