Classic Yukgaejang
Shredded brisket, leeks and chewy japchae noodles in a deep red Korean beef soup. It's mild, so the whole family can dig in.
How to make it
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1
Drop it in
Put the beef in your pot, drop in 1 Yukgaejang Bomb and pour in 3 cups (720 ml) of water.
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2
Cook until tender
Pressure cook for 30-45 minutes, until the beef is tender.
⏱ 30-45 min -
3
Shred the beef
Shred the beef and put it back in the pot.
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4
Cook the noodles
In a separate pot, boil the japchae noodles until chewy. Rinse under cold water and drain.
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5
Add the leeks and noodles
Add the leeks, noodles and any add-ins to the pot and simmer until the vegetables are cooked.
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6
Serve
Ladle into bowls and serve hot.
Measurements are a guide, so adjust the water and seasoning to your taste. Cooking for a bigger group? Use one bomb for every 1-1.5 kg of beef.
More with your Yukgaejang Bomb
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Yukgaejang-Marinated Beef
Blend the bomb into a marinade for grilling, stir-frying or pan-searing.
Classic Callos
Tender ox tripe, chorizo and garbanzos in a rich, slow-simmered sauce. Serve with crusty bread or rice.
Classic Kansi
Beef shank and unripe langka in a sour, savory broth, topped with green chili and served with rice.
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