Spicy, Clean Mushroom Yukgaejang (Spicy Soup)
A spicy, clean soup made with mushrooms and scallion oil instead of beef.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This 2 to 3 serving soup brings out the chewy texture and rich flavor of mushrooms without any beef. Sautéing gochugaru and large green onion creates a spicy aromatic oil, which pairs with dried kelp broth for a clean yet fiery broth. Made easily with simple ingredients, it also works wonderfully as a hangover soup.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Mushrooms300 g
- Large green onion (daepa)2 stalks
- Egg2
- Dried kelp (dasima) broth5 cups
Seasoning
- Minced garlic1 tbsp
- Gochugaru (Korean chili flakes)1 1/2 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Tuna extract sauce (chamchi-aek) (or sand lance fish sauce)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Salta little
- Ground black peppera little
- Any mushrooms will do, such as shiitake, king oyster, or oyster mushrooms.
- For the broth, steep 3 pieces of dried kelp (5 cm each) in 5 cups of water for about 30 minutes.
Steps
Prepare the ingredients
For the mushrooms, I prepared songneu mushrooms, a new variety said to be a cross between king oyster and oyster mushrooms.
Any mushrooms will do, such as shiitake, king oyster, or oyster mushrooms.
I used 3 small large green onions, but 2 full-sized large green onions will be plenty.
Beat 2 eggs and set them aside.
Trim and slice the ingredients
Halve the large green onion lengthwise, then cut into 3 to 4 cm lengths.
Tear the mushrooms into bite-sized strips.
Make the chili-scallion oil
Grease a pan with cooking oil, add only the white parts of the large green onion, 1 tbsp minced garlic, and 1+1/2 tbsp gochugaru (Korean chili flakes), and sauté over low heat so it does not burn.
Stir so the large green onion, garlic, and chili flakes blend well together.
Simmer
Pour in 5 cups of dried kelp (dasima) broth, and once it comes to a boil, add the remaining green onion and the mushrooms.
For the broth, I steeped 3 pieces of dried kelp (5 cm each) in 5 cups of water for about 30 minutes.
Add 1 tbsp soup soy sauce (guk-ganjang), 1 tbsp tuna extract sauce (chamchi-aek) (or sand lance fish sauce), and 1 tbsp mirin (cooking rice wine), then simmer until the ingredients soften.
Taste the broth, and if it is under-seasoned, adjust with salt...
Drizzle the beaten eggs in little by little, then leave over low heat without stirring until set, and it is done.
Finish with a sprinkle of ground black pepper.
Done
The texture of the mushrooms is just as chewy as meat, and the mushroom aroma infused into the broth is wonderful.
Although it is a simple mushroom yukgaejang with beaten egg added for protein, it is packed with nutrition.
Autumn is the season for mushrooms...
Make a warm bowl of soup with nutritious mushrooms and enjoy your meal.
Ppunwife's tips
- Grease a pan with cooking oil, add only the white parts of the large green onion, 1 tbsp minced garlic, and 1+1/2 tbsp gochugaru, and sauté over low heat so it does not burn.
- Drizzle the beaten eggs in little by little and leave over low heat without stirring until set, and it is done.
FAQ
What kind of mushrooms are best to use?
You can freely use whatever mushrooms you like without restriction, such as shiitake mushrooms, king oyster mushrooms, or oyster mushrooms.
Can I use a different fish sauce instead of tuna extract sauce?
You can season the soup with an equal amount of sand lance fish sauce instead of tuna extract sauce.
Is there anything to keep in mind when adding the beaten eggs to the broth?
Drizzle the eggs gradually over the broth and let them cook over low heat without stirring to keep the soup clean.
How do I keep the chili-scallion oil from burning when sautéing?
Add the white parts of the green onion, minced garlic, and gochugaru to the oiled pan and sauté gently strictly over low heat to prevent burning.
