Flavor Explosion! Altoran’s Scallion Beef Soup (Yukgaejang)
Amazing Taste with Just 3 Ingredients! Altoran’s Simple Scallion Yukgaejang Recipe
I was curious if Yukgaejang could be delicious with just scallions, and decided to give it a try! To my surprise, using only beef and fresh scallions resulted in a Yukgaejang with a deep, refreshing flavor that was incredibly delicious. I highly recommend this recipe to anyone who loves Yukgaejang, or anyone looking to create a special meal with minimal effort!
Main Ingredients
- 300g fresh beef
- 2L rich beef bone broth (sago soup)
- 800ml water
- 4 large scallions
- 3 fresh eggs
Seasoning
- 5 Tbsp minced garlic
- 6 Tbsp fine gochugaru (Korean chili powder)
- 1 Tbsp salt
- A pinch of black pepper (to taste)
- 5 Tbsp minced garlic
- 6 Tbsp fine gochugaru (Korean chili powder)
- 1 Tbsp salt
- A pinch of black pepper (to taste)
Cooking Instructions
Step 1
We’ve prepared all the ingredients needed to make this delicious Altoran-style Scallion Yukgaejang that the whole family can enjoy. Fresh ingredients are half the secret to a great dish!
Step 2
It’s crucial to soak the beef in cold water for 1 hour to remove any blood. Change the water about twice during this process for a cleaner taste. Properly draining the blood prevents any gamey flavors and allows the deep taste of the Yukgaejang to shine through.
Step 3
Now it’s time to make the broth. In a large pot, add the beef that has had its blood removed. Pour in 2L of beef bone broth and an additional 800ml of water. Bring it to a boil over high heat, skimming off any foam that rises to the surface. This skimming will make the broth clearer and more refreshing. Once boiling, reduce the heat to medium and let it simmer for two hours until the beef is tender. This slow simmering process allows the rich flavor of the beef to fully infuse the broth.
Step 4
Cut the large scallions into substantial 5cm pieces. You can also cut them in half lengthwise if they are very thick, as this prevents them from becoming too mushy during cooking. The crisp texture and sweet aroma of the scallions are key to a great Yukgaejang.
Step 5
Blanch the prepared scallions in boiling water for just 1 minute. Be careful not to overcook them, as they will become too soft. Immediately rinse the blanched scallions under cold water to stop the cooking process, then drain them thoroughly in a colander. This step helps maintain the scallions’ crispness and vibrant color.
Step 6
Finely mince the garlic. Freshly minced garlic is an essential ingredient that greatly enhances the flavor of the Yukgaejang.
Step 7
Make a thick omelet using the 3 eggs. Cook it over low heat with a little sesame oil for a wonderfully nutty aroma. Be sure to manage the heat so it doesn’t burn.
Step 8
Slice the well-cooked omelet into thick strips. These make a beautiful and delicious garnish for the Yukgaejang, adding a soft texture that perfectly complements the soup.
Step 9
Remove the beef, which has been simmering for two hours until tender, from the pot. Let it cool slightly, then shred it lengthwise along the grain. Shredding it this way provides a satisfying chew and enhances the overall enjoyment.
Step 10
Add the blanched scallions and all the seasoning ingredients (minced garlic, fine gochugaru, salt) to the clear broth from which the beef was removed. This is where the fundamental flavor of the Yukgaejang is built.
Step 11
Boil the Yukgaejang over high heat for 10 minutes to allow the flavors to meld, then reduce the heat to medium and simmer for another 10 minutes. Boiling for a total of 20 minutes ensures that the refreshing taste of the scallions and the seasonings deeply penetrate the broth, creating a richer flavor.
Step 12
Add the shredded beef to the Yukgaejang. Avoid boiling for too long after adding the beef, as it can become tough. Proceed to the next step immediately after adding it.
Step 13
Once the beef is added and the Yukgaejang comes back to a boil, turn off the heat immediately. This ensures the beef retains its tender texture.
Step 14
Finally, sprinkle a bit of black pepper over the beautifully simmered Scallion Yukgaejang for added aroma, and arrange the thick egg omelet strips as a garnish. A steaming, deep broth, crisp scallions, and soft egg omelet slices – a truly wonderful meal is complete! Experience the fantastic harmony between the Scallion Yukgaejang and the egg omelet.
