Spicy Beef and Scallion Yukgaejang
Spicy Beef and Scallion Yukgaejang
Prevent Colds This Season! Hearty and Spicy Beef Yukgaejang Recipe with Abundant Scallions
Hello everyone! This is Kim Jin-ok. I always make this hearty Yukgaejang (spicy beef soup) with plenty of scallions when I feel a cold coming on. It’s especially effective during the changing seasons. The abundant scallions in this soup, along with their natural compounds like allicin, are known to help inhibit bacteria and viruses, making it a great way to prevent illnesses like the common cold. I’m not entirely sure if it’s the scallions specifically, but after a bowl of this spicy, warming soup, I always feel my body heat up and the cold symptoms disappear. As the weather gets cooler, this soup is perfect for warming you from the inside out. Today, I’ll share an easy-to-follow recipe for delicious Beef and Scallion Yukgaejang!
Ingredients (Serves 6)- 300g beef for soup (water-rinsed to remove blood)
- 350g Korean radish (daikon), white part
- 300g bean sprouts
- 200g oyster mushrooms
- 4-5 scallions (adjust size as needed)
- 2500ml water (approx. 10.5 cups)
- 4 pieces dried kelp (dashima, approx. 10cm x 10cm)
- 3 Tbsp gochugaru (Korean chili flakes, coarse grind, heaped)
- 3 Tbsp soup soy sauce (ganjang)
- 3 Tbsp anchovy sauce (fish sauce)
- 3 Tbsp cooking oil
- 1.5 Tbsp minced garlic
- Pinch of black pepper
- Salt to taste
- 5 Cheongyang peppers (optional, for extra spice)
Cooking Instructions
Step 1
First, let’s prepare the scallions. You’ll need about 4 to 5 scallions, depending on their size. Wash them thoroughly. If the scallions are thick, cut them in half lengthwise, then chop them into large, 2-3 inch pieces. Cutting them this way helps to bring out a refreshing flavor and provides a nice texture in the soup.
Step 2
Prepare about 350g of Korean radish (daikon). For Yukgaejang, it’s best to use the white part of the radish. Slice it into relatively thick, bite-sized pieces, similar to thin slices of watermelon (nabak-썰기). This way, the radish adds a refreshing sweetness to the broth.
Step 3
Rinse 300g of bean sprouts under cold running water and drain them well in a colander. For 200g of oyster mushrooms, trim off the tough ends and then gently pull them apart into smaller strands. This ensures a tender texture in the soup.
Step 4
Now, let’s build the flavor base for the Yukgaejang. In a large pot, add the water-rinsed beef for soup (300g). Drizzle in 3 Tbsp of cooking oil, 1.5 Tbsp of minced garlic, and 3 heaped Tbsp of gochugaru. Add the prepared radish, 3 Tbsp of soup soy sauce, 3 Tbsp of anchovy sauce, and a pinch of black pepper. Stir everything together and sauté over medium heat for about 1 minute. Stir-frying the beef and vegetables with the chili flakes helps to deepen the flavor profile.
Step 5
Pour in 2500ml (about 10.5 cups) of water and add the 4 pieces of dried kelp. Cover the pot and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low, cover, and simmer for 15 minutes. After 15 minutes, remove and discard the kelp pieces. Then, add the prepared mushrooms, bean sprouts, and scallions to the pot. This time, cook uncovered for another 5 minutes. Cooking uncovered helps to keep the scallions fresh and vibrant while removing any unwanted odors. After a total of about 20 minutes of simmering, taste the soup and adjust the seasoning with salt if needed. I added about 2/3 Tbsp of salt. For an extra kick of heat, finely chop and add 5 Cheongyang peppers right at the end. If you prefer a milder soup, you can omit the Cheongyang peppers. Your delicious Beef and Scallion Yukgaejang is now ready to be enjoyed!
