Korean

Yukgaejang (Spicy Beef Soup)

Name: Yukgaejang (Spicy Beef Soup)
Total time: 90 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 400g beef brisket or flank; 10 cups water; 2 cups rehydrated gosari (fernbrake); 2 cups mung bean sprouts (blanched); 3 large bunches scallions (cut into 3-inch lengths); 3 tbsp gochugaru; 2 tbsp soup soy sauce; 2 tbsp sesame oil; 1 tbsp minced garlic; 1 tbsp vegetable oil

A fiery, hearty soup made with shredded beef, scallions, fernbrake, and a spicy chili oil base.

90 minutes

Serves 2

Lunch/Dinner

Contains common allergens

Sesame Soy Wheat

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Instructions

6 steps

1
Boil the beef brisket in 10 cups of water with a few garlic cloves and half an onion for 1 hour until tender. Remove the meat to cool, and strain the broth (you should have about 7 cups left).

2
Shred the cooled beef brisket by hand along the grain into thin strips.
3
In a large bowl, mix the shredded beef, rehydrated gosari, and blanched bean sprouts. Add the gochugaru, soup soy sauce, sesame oil, and minced garlic. Massage the spicy seasoning deeply into the meat and vegetables.
4
Heat 1 tbsp of vegetable oil in a large heavy pot over medium heat. Add the seasoned beef and vegetable mixture, sautéing for 2-3 minutes to release the chili flavors.
5
Pour the reserved beef broth into the pot and bring to a boil. Reduce heat and simmer for 20 minutes.
6
Add the massive pile of cut scallions and simmer for another 10-15 minutes until the scallions are soft, sweet, and melting into the fiery red broth. Serve with rice.

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