As I've learned in a cooking class a few years ago, Yukejang comes from a word Hyuk -- meaning six. It has six different vegetables with beef and gochu karo-oil mix. It includes kosari, beansprouts, and other things I don't remember anymore. When we moved here, I tried to bring some of these vegies which are not locally available. I never quite got around to using it. sigh.
But alas! I found Maangchi has an adapted version. Well, not exactly but some comments left gave me hope to try it out despite the fact that I dont' have all the ingredients. After gathering it all up, I made this around the end of last month. Hah! My hubby really enjoyed it. It's been a few years since we had tasted this fave dish. Of course, my version was less spicy but I heard no complain on the spiciness level. It was consumed by lunch the next day. A request for a repeat was in but I already have the Pinoy beef stew lined up.
With the cold/flu hitting the household last week, we badly need some nice hot liquid dish. It's time for another take on the yukejang. And I am doing it now without notes. ;)
Here are what I needed to find in the market;
beansprouts (P20),
green onion (P20),
garlic (5),
onion (5),
and celery (which is not quite cheap round here at 400/kg, got 50 for mine).
The sirloin beef that I used would be around P50. We're not so big on the meat, we just have it for taste basically. Roughly around P150 for the whole dish, using 2-3 L of water for stock. Mid-range fee for a dish which we can eat for three meals.
The secret mix for this is the red pepper flakes and sesame oil. Head on to Maangchi.com for the whole mix.
Ah! Some dreams do come true.
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