My yukgaejang came out ok for it being my first time making it, but the color is not very red nor the broth very rich. I would like to make it like the one from Yuk Dae Jang in Los Angeles that tastes like heaven and drugs had a baby. First pic is like mine 🥺, second is Yuk Dae Jang’s😛😍. I think Yuk Dae Jang may make their broth more like Seolleongtang, not sure. How do I make it richer, less watery/bland? What are your secrets for a bomb yukgaejang? Thank you!
by Additional-Appeal-65
3 Comments
Use beef necks and bones for stock to use in your 육개장. Simmer flank in the stock, pick the meat off the bones and add hand shred your flank.
Broth is a little watery, but overall, it looks delicious.
The richness is created from the bones. The color is from the gochugaru. Premium gochugaru is expensive but it is worth it!