Beef Brisket Yukgaejang: A Hearty Korean Spicy Beef Soup
Beef Brisket Yukgaejang: A Hearty Korean Spicy Beef Soup
#EasyBeefYukgaejang #HomemadeDelight #SpicyBroth #HeartyMeal
Experience the ultimate comfort food with our ‘Beef Brisket Yukgaejang’! This recipe features a rich, savory broth infused with tender slices of beef brisket, perfectly complemented by crisp, leeks. It’s an easy-to-follow guide to creating a deeply flavorful and satisfying Korean spicy beef soup that’s perfect for any occasion. Enjoy a delicious, home-cooked meal without the fuss!
Main Ingredients- 500g Fresh Beef Brisket (from the flank part)
- 5 large Leeks (white parts primarily)
- 2 medium Onions
- 2 packs of ready-made Beef Bone Broth (approx. 1L each)
- 1 bowl of ready-made Seafood Broth (approx. 200ml)
Seasoning & Others- 2/3 cup (approx. 80g) Gochugaru (Korean chili flakes)
- 2 Tbsp Minced Garlic
- 1 Tbsp Minced Ginger
- 2 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 3 Tbsp Fish Sauce (anchovy or tuna based)
- Pinch of Salt (to taste)
- 1/2 bottle (approx. 200ml) Soju (Korean rice wine, for removing gamey smell)
- Egg garnish (thin omelet strips)
- Red chili pepper (for garnish, optional)
- 2/3 cup (approx. 80g) Gochugaru (Korean chili flakes)
- 2 Tbsp Minced Garlic
- 1 Tbsp Minced Ginger
- 2 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 3 Tbsp Fish Sauce (anchovy or tuna based)
- Pinch of Salt (to taste)
- 1/2 bottle (approx. 200ml) Soju (Korean rice wine, for removing gamey smell)
- Egg garnish (thin omelet strips)
- Red chili pepper (for garnish, optional)
Cooking Instructions
Step 1
Beef brisket is incredibly easy to prepare, making it perfect even for beginner cooks. It has a distinct texture compared to thinly sliced beef belly. Brisket is a cut from the flank of the cow. In this recipe, we’ll use beef brisket to elevate the flavor of our Yukgaejang.
Step 2
Lightly rinse the prepared beef brisket in cold water and gently squeeze out excess moisture. This step helps to reduce any gamey odor in the final soup.
Step 3
Here’s a secret for eliminating odors! Pour half a bottle (about 200ml) of soju over the beef brisket and bring it to a boil for a minute. The soju effectively removes any unpleasant smells and helps to render off some of the excess fat. Boil for just about 1-2 minutes.
Step 4
Once boiled, quickly rinse the brisket under running cold water, drain thoroughly, and pat dry. This removes any impurities and ensures a cleaner tasting soup.
Step 5
To ensure a pleasant texture in your Yukgaejang, cut the leeks into large pieces. Aim for about 2-3 inches in length for a good bite. Slice the two onions thickly as well.
Step 6
Add 2/3 cup of gochugaru (Korean chili flakes) to the drained beef brisket. Stir-fry it in a dry pan (no oil needed) over medium-low heat. The natural fat from the brisket will coat the chili flakes, infusing the meat with a subtle, savory flavor. Stir continuously to prevent burning.
Step 7
The secret to a rich broth! Combine 2 packs of ready-made beef bone broth with about 1 bowl (200ml) of ready-made seafood broth. It’s amazing how convenient store-bought broths are these days, making cooking so much faster and more enjoyable. This combination creates a deep, complex savory flavor.
Step 8
Pour the mixed broth into a pot and bring it to a boil. Once simmering, add the stir-fried beef brisket. As it boils, a layer of fat will appear on the surface. While removing all of it can diminish the flavor, skimming off a moderate amount will enhance the nutty richness. Adjust according to your preference.
Step 9
Now, let’s make the seasoning paste that defines the Yukgaejang’s taste. In a bowl, mix 2/3 cup gochugaru, 2 tablespoons minced garlic, 1 tablespoon minced ginger, 2 tablespoons soy sauce for soup (Guk-ganjang), and 3 tablespoons fish sauce. Finally, add a pinch of salt for seasoning. Be mindful that the soy sauce and fish sauce already add saltiness, so taste and adjust as needed.
Step 10
This recipe yields enough Yukgaejang for 2-3 hearty meals. Ladle out the desired portion into a smaller pot and add the thickly sliced leeks and onions. Bring it back to a simmer. Portioning it this way makes meal preparation quick and easy.
Step 11
Add the thickly cut leeks generously to the pot and cook over high heat for just 3 minutes. This brief cooking time allows the leeks to soften slightly while retaining their crispness and releasing their sweet flavor into the soup. Avoid overcooking, which can make them mushy.
Step 12
It’s time to assemble our delicious Beef Brisket Yukgaejang. Start by generously placing the tender beef brisket pieces at the bottom of your serving bowl. Plenty of meat makes for a satisfying bite!
Step 13
Next, artfully arrange the cooked, slightly crisp leeks and sweet onions on top of the beef. This adds both visual appeal and enjoyable textures.
Step 14
Now for the grand finale: pouring the piping hot broth. Carefully ladle the steaming, freshly boiled broth over the ingredients in the bowl. The fragrant steam rising from the bowl is a prelude to the delicious meal ahead. Enjoy with your eyes first!
Step 15
Finally, garnish your Yukgaejang for a beautiful presentation. Top with thin strips of egg omelet and, if desired, thinly sliced red chili peppers. Your visually appealing and incredibly delicious ‘Beef Brisket Yukgaejang’ is now ready to be enjoyed as a satisfying meal!
