Yukgaejang
| File:Korean soup-Yukgaejang-01.jpg
Yukgaejang, Korean spicy beef soup
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| Origin | |
|---|---|
| Place of origin | Korea |
| Details | |
| Type | Gomguk |
| Main ingredient(s) | Beef, scallions |
| Variations | Dak yukgaejang |
| Yukgaejang | |
| Hangul | 육개장 |
|---|---|
| Hanja | 肉개醬 |
| Revised Romanization | Yukgaejang |
| McCune–Reischauer | Yukkaechang |
Yukgaejang is a spicy, soup-like Korean dish made from shredded beef with scallions and other ingredients, which are simmered together for a long time. It is a variety of gomguk, or thick soup, which was formerly served in Korean royal court cuisine. It is believed to be healthful and is popular due to its hot and spicy nature.[1]
In addition to shredded beef, scallions, and water, the dish generally also includes bean sprouts, gosari (bracken fern), torandae (taro stems), sliced onion, dangmyeon (sweet potato noodles), chili powder, garlic, perilla seeds (also called wild sesame seeds), soy sauce, oil (sesame oil and/or vegetable oil), black pepper, and salt. Chili oil may also be used.[1] Yukgaejang is generally served with a bowl of rice and kimchi.
The dish may alternatively be made with chicken rather than beef, in which case it is called dak yukgaejang or Dakgyejang.
See also
References
- (Korean) Yukgaejang at Doosan Encyclopedia
- (Korean) Yukgaejang at Korean Culture Encyclopedia
External links
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