Serves 6.
This is my version of the Korean yukgaejang.
Ingredients
1½ kg beef bone for broth
500g beef rump steak (if beef bone doesn’t have much meat)
2 onions
1 bag of silverbeet
1 leek or 5 spring onions or 2 onions
4 garlic glove, crushed
2 tablespoons dried red chilli
3 tablespoons grapeseed oil
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon black pepper, ground
salt for season
fish sauce
Method
Make the beef broth. Clean the beef bones in cold water. Boil up the beef bones, the onions half cut and 5 litres cold water in a stock pot. Skim off scum and shimmer for 2-3 hours until the meat pulling apart.
Remove the stock pot from the heat, drain the stock and set aside.
When the meat cools down, discard the bones and fat, keeping the lean meaty part. Shred the meat and add the soy sauce, sesame oil and cracked black paper for seasoning. Set aside.
Clean the silverbeet and leek and chop to small pieces.
To make the chilli oil, fry the grapeseed oil and red chilli powder in a pot for 2-3 minutes.
Add the beef both and boil up. When boiling, add the chopped leek, garlic and stock of silverbeet. Cook for 5 minutes until soft.
Add the seasoned shredded beef meat and silverbeet leafy parts. Cook for 15-20 minutes or until everything comes together.
Taste and season with fish sauce and salt. Serve with steamed rice.
Author
Angela Cheung
Macleod