Santari Mushroom Yukgaejang
Spicy Yukgaejang Recipe Made with Santari Mushrooms that Taste Like Meat
While regular Yukgaejang is delicious, using ‘Santari,’ a type of king oyster mushroom known for its rich, meat-like flavor, can create an even healthier and more profound tasting Yukgaejang. Revive your appetite with this spicy Santari mushroom Yukgaejang, bursting with umami from the mushrooms!
Main Ingredients
- 200g beef for stew
- 1 medium onion
- 1 pack ‘Santari’ king oyster mushrooms
- 1 red chili pepper (optional, for added spiciness)
- 1 stalk green onion (use both white and green parts)
- 1 Tbsp minced garlic
Seasoning & Broth
- 4 cups (800ml) water or rice water
- 3 Tbsp soy sauce for soup (adjust to taste)
- 3 Tbsp perilla oil
- Pinch of salt (for final seasoning)
- Pinch of black pepper
- 2 Tbsp red chili flakes (adjust spiciness)
- 4 cups (800ml) water or rice water
- 3 Tbsp soy sauce for soup (adjust to taste)
- 3 Tbsp perilla oil
- Pinch of salt (for final seasoning)
- Pinch of black pepper
- 2 Tbsp red chili flakes (adjust spiciness)
Cooking Instructions
Step 1
Hello everyone! Today, I’m sharing a special Yukgaejang recipe that uses ‘Santari’ king oyster mushrooms, which are known for their chewy, meat-like texture and rich flavor. Let’s make this healthy Yukgaejang, packed with the deep umami of mushrooms!
Step 2
First, prepare one pack of ‘Santari’ king oyster mushrooms, which will be the star of our Yukgaejang. These mushrooms are significantly chewier and have a more meat-like texture than regular oyster mushrooms.
Step 3
Tear the prepared king oyster mushrooms into bite-sized pieces by hand. Tearing along the natural grain of the mushroom enhances the chewy texture.
Step 4
Lightly rinse the torn king oyster mushrooms under running water. Gently shake off excess water and set aside. (Be careful not to wash too vigorously, as this can diminish the mushroom’s aroma.)
Step 5
Now, let’s prepare the other vegetables for the Yukgaejang. Slice the onion, and cut the green onion into appropriate lengths, using both the white and green parts. Slice the red chili pepper diagonally for color and a touch of heat. Also, have your 200g of beef for stew ready.
Step 6
Let’s start stir-frying! Add 3 tablespoons of perilla oil to a pot or deep pan and preheat over medium heat.
Step 7
Add the beef for stew to the preheated pan and stir-fry until the surfaces are browned. The beef will release its own fat, adding to the flavor.
Step 8
Once the beef is partially cooked, add 1 tablespoon of minced garlic and continue to stir-fry together until fragrant.
Step 9
Now, add 2 tablespoons of red chili flakes to bring out the spicy flavor of the Yukgaejang. Feel free to adjust the amount of chili flakes based on your spice preference.
Step 10
After adding the chili flakes, stir-fry everything together with the beef and garlic for about 1 minute, being careful not to burn it. Stir-frying the chili flakes in oil deepens their color and flavor.
Step 11
Reduce the heat slightly and pour in 4 cups (800ml) of water or rice water. Using rice water will result in a creamier and more savory broth.
Step 12
Once the broth comes to a boil, reduce the heat to medium-low and add 2 tablespoons of soy sauce for soup for the initial seasoning. Simmer for about 10 minutes, allowing the flavors from the beef to infuse into the broth.
Step 13
Now, add all the prepared vegetables and let them simmer until tender, about 10 more minutes. The natural sweetness from the vegetables will enhance the broth’s flavor.
Step 14
Finally, add the entire pack of generously torn king oyster mushrooms. Let them simmer and meld with the broth.
Step 15
If the broth becomes too thick while simmering, add about 1 more cup (200ml) of water to reach your desired consistency.
Step 16
Add the remaining 1 tablespoon of soy sauce for soup for the final seasoning. It’s best to taste and adjust the seasoning gradually rather than making it too salty from the start.
Step 17
This is the final step. Sprinkle with black pepper to your liking. If you feel it needs more salt, add a pinch of salt to finish. Enjoy your deeply flavorful and spicy Santari mushroom Yukgaejang!
