Spicy and Deep-Flavored Yukgaejang (Spicy Beef and Vegetable Soup)
Spicy and Deep-Flavored Yukgaejang (Spicy Beef and Vegetable Soup)
Mastering Yukgaejang at Home: A Rich Blend of Scallions and Assorted Vegetables
This is the authentic Yukgaejang you’d find in restaurants! We’ve simmered this spicy and hearty Korean beef and vegetable soup to perfection, packed with plenty of fresh scallions and a variety of vegetables. The ingredients meld beautifully, creating a deeply flavorful broth that’s both comforting and invigorating. Get ready to savor every spoonful!
Main Yukgaejang Ingredients- Beef (Bulgogi cut) 200g: We’re using thinly sliced bulgogi cut beef for quick cooking. You can also use brisket or other soup cuts.
- Scallions 3 large: The star ingredient for the refreshing taste and aroma of Yukgaejang. Cut them into generous lengths.
- Fiddlehead Ferns (Gosari) 120g: Adds a tender texture and a nutty, savory flavor. Please prepare them after blanching.
- Bean Sprouts 150g: Contribute a crisp texture and a refreshing element to the broth. Wash them thoroughly.
- Oyster Mushrooms 120g: Provide a chewy texture and a rich, earthy aroma. Tear them into smaller pieces if thick.
- Red Chili Pepper 1: Adds a touch of heat and a vibrant color. Remove seeds and chop finely.
- Water 1.2L: The base for our delicious Yukgaejang broth.
- Sesame Oil 2 Tbsp: For toasting and adding a nutty fragrance.
- Cooking Oil 2 Tbsp: Used for sautéing the ingredients along with sesame oil.
Seasoning (The Secret to Spicy and Flavorful Broth!)- Minced Garlic 1 Tbsp: Adds a pungent depth and complements the savory beef.
- Minced Ginger 1 tsp: Its subtle aroma helps to eliminate any gamey smell and enhances the overall flavor profile.
- Gochugaru (Korean Chili Flakes) 4 Tbsp: The key ingredient for spiciness and that signature red hue. Adjust to your preference.
- Soy Sauce for Soup (Guk-ganjang) 5 Tbsp: Adds umami and contributes to the rich color of the soup.
- Fish Sauce or All-Purpose Soy Sauce 2 Tbsp: Provides an extra layer of deep umami and complex flavor. Adjust according to the saltiness of your chosen product.
- Salt to taste: Used for the final seasoning. Adjust as needed.
- Minced Garlic 1 Tbsp: Adds a pungent depth and complements the savory beef.
- Minced Ginger 1 tsp: Its subtle aroma helps to eliminate any gamey smell and enhances the overall flavor profile.
- Gochugaru (Korean Chili Flakes) 4 Tbsp: The key ingredient for spiciness and that signature red hue. Adjust to your preference.
- Soy Sauce for Soup (Guk-ganjang) 5 Tbsp: Adds umami and contributes to the rich color of the soup.
- Fish Sauce or All-Purpose Soy Sauce 2 Tbsp: Provides an extra layer of deep umami and complex flavor. Adjust according to the saltiness of your chosen product.
- Salt to taste: Used for the final seasoning. Adjust as needed.
Cooking Instructions
Step 1
First, gently pat the beef dry with paper towels to remove any excess blood. We’re using thinly sliced bulgogi cut beef, which cooks quickly. If you’re using beef brisket or another cut meant for soup, you can boil it until tender, then shred it along the grain for an even richer broth flavor.
Step 2
Rinse the bean sprouts under running water until clean, then drain them well. Their fresh crunchiness will add a wonderful vitality to the Yukgaejang.
Step 3
Now, let’s prepare the remaining vegetables. Cut the scallions into generous lengths, keeping both the white and green parts. This makes them look appealing and ensures they become tender when cooked. If your oyster mushrooms are thick, tear them into smaller strands. Cut the fiddlehead ferns into lengths similar to the scallions, making them easy to eat.
Step 4
Prepare a pot for sautéing all the ingredients. Add 2 tablespoons each of sesame oil and cooking oil to the pot. Then, add the prepared scallions and sauté them over medium-low heat until fragrant. It’s crucial to sauté them well so that the oil absorbs the sweet aroma of the scallions and turns into a fragrant ‘scallion oil’.
Step 5
Once the scallions release their delightful aroma, add the prepared beef (bulgogi cut) to the pot and stir-fry together. Continue to cook until the beef is partially cooked and its color changes.
Step 6
When the beef is about halfway cooked, add the gochugaru (Korean chili flakes) and stir-fry with the other ingredients. Be mindful of the heat to prevent the chili flakes from burning. Sauté for about 1-2 minutes more, allowing the chili oil to coat the ingredients beautifully. This step significantly enhances the flavor of the Yukgaejang.
Step 7
Once the ingredients are nicely sautéed, it’s time to add the broth. Pour in the 1.2 liters of water and bring it to a boil over high heat. Wait until the soup comes to a rolling boil.
Step 8
As the Yukgaejang broth begins to boil vigorously, add the minced garlic, minced ginger, and the prepared bean sprouts, fiddlehead ferns, and oyster mushrooms. Stir everything together and let it simmer. Your kitchen will soon be filled with the enticing aroma of delicious Yukgaejang!
Step 9
Continue to simmer the soup until all the ingredients are well combined and the flavors have melded. Once the broth is simmering, add 5 tablespoons of soy sauce for soup (guk-ganjang) and 2 tablespoons of fish sauce or all-purpose soy sauce, stirring well. Finally, adjust the seasoning with a pinch of salt to your liking. Since soy sauces and fish sauces vary in saltiness, tasting as you go is the key to achieving perfectly seasoned Yukgaejang!
Step 10
Finally, add the finely chopped red chili pepper and simmer briefly. Your visually appealing and deliciously spicy Yukgaejang is now ready! Enjoy it with a steaming bowl of rice.
