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Easy Korean Stew (Yukgaejang) with Bok Choy & Radishes.

  • 3
    baby bok choy
  • 24 fl oz
    chicken or vegetable broth
  • 1
    egg
  • 2 cloves
    garlic
  • ½ small bunch
    green onions (scallions)
  • ½ bunch
    radish
  • 1
    red chili pepper
  • ¾ lb
    striploin (New York strip) steak
  •  
    chili-garlic sauce
  •  
    salt
  •  
    soy sauce
  •  
    toasted sesame oil
  • 1
    Wash and dry the fresh produce.
    1 red chili pepper
    3 baby bok choy
    ½ small bunch green onions (scallions)
    ½ bunch radish
  • 2
    Halve chili pepper lengthwise; seed and remove ribs with a spoon. Mince and place in a medium bowl. (Be careful, with chilies, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
  • 3
    Peel and mince garlic; add to the bowl along with oil, soy sauce, chili-garlic sauce, and salt. Whisk to combine the pepper paste.
    2 cloves garlic
    2 tbsp toasted sesame oil
    1 tbsp soy sauce
    1 tsp chili-garlic sauce
    ¼ tsp salt
  • 4
    Thinly slice steak into strips and place in another medium bowl. Add half of the pepper paste and toss to coat. Set aside to marinate.
    ¾ lb striploin (New York strip) steak
  • 5
    Using a clean cutting board, trim off and discard root ends of the bok choy; separate into leaves and add to the bowl with the remaining pepper paste.
  • 6
    Trim and cut green onions into 1-inch pieces; add to the bowl with the bok choy.
  • 7
    Preheat a large pot over medium-high heat.
  • 8
    Meanwhile, trim and quarter the radishes; add to the bowl with the other veggies and toss to coat.
  • 9
    Once the pot is hot, add oil and swirl to coat the bottom.
    2 tsp toasted sesame oil
  • 10
    Add steak to the pot and cook, stirring frequently, until starting to brown, about 2 minutes.
  • 11
    Add broth and veggies to the pot, stirring to combine. Bring to a boil, then reduce heat to a simmer and cook until steak is cooked through and veggies are tender, 3 minutes more.
    24 fl oz (3 cups) chicken or vegetable broth
  • 12
    Meanwhile, whisk egg and salt in a small bowl.
    1 egg
    1 pinch salt
  • 13
    When the soup is done, slowly pour the egg into the pot, while gently stirring, to separate into strands. Remove from heat.
  • 14
    To serve, divide soup between bowls and enjoy!