Authentic Yukgaejang (Spicy Beef Soup)
Authentic Yukgaejang (Spicy Beef Soup)
How to Make Rich and Deep-Flavored Yukgaejang at Home
Have you always thought Yukgaejang was complicated to make? Surprisingly, it’s quite simple to achieve that rich, deep flavor right in your own kitchen. Finding a Yukgaejang that perfectly suits your taste can be difficult, even with meal kits or famous restaurants. This recipe will guide you through making authentic Yukgaejang with plenty of hearty radish, generous green onions, and fresh vegetables. Discover the secret to an unforgettable, profound taste!
Yukgaejang Ingredients- Beef brisket (Yangji) 300-400g
- Radish 1/4 (about 300g)
- Bean sprouts 1 bag (about 100g)
- Green onions 3-4 stalks
- Oyster mushrooms 1 bag (about 100g)
- Shiitake mushrooms 5-7
- Onion 1
- Boiled fiddlehead ferns (Gosari) 200-300g (If using dried, soak and boil first)
- Soup soy sauce 4 Tbsp
- Red pepper flakes 4 Tbsp
- Fish sauce (Tuna extract) 1 Tbsp
- Minced garlic 2-3 Tbsp
- Minced ginger 0.5 tsp
- Black pepper to taste
Cooking Instructions
Step 1
Begin by preparing the beef brisket (Yangji). Place the meat in a bowl and cover with cold water. Rinse and change the water every 30 minutes for about 30 to 90 minutes in total. Thoroughly removing the blood is key to a clean-tasting Yukgaejang without any gamey odors.
Step 2
Next, make the broth using the blood-removed beef brisket. In a large pot, add the beef, one roughly chopped onion, two green onions (including the root ends), and 2-3 shiitake mushrooms. Pour in plenty of water to cover. Bring to a boil over high heat, then reduce to medium-low and simmer gently. This step is crucial for developing the deep flavor of the Yukgaejang.
Step 3
Now, prepare the vegetables for the soup. Chop the remaining green onions (besides those used for the broth) into large pieces. Cut the radish to your preferred thickness – thicker pieces offer a nice bite, while thinner slices blend well into the soup. Rounding off the corners of the radish pieces with a knife helps them hold their shape and keeps the broth clearer. Wash the bean sprouts thoroughly. Rinse the pre-boiled fiddlehead ferns in cold water and drain. (If using dried fiddlehead ferns, remember to soak them until rehydrated and then boil them before use).
Step 4
Simmer the broth for about 60 minutes until the beef brisket is tender and the broth is rich. You can skim off any foam that rises to the surface, or let it dissipate naturally. For a cleaner broth, it’s a good idea to skim off the initial foam as it forms.
Step 5
In another pot, layer the prepared radish, chopped green onions, fiddlehead ferns, and bean sprouts. Set this pot aside for now, and let’s check on the broth.
Step 6
Carefully remove the tender beef brisket from the broth. Once it’s cool enough to handle, shred it into bite-sized pieces. Discard the onion, green onions, and shiitake mushrooms used for the broth – their job of flavoring the liquid is now complete.
Step 7
In a bowl with the shredded beef, add the seasoning: 4 Tbsp soup soy sauce, 4 Tbsp red pepper flakes, 1 Tbsp fish sauce, 2-3 Tbsp minced garlic, 0.5 tsp minced ginger, and a pinch of black pepper. Mix everything well, gently massaging the seasoning into the meat. Marinating the beef beforehand allows the flavors to penetrate deeply, resulting in a much richer and more robust Yukgaejang.
Step 8
This pre-marinated beef is the heart of a truly delicious Yukgaejang. Add the seasoned beef to the pot containing the vegetables. Pour in all the prepared rich broth. Now, set the heat to medium-low and let it simmer slowly for a long time.
Step 9
The profound and complex flavor of Yukgaejang comes from simmering it gently for an extended period. Aim for at least 2 hours of slow simmering. While it’s delicious eaten immediately, the flavors deepen even further after resting overnight in the refrigerator. If the seasoning needs adjustment, you can add a little more soup soy sauce, fish sauce, or salt to perfectly match your palate.
Step 10
I always thought making Yukgaejang was difficult, but doing it myself was surprisingly easy and incredibly delicious! With this flavor, our home could easily be called a Yukgaejang specialty restaurant. Enjoy a Yukgaejang with a deep, rich taste that rivals that of a seasoned chef!
Step 11
Everyone will be amazed by the profound flavor of this homemade Yukgaejang. Serve it with a steaming bowl of rice for a satisfying and hearty meal!
