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Yukgaejang Soup

Costo $15, salva $10

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porzioni
  • $15

INGREDIENTI

  • Meat

    • 🥩 150g sliced beef

  • Vegetables

    • 🥚 1 egg
    • 1/2 bunch chives
    • 🥕 1/2 carrot, thinly sliced
    • 🧅 1 green onion, diagonally sliced
    • 1 bag bean sprouts

  • Seasonings

    • 1 tbsp sesame oil
    • 🧄 1 tsp grated garlic
    • 1/2 tsp sliced red chili
    • 3 tbsp soy sauce
    • 2 tbsp gochujang
    • 1 tbsp sake
    • 1 tsp chicken stock powder
    • 🍬 1/2 tbsp sugar

  • Liquid

    • 💧 600ml water

PASSI

1

Cut chives into 3cm pieces. Thinly slice carrot lengthwise. Diagonally slice green onion.

2

Crack the egg into a bowl and beat it lightly.

3

Heat sesame oil, garlic, and chili in a pot over low heat until fragrant. Add beef and cook over medium heat until browned. Add carrot and stir until coated with oil.

4

Add green onion and water to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes, skimming off any foam.

5

Add soy sauce, gochujang, sake, chicken stock, sugar, chives, and bean sprouts. Bring to a boil again.

6

Add the beaten egg and stir gently to cook it through.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

  • 20g
    Proteine
  • 15g
    Carboidrati
  • 10g
    Grassi

💡 Suggerimenti

Serve with rice or cheese for added texture and flavor.Use fresh vegetables for the best taste and nutrition.Adjust chili quantity based on your spice tolerance.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.