Yukgaejang [0000007]

Ingredients:

1/2 lb thinly sliced beef (such as sirloin or ribeye)
1/2 cup shredded gluten-free fernbrake (gosari), soaked
1/2 cup shredded gluten-free oyster mushrooms
1/2 cup julienned carrots
1/2 cup julienned zucchini
4 cups gluten-free beef broth
2 tablespoons gluten-free soy sauce
1 tablespoon gluten-free gochugaru (Korean red pepper flakes)
1 tablespoon sesame oil
1 tablespoon gluten-free fish sauce
2 cloves garlic, minced
1 teaspoon grated ginger
1 egg, beaten
Salt and pepper to taste
Green onions for garnish

Instructions:

In a pot, bring gluten-free beef broth to a boil over medium heat.
Add thinly sliced beef, shredded fernbrake, shredded oyster mushrooms, julienned carrots, and julienned zucchini to the boiling broth.
In a small bowl, mix gluten-free soy sauce, gluten-free gochugaru, sesame oil, gluten-free fish sauce, minced garlic, and grated ginger. Add this mixture to the pot and stir well.
Reduce the heat to low and let the soup simmer for 15-20 minutes, allowing the flavors to meld.
Taste the soup and adjust the seasoning with salt and pepper if needed.
Slowly drizzle the beaten egg into the soup while stirring gently, creating egg ribbons.
Continue to simmer for an additional 5 minutes until the vegetables are tender.
Ladle the gluten-free JOC Soups and Stews Yukgaejang into bowls.
Garnish with chopped green onions before serving.

Enjoy a hearty and gluten-free Yukgaejang, a Korean spicy beef soup, packed with bold flavors!