Recipe All - Soup & Stew

Korean Spicy Beef & Vegetable Soup (Yukgaejang)

09 27 17

Chuseok, Korean thanksgiving is next week! It’s also the biggest Korean foodie holiday in a year. Koreans celebrate Christmas, New Years and some other western holidays but this is the time when families get together near and far around the table to share a meal. I hear Seoul becomes like a ghost town around Chuseok because everyone goes back to their hometown to be with their family. Traditionally, Koreans celebrate Chuseok by making Songpyeon, a rice cake filled with honey, sesame seeds or sweet beans. I’ll be hosting a family dinner next week and excited to make some songpyeon and few other favorite Korean holiday dishes.

First one I’m sharing is Korean spicy beef & vegetable soup called Yukgaejang. I wouldn’t really consider this a traditional holiday food but personally it has been for me and for my family. It’s one of my mom’s repertoire whenever she’s hosting big family gatherings. She married an oldest son in the family and if you are familiar with Korean culture, oldest usually lives with the parent especially to support and care for them in their later years. So it’s quite normal that big annual gatherings like holidays or days to remember their ancestors (Jaesa) is held at their house. So my mom hosted these dinner year after year and I loved how she had a set menu that she repeated with little bit of variations. She no longer have to host these meals but towards the end, her food was nothing but perfection. I hope to one day have my own repertoire of menu that I can serve many years to my family and friends.


1 lb beef flank steak
2 cups boiled fernbrakes
2 cups mung bean sprouts
1 large Korean green onion (대파) or
2 Mexican green onion
1/2 onion
2 eggs – optional

2 tbsp gochugaru (1 tbsp flakes, 1 tbsp powder)
1 tbsp soy sauce
1 tbsp sugar
2 tsp minced garlic
1 tsp grated ginger
2 tsp sesame oil

Soak beef is cold water for at least 30 min to take the blood out as much as possible. In a large pot, add 10 cups of water with half onion, 2-3 green onion roots and small chunk of Korean radish if you have it. Boil it for 45 min – 1hr on med-high heat. Lift any impurities and foams that comes up to the surface. Pour over strainer to make clear beef broth.

Julienne green onion and onion in thin slices about 2-inches long. Cut fern brakes and bean sprouts about the same size. Cut and shred beef into similar size as the vegetables. Beef can be shredded by hand. Base season the shredded beef with salt and pepper first then season the rest in a large mix bowl with gochugaru, soy sauce, sugar, minced garlic, grated ginger and sesame oil.

Add the seasoned beef and vegetables back into the pot with beef broth, add 5 cups of water and bring it to boil for 15 min in med-high heat. Lower the heat and simmer for another 15 min. Adjust the seasoning to taste by adding more salt, soy sauce (for soup) or all purpose seasoning powder (which I’ll be covering in separate post soon!) OPTIONAL: Roughly whisk two eggs in a bowl and add and stir into the soup then boil for 5 min before serving.


Annual Instagram Yard Sale

09 14 17

September 15 – 17 (FRI – SUN)

Hello friends, I’m excited to open a tiny private yard sale this weekend on Instagram. Yes, Instagram! I’m happy because I did some decluttering at home and hoping that some of these treasures will find a new home, a new kitchen. Please read the instructions carefully before placing your order.

Items on sale will be posted over at banchanworkshop_yardsale instagram account. This account is a private so please request to follow.

Comment if you are interested in purchasing or if you need more description about the item(s). (e.g. dimensions, color, texture, flaws).

Email your info (see below) to with subject: Yardsale

Name (First, Last)
Your Instagram handle (e.g. @selina.s.lee)
Item(s) you want to purchase (Item#, Item Name)
Your email address
Your PayPal account email address (if different from above)
Shipping address (if not picking up)

Shipping cost estimate will be provided within 24 hours (via email). Shipping is available to US only.

Payments are received via PayPal. Send payments to via PayPal (send money as friends & family) PLEASE DO NOT SEND PAYMENT UNTIL YOU GET A FINAL QUOTE AND CONFIRMATION FROM ME. THANK YOU!

Orders are prioritized by info received via email. Commenting on Instagram does not guarantee you to claim the item.

Sale is not final until payment is received.

Photo caption will changed to SOLD once payment is received and buyer notified via Email.

Packages will ship out starting Wednesday, 9/20.

If you are local, you can pick it up from Private Mailbox & General Store in Oakland. Mention that you are there to pick up online yard sale item from box #500.  

Private Mailbox & General Store
484 Lake Park Ave. #500
Oakland, CA 94610

All sales are final. There are no refunds or returns. If you have any problems or concerns, please email me.

Follow @banchanworkshop_yardsale – Comment if needed – Submit Email Request – Shipping Estimate & Confirmation – Send Payment – Shipping Notification

Thank You!


Banchan Workshop #11 Healthful Korean Brunch

09 12 17

Can you believe we are already in the middle of September? You know, I missed the summer. I missed the quiet and relax mornings, no-driving-my-kids-around-everywhere, no homework. I have to say, it’s been so tough past couple of weeks trying to get the kids settled into new school year. Nathan started middle school and we had to go through the whole hoopla of being on a waitlist to get into school that we wanted (which we didn’t) and finding alternative school for him to be at. I’ve never felt so stressed out about school stuff. Anyways, I’m happy that we can put that behind us now and move forward. So here I’m finally getting around to write a recap about the private workshop I hosted back in July. I invited few of my friends around the theme of healthy Korean brunch. My good friend, Lisa was kind enough to open up her home for us. Every and each one of our workshops are special to me but if you ask me to pick my favorite, I think it will have to be this one. I mean who doesn’t like to be served with warm and healthy brunch!

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