Even in this late summer, the humidity and heat persist. To invigorate ourselves as we push through the end of summer, I’ve prepared Yukgaejang, a hearty and spicy Korean beef soup. This is a simplified yet authentic Seoul-style Yukgaejang! While it uses all the essential traditional ingredients, we’re using blanched vegetables to ensure it stays fresh and safe to enjoy even in warm weather, packed with plenty of delicious chunks. I understand Yukgaejang originated in Seoul, and indeed, the Seoul-style version is known for its variety of mountain vegetables. The most basic ingredient is taro stem, along with green onions, bracken (gosari), bean sprouts, and balloon flower root (doraji). I don’t recommend adding beaten eggs, as they can dilute the soup’s flavor. I never saw Yukgaejang with eggs when I was young. The meat used is beef brisket (yangji), and the broth is made from this brisket. We’re aiming to make this often labor-intensive dish a little simpler – because the world has made things easier! This recipe focuses on convenience without compromising on the rich, savory flavor.