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

  • 6
    baby bok choy
  • 1420 ml
    chicken or vegetable broth
  • 2
    eggs
  • 4 cloves
    garlic
  • 1 small bunch
    green onions (scallions)
  • 1 bunch
    radish
  • 2
    red chili peppers
  • 0.68 kg
    striploin (New York strip) steak
  •  
    chili-garlic sauce
  •  
    salt
  •  
    soy sauce
  •  
    toasted sesame oil
  • 1
    Wash and dry the fresh produce.
    2 red chili peppers
    6 baby bok choy
    1 small bunch green onions (scallions)
    1 bunch radish
  • 2
    Halve chili peppers lengthwise; seed and remove ribs with a spoon. Mince and place in a large 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.
    4 cloves garlic
    ¼ cup toasted sesame oil
    2 tbsp soy sauce
    2 tsp chili-garlic sauce
    ½ tsp salt
  • 4
    Thinly slice steak into strips and place in a medium bowl. Add half of the pepper paste and toss to coat. Set aside to marinate.
    0.68 kg 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.
    4 tsp toasted sesame oil
  • 10
    Add steak to the pot and cook, stirring frequently, until starting to brown, about 3 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.
    1420 ml chicken or vegetable broth
  • 12
    Meanwhile, whisk eggs and salt in a small bowl.
    2 eggs
    ⅛ tsp salt
  • 13
    When the soup is done, slowly pour the egg mixture into the pot, while gently stirring, to separate into strands. Remove from heat.
  • 14
    To serve, divide soup between bowls and enjoy!