Rich and Deep Flavored Taro Stem Yukgaejang with Hanwoo Beef Shank
Hearty Taro Stem Yukgaejang Recipe Made with Hanwoo Beef Shank
A bowl of deeply simmered, rich Yukgaejang is so satisfying that no other side dishes are needed. It’s been a while since I last made Yukgaejang, and this time, I’m using tender Hanwoo beef shank and the unique texture of taro stems for an incredibly delicious soup.
Yukgaejang Ingredients
- 300g Hanwoo beef shank
- 4 stalks green onions (separate white and green parts)
- Small amount of radish
- 50g pre-cooked and prepared taro stems
Seasoning and Condiments
- 1 Tbsp fish sauce (for marinating)
- 1/2 Tbsp perilla oil (for marinating)
- 2 Tbsp perilla oil (for chili oil and sautéing)
- 2 Tbsp red pepper flakes
- 2 Tbsp fish sauce (for seasoning)
- 1 Tbsp minced garlic
- 1 Tbsp fish sauce (for marinating)
- 1/2 Tbsp perilla oil (for marinating)
- 2 Tbsp perilla oil (for chili oil and sautéing)
- 2 Tbsp red pepper flakes
- 2 Tbsp fish sauce (for seasoning)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, soak the Hanwoo beef shank in cold water for at least 30 minutes to remove any blood. This step ensures a clearer and cleaner broth for your Yukgaejang.
Step 2
Slice the radish into bite-sized, thin pieces (nabak-style). Separate the white and green parts of the green onions and cut them into approximately 5cm lengths. Have your minced garlic ready.
Step 3
Use taro stems that have already been boiled and prepared. If using frozen taro stems, thaw them first. Rinse them thoroughly under running water a couple of times. After rinsing, drain the taro stems and cut them into manageable pieces. In a bowl, gently mix the cut taro stems with 1 Tbsp of fish sauce and 1/2 Tbsp of perilla oil for marinating.
Step 4
Pat the blood-removed Hanwoo beef shank dry with paper towels. If you have a large amount of meat, it’s often good to boil it first and then shred it, but for this recipe, since the quantity isn’t large, we’ll slice and stir-fry it directly. Slice it into bite-sized pieces.
Step 5
Heat a pan and add 1/2 Tbsp of perilla oil. Add the sliced beef shank and stir-fry it. The goal here isn’t to cook it thoroughly, but just to lightly sear it until the color changes slightly. This will keep the meat tender.
Step 6
Add another 2 Tbsp of perilla oil to the same pan. On low heat, add the red pepper flakes and stir-fry them to create chili oil, being careful not to burn them. Once the fragrant chili oil is infused, add the sliced radish and the marinated taro stems, stirring everything together.
Step 7
Pour in enough water to cover the ingredients and bring it to a boil over high heat. This is a crucial step for developing the rich flavor of the Yukgaejang broth, so adjust the water quantity as needed.
Step 8
As the soup begins to boil, you’ll notice the taro stems expand, making the pot look quite full. This is when the taro stems release their flavor into the broth.
Step 9
Add the partially stir-fried Hanwoo beef shank that was set aside earlier, along with the white parts of the green onions. Reduce the heat to medium-low and let it simmer gently for 20-30 minutes, allowing the ingredients to become tender and the broth to become deeply flavorful.
Step 10
Once the broth has thickened and the ingredients are tender, add the green parts of the green onions and the minced garlic. Let it simmer for a little longer to allow all the flavors to meld together beautifully.
Step 11
Finally, season the Yukgaejang with 2 Tbsp of fish sauce. You can add salt to taste if needed. Once everything is well combined and seasoned, your delicious Taro Stem Yukgaejang is ready to be enjoyed!
