Rich and Deep Flavor! Simple Beef Bone Broth and Scallion Yukgaejang Recipe
Easy Beef Bone Broth and Scallion Yukgaejang
Introducing a quick and easy ‘Beef Bone Broth and Scallion Yukgaejang’ made with ingredients readily available at home. Packed with plenty of scallions for a spicy kick, this hearty soup is both comforting and delicious. The rich beef bone broth base provides a deep, savory flavor, while the fresh scallions add a delightful freshness. Perfect for a satisfying meal any time!
Main Ingredients- 1 packet Beef Bone Broth (store-bought)
- Generous amount of Scallions (about 3-4 stalks)
- Generous amount of Shiitake Mushrooms (about 3-4)
- 1 handful Glass Noodles (pre-soaked)
Cooking Instructions
Step 1
Let’s introduce the ‘Beef Bone Broth and Scallion Yukgaejang’. This recipe utilizes a store-bought beef bone broth for an effortlessly quick and delicious homemade soup.
Step 2
First, thoroughly wash the scallions and separate the white and green parts. Cut them into approximately 5cm (2-inch) lengths. Heat 2 tablespoons of perilla oil in a pan over medium-low heat. Add the white parts of the scallions and sauté until fragrant and slightly translucent, creating a ‘scallion oil’.
Step 3
Once the scallion oil is fragrant, add 2 tablespoons of gochugaru (Korean chili flakes). Stir-fry quickly over low heat to prevent burning, until the chili flakes release their vibrant red color. Then, add 2 tablespoons of minced garlic and continue to stir-fry for another minute until fragrant. Be careful not to burn the garlic.
Step 4
Prepare the shiitake mushrooms by removing the stems and slicing them into bite-sized pieces (about 1-1.5cm). Add the sliced mushrooms to the pan with the sautéed scallions, chili flakes, and garlic. Stir-fry together for another 2-3 minutes. Once the mushrooms start releasing their juices, pour in 1 packet of store-bought beef bone broth. Bring the soup to a gentle boil over medium heat, then reduce the heat slightly.
Step 5
Once the broth is simmering, add the pre-soaked glass noodles. The noodles will absorb some of the broth as they cook. If you prefer a thinner soup, you can add a little more water at this stage.
Step 6
Continue to simmer the soup for about 5-7 minutes, or until the glass noodles are tender and cooked through. Stir occasionally to prevent sticking. Adjust the heat as needed to maintain a gentle simmer.
Step 7
Finally, it’s time to season the yukgaejang. Taste the broth and add a pinch of salt as needed to reach your desired saltiness. Keep in mind that the store-bought broth and any other ingredients (like kimchi) might already be seasoned, so add salt gradually.
Step 8
Your ‘Beef Bone Broth and Scallion Yukgaejang’, featuring a rich beef bone broth, spicy seasoning, and fresh scallions, is now complete! Enjoy this hearty and flavorful soup with a bowl of hot rice.
