Rich Beef Brisket Yukgaejang
Rich Beef Brisket Yukgaejang
How to Make Flavorful Beef Brisket Yukgaejang with Simple Ingredients at Home
On these chilly days, don’t you just crave a steaming bowl of hearty soup? I was reminded of Yukgaejang, a hearty Korean stew, and decided to make a pot filled with various vegetables and tender beef brisket. It’s my husband’s absolute favorite soup! While I wasn’t always a big fan, after tasting this batch I made, I’ve become quite fond of it and am even considering making another pot soon. Yukgaejang is traditionally made with a rich broth simmered with a variety of vegetables like gosari (fernbrake), toraenamul (taro stems), bean sprouts, and various mushrooms, all harmonizing to create its signature taste. However, this recipe proves you can achieve delicious results even without an extensive array of vegetables. Buying and storing many different types of vegetables can be a hassle, so this recipe focuses on using simple ingredients you likely already have at home!
Main Ingredients- 200g Beef Brisket (Chadolbagi)
- 2 handfuls Bean Sprouts (approx. 100g)
- 1-2 bundles Green Onions (Scallions)
- Plenty of Beef Bone Broth (approx. 1.5-2L)
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 1/2 Tbsp Minced Garlic
- 1-2 Tbsp Soup Soy Sauce (Guk-ganjang)
- Salt to taste
- Pepper to taste
Cooking Instructions
Step 1
The beauty of cooking often lies in using what you have on hand! If you happen to have gosari (fernbrake) or other types of mushrooms, feel free to add them for an even richer flavor profile. However, fresh bean sprouts and green onions are essential for a delicious Yukgaejang, so be sure to include them. Rinse the bean sprouts thoroughly and drain them in a colander. Cut the green onions into manageable lengths (about 5-7 cm) and slice them in half lengthwise. This preparation helps the seasoning penetrate better.
Step 2
Gently thaw about 200g of beef brisket that was stored in the freezer. Pat it dry with paper towels to remove any excess blood, which helps eliminate any gamey odors and ensures a clean-tasting soup. The beef bone broth I used was a gift from my mother, previously frozen. You can certainly use store-bought beef bone broth, but homemade broth will yield a deeper flavor. Keep in mind that store-bought broths may already be seasoned, so adjust the seasoning steps accordingly.
Step 3
Let’s get cooking! Beef brisket is quite fatty, so there’s no need to add extra oil to the pot. Place the brisket slices into the pot, separating them, and cook over medium heat until they are nicely browned and slightly crispy. Once cooked, you can cut the brisket into bite-sized pieces with scissors for easier eating, or leave them larger if you prefer. Browning the meat well enhances its flavor.
Step 4
Once the beef brisket is golden brown and well-cooked, add 2 tablespoons of gochugaru (Korean chili flakes) to the pot. Stir well and sauté the gochugaru with the brisket. Be careful not to burn the chili flakes; stir constantly until fragrant. This step is crucial for developing the soup’s characteristic spicy and deep flavor.
Step 5
Pour in the beef bone broth you prepared. The amount of broth is flexible and can be adjusted to your preference. If you enjoy a soupier consistency, feel free to add more broth. If you prefer a more concentrated flavor, you can use less broth or add a bit of water. A generous amount of broth makes for a more satisfying soup, perfect for enjoying with rice.
Step 6
Bring the broth to a rolling boil, then add 1/2 tablespoon of minced garlic. For the remaining seasoning, use 1-2 tablespoons of soup soy sauce (guk-ganjang) and salt to taste. It’s recommended to use only a small amount of soup soy sauce to avoid making the broth too dark; season the rest with salt. Add the green onions only after you’ve adjusted the seasoning.
Step 7
Add the generous handfuls of bean sprouts. They will add a pleasant crunch and a refreshing element to the soup. If you like it extra spicy, now is the time to add 1-2 finely chopped chili peppers. I opted to omit them for a milder flavor, as my husband enjoys it for breakfast.
Step 8
Simmer until the bean sprouts are tender-crisp. Taste the soup and add more salt if needed to achieve your desired seasoning. Be careful not to overcook the bean sprouts; they should retain a slight crispness. Turn off the heat once they are cooked to your liking. Finish with a sprinkle of black pepper for an extra layer of aroma and flavor.
