Unique Tuna Spam Yukgaejang Recipe
Make Delicious Tuna Spam Yukgaejang Easily at Home!
I saw this on YouTube and was curious about the taste, so I decided to try making it. It turned out to be incredibly delicious! This recipe offers a different charm than traditional Yukgaejang and is perfect for the whole family to enjoy.
Main Ingredients
- 1 can of canned tuna (drained)
- 1 can of Spam (approx. 200g)
- 3 large green onions (scallions)
- 3 cloves of garlic
- 200g cooked bracken fern (gosari)
- 1 pack of oyster mushrooms
- 200g bean sprouts
- 2 eggs
Broth Ingredients
- 1.25 liters of water (approx. 6 cups)
- 1 pack of beef bone broth (simbaek yuksu, approx. 500ml)
Seasoning Ingredients
- 5 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp cooking oil
- 4 Tbsp perilla oil (or sesame oil)
- 2 Tbsp soy sauce for soup (guk-ganjang)
- 2 Tbsp oyster sauce
- 1/2 Tbsp coarse sea salt (or to taste)
- A pinch of black pepper
- 1.25 liters of water (approx. 6 cups)
- 1 pack of beef bone broth (simbaek yuksu, approx. 500ml)
Seasoning Ingredients
- 5 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp cooking oil
- 4 Tbsp perilla oil (or sesame oil)
- 2 Tbsp soy sauce for soup (guk-ganjang)
- 2 Tbsp oyster sauce
- 1/2 Tbsp coarse sea salt (or to taste)
- A pinch of black pepper
Cooking Instructions
Step 1
First, thoroughly wash the green onions and pat them dry. Cut them into 4cm lengths, then split them in half lengthwise. This helps the scallion flavor infuse better into the broth.
Step 2
Mince the 3 cloves of garlic or lightly crush them with the side of your knife. Garlic adds a wonderful depth of flavor to the soup.
Step 3
Trim the tough bottom ends off the oyster mushrooms. Then, tear them into bite-sized pieces by hand. This will give a pleasant chewy texture to the soup.
Step 4
Rinse the pre-cooked bracken fern (gosari) under running water 3-4 times. Squeeze out any excess water thoroughly. Cut the bracken fern into approximately 6cm lengths.
Step 5
Wash the bean sprouts under cold running water until clean. After washing, drain them well in a colander to remove excess water. This prevents the broth from becoming cloudy.
Step 6
In a large pot, heat 2 Tbsp of cooking oil and 4 Tbsp of perilla oil over medium-low heat. Add the prepared green onions and sauté them to create ‘scallion oil’. Cook until the green onions soften and release their sweet aroma. This is a crucial step for developing flavor.
Step 7
Once the scallion oil is fragrant, add 5 Tbsp of red pepper flakes. Stir and cook for about 1 minute, being careful not to burn the flakes. Toasting the pepper flakes enhances their rich, spicy flavor.
Step 8
Add the prepared bracken fern and oyster mushrooms to the pot with the sautéed seasonings. Stir everything together to coat the ingredients evenly with the spice mixture. Cook for a short while until the vegetables slightly wilt.
Step 9
Now, add 2 Tbsp of soy sauce for soup and 2 Tbsp of oyster sauce. Stir and cook for another minute. This step lightly seasons the ingredients and adds a savory depth.
Step 10
Pour in 1.25 liters of water and the 500ml pack of beef bone broth. Stir to combine, then bring the mixture to a simmer over medium-low heat.
Step 11
Slice the Spam in half lengthwise, then cut each half into thin slices about 0.2cm thick. Drain the canned tuna very well to ensure a clean taste.
Step 12
Add the sliced Spam and drained tuna to the pot. Stir everything to mix well. Once the soup returns to a boil, reduce the heat to medium-low and let it simmer for about 8 minutes, allowing the green onions to break down and infuse their flavor into the broth.
Step 13
Finally, add the washed bean sprouts and cook for about 3 more minutes. Be careful not to overcook the bean sprouts, as they can become mushy. Taste the broth and adjust the seasoning with 1/2 Tbsp of coarse sea salt and a pinch of black pepper, if needed.
Step 14
Lightly beat the 2 eggs and drizzle them in a circular motion into the simmering soup. Once the egg is cooked and the soup comes to a brief boil, turn off the heat. Your delicious Tuna Spam Yukgaejang is ready! The tender egg adds a wonderfully rich finish.
