Beef Bone Broth Yukgaejang
Spicy and Refreshing Yukgaejang Made with Rich Beef Bone Broth
Don’t let that bunch of green onions go to waste! When they’re fresh, make a spicy and refreshing Yukgaejang. I’ve made it today using beef bone broth for an even deeper, more satisfying flavor. This recipe is packed with generous amounts of ingredients rather than just broth, making it a hearty and fulfilling meal. The rich beef bone broth base adds a wonderful depth, complemented by plenty of vegetables and meat. Perfect for a hearty meal or even as a hangover cure, enjoy a delicious bowl of this Yukgaejang!
Yukgaejang Ingredients
- 400g Korean beef brisket (for stew), cut into bite-sized pieces
- 2 bowls soaked fiddlehead ferns
- 2/3 bowl prepared taro stems
- 3 bowls blanched bean sprouts
- 1.5 bunches green onions (use both white and green parts)
- 1 liter water
- 2.1 liters commercial beef bone broth
Yukgaejang Seasoning
- 3 Tbsp chili oil
- 2 Tbsp sesame oil
- 4 Tbsp minced garlic
- 4 Tbsp gochugaru (Korean chili powder, fine grind)
- 3 Tbsp soup soy sauce (or ‘jipganjang’)
- 2 Tbsp doenjang (Korean soybean paste, or ‘jipdoenjang’)
- 3 Tbsp regular soy sauce
- 3 Tbsp fish sauce (or ‘chamchi-aek’)
- 3 Tbsp chili oil
- 2 Tbsp sesame oil
- 4 Tbsp minced garlic
- 4 Tbsp gochugaru (Korean chili powder, fine grind)
- 3 Tbsp soup soy sauce (or ‘jipganjang’)
- 2 Tbsp doenjang (Korean soybean paste, or ‘jipdoenjang’)
- 3 Tbsp regular soy sauce
- 3 Tbsp fish sauce (or ‘chamchi-aek’)
Cooking Instructions
Step 1
First, cut the soaked fiddlehead ferns and taro stems into manageable, bite-sized pieces. Wash the bean sprouts thoroughly and drain any excess water.
Step 2
In a large pot with high sides, heat the chili oil and sesame oil over medium-high heat. Add the beef and stir-fry until browned. Then, add 1 Tbsp of minced garlic and 1 Tbsp of gochugaru and continue to stir-fry for about a minute until fragrant. This step helps to develop a rich flavor in the beef.
Step 3
Pour in 3 Tbsp of soup soy sauce and 1 liter of water. Bring to a boil and let it simmer to create a flavorful beef broth base.
Step 4
Cut the green onions into pieces about 5-7 cm long. You can use both the white and the green parts for their distinct flavors and textures.
Step 5
In a large bowl, combine the chopped green onions, prepared fiddlehead ferns, taro stems, and bean sprouts. Add the remaining 3 Tbsp gochugaru, 2 Tbsp doenjang, 3 Tbsp regular soy sauce, and 3 Tbsp minced garlic. Mix everything well with your hands, ensuring the seasonings coat all the ingredients evenly. Marinating them beforehand allows the flavors to penetrate deeply.
Step 6
Add the marinated vegetable mixture to the pot with the beef broth. Pour in the 2.1 liters of commercial beef bone broth. Bring the soup to a rolling boil over high heat.
Step 7
Once boiling, reduce the heat to medium and simmer for approximately 1 hour, or until all the ingredients are tender and the flavors have melded beautifully. Stir occasionally to prevent sticking. This long simmering time is key to developing a rich and complex broth.
Step 8
Stir in 3 Tbsp of fish sauce for an extra umami boost and to adjust the overall seasoning. Taste the broth and add salt if needed, according to your preference. Your delicious and spicy Yukgaejang is almost ready!
Step 9
Serve generously in bowls. This hearty Yukgaejang, made with rich beef bone broth and plenty of ingredients, is a complete and satisfying meal. Enjoy it with a bowl of hot rice!
