Mulberry Leaf and Fernbrake Yukgaejang
Mulberry Leaf and Fernbrake Yukgaejang
Flavorful Mulberry Leaf and Fernbrake Yukgaejang: A Hearty and Delicious Recipe Using Fernbrake and Mulberry Leaves
Experience the unique taste of spring with this refreshing and spicy Yukgaejang, generously made with fernbrake and delicate mulberry leaves. Unlike traditional Yukgaejang, this recipe offers a distinct flavor profile and a healthy blend of ingredients that promises an unforgettable meal. Packed with meat and vegetables, it’s a perfect, hearty dish for the whole family.
Main Ingredients- 1 handful fresh mulberry leaves
- 200g beef (for soup or bulgogi)
- 1/6 medium daikon radish (approx. 200g)
- 3 shiitake mushrooms
- 2 stalks green onions (use both white and green parts)
- 100g cooked fernbrake
Stir-frying Seasoning- 4 Tbsp chili oil
- 1 Tbsp minced garlic
Soup Seasoning- 1 Tbsp soy sauce for soup (or regular soy sauce)
- 2 Tbsp red chili powder (adjust to taste)
Beef Marinade- 1/2 Tbsp soy sauce for soup
- 1 heaping Tbsp glutinous rice flour (or cornstarch)
- 4 Tbsp chili oil
- 1 Tbsp minced garlic
Soup Seasoning- 1 Tbsp soy sauce for soup (or regular soy sauce)
- 2 Tbsp red chili powder (adjust to taste)
Beef Marinade- 1/2 Tbsp soy sauce for soup
- 1 heaping Tbsp glutinous rice flour (or cornstarch)
- 1/2 Tbsp soy sauce for soup
- 1 heaping Tbsp glutinous rice flour (or cornstarch)
Cooking Instructions
Step 1
First, select fresh mulberry leaves, wash them thoroughly, and blanch them briefly in boiling water. After blanching, rinse the mulberry leaves in cold water, squeeze out excess water, and cut them into bite-sized pieces.
Step 2
Lightly blanch the beef in boiling water to remove impurities, then shred it along the grain. Marinate the shredded beef by gently mixing it with 1/2 Tbsp of soy sauce for soup and 1 heaping Tbsp of glutinous rice flour. This marinade helps the seasoning penetrate the meat, resulting in a deeper flavor. (While bulgogi-cut beef works, using a larger cut like brisket or shank, boiling until tender, and then shredding will yield an even richer Yukgaejang.)
Step 3
Cooked fernbrake is another key ingredient for this Yukgaejang. Marinate the fernbrake by gently mixing it with 1/2 Tbsp of soy sauce for soup and 1/2 Tbsp of perilla oil. This step enhances its chewy texture and savory flavor.
Step 4
Slice the daikon radish thinly, similar to how you would for radish soup, or cut it into matchsticks. Slicing it not too thin will ensure a pleasant chewiness.
Step 5
Remove the stems from the shiitake mushrooms and slice them lengthwise. If you prefer a vegetarian version or want to enhance the mushroom flavor, feel free to use a variety of mushrooms like oyster mushrooms or enoki mushrooms to create a mushroom Yukgaejang.
Step 6
Prepare the blanched and sliced mulberry leaves again. Mulberry leaves add a unique fragrance and a tender texture to the soup.
Step 7
Chop the green onions roughly to add a refreshing and subtly sweet flavor to the Yukgaejang. Using both the white and green parts is recommended. Adding plenty of green onions is also a key to making delicious traditional beef Yukgaejang.
Step 8
Now, let’s stir-fry. Heat a pot over medium heat, add 4 Tbsp of chili oil, and sauté the minced garlic and the white parts of the chopped green onions until fragrant. Stir-frying the onions well will bring out their sweetness and refreshing notes.
Step 9
Once the green onions are slightly softened, add the sliced daikon radish and 1 Tbsp of soy sauce for soup for the first seasoning. Stir-frying the radish with the soy sauce allows the flavor to penetrate, contributing to a deeper overall taste.
Step 10
Now, add the broth and bring it to a boil. Yukgaejang tastes best when simmered vigorously. The longer it simmers, the more the flavors meld together, creating a richer and deeper soup.
Step 11
Once the Yukgaejang starts boiling vigorously, add 2 Tbsp of red chili powder. Then, add all the prepared ingredients: the marinated beef, fernbrake, shiitake mushrooms, and mulberry leaves. Simmering all these together will create a hearty Yukgaejang.
Step 12
After adding new ingredients, it’s crucial to bring the soup back to a rolling boil over high heat. This ensures that the flavors of the ingredients are properly infused without making the broth cloudy.
Step 13
Once it returns to a boil, add the remaining green parts of the green onions and let it simmer for a bit longer. The fresh aroma of the green onions will infuse the soup, enhancing its flavor.
Step 14
Finally, it’s time to adjust the seasoning. Season with soy sauce for soup or salt according to your preference. If it’s too bland, add more soy sauce; if you want to enhance the umami, add a pinch of salt. (If you like bean sprouts, you can add them now and cook briefly.)
Step 15
Ladle the delicious Mulberry Leaf and Fernbrake Yukgaejang into bowls. Drizzle a little chili oil just before turning off the heat for an appetizing finish and enhanced flavor. Enjoy it with a warm bowl of rice!
