Spicy and Deep Flavored Yukgaejang: Authentic Korean Spicy Beef Soup at Home
Spicy and Deep Flavored Yukgaejang: Authentic Korean Spicy Beef Soup at Home
Beat the Heat with This Spicy Yukgaejang! Replenish Your Energy
Savor the tender beef and chewy glass noodles, then dive into a bowl of steaming rice soaked in the rich, spicy broth. This hearty and nourishing soup is the perfect way to recharge. Make this delicious and nutritious Yukgaejang that the whole family will love!
Main Ingredients- Beef (for soup) approx. 200g
- Scallions 2.5 stalks (mostly white parts)
- Dried glass noodles 1 handful (approx. 50g)
- Shiitake mushrooms 10 ea
- Onion 1 ea (medium)
- Eggs 2 ea
- Water 1.4L (approx. 7 cups)
Seasoning Ingredients- Sesame oil 6 Tbsp
- Grapeseed oil 2 Tbsp
- Gochugaru (Korean chili flakes) 4 Tbsp
- Minced garlic 3 Tbsp
- Soup soy sauce 2 Tbsp
- Fish sauce (anchovy) 2 Tbsp
- Fish sauce (tuna) 1 Tbsp
- Korean coarse sea salt 1 Tbsp (or adjust to taste)
- Black pepper to taste
- Ginger powder a pinch (or 1 tsp minced ginger)
- Sesame oil 6 Tbsp
- Grapeseed oil 2 Tbsp
- Gochugaru (Korean chili flakes) 4 Tbsp
- Minced garlic 3 Tbsp
- Soup soy sauce 2 Tbsp
- Fish sauce (anchovy) 2 Tbsp
- Fish sauce (tuna) 1 Tbsp
- Korean coarse sea salt 1 Tbsp (or adjust to taste)
- Black pepper to taste
- Ginger powder a pinch (or 1 tsp minced ginger)
Cooking Instructions
Step 1
The season for enjoying hot Yukgaejang while feeling the cool breeze is here! Introducing a delicious Yukgaejang recipe that feels like a refreshing getaway by the cool stream.
Step 2
Before you start cooking, if you have dried glass noodles, soak them in lukewarm water for about 30 minutes. This will make the noodles soft and chewy when cooked.
Step 3
Now, let’s prepare all the ingredients needed for the dish. Meticulous preparation from the start will result in a clean and flavorful Yukgaejang.
Step 4
Wash the scallions thoroughly. Cut the white parts into lengths of about 4-5 cm. Slice the white parts lengthwise into 3-4 strips so they absorb the seasoning well.
Step 5
Slice the refrigerated beef into bite-sized, flat pieces, about 1cm thick. Soup-cut beef is recommended.
Step 6
In a deep pot, add all the prepared scallions. Drizzle with 6 Tbsp of sesame oil and 2 Tbsp of grapeseed oil. Stir-fry over high heat until the scallions wilt and become fragrant.
Step 7
Once the scallions are nicely sautéed, add the sliced beef. Stir-fry over high heat, flipping the beef to cook both sides until it’s no longer pink. This seals in the juices, making the beef more tender.
Step 8
When the beef is partially cooked, reduce the heat to medium-low. Cooking over high heat for too long can cause burning.
Step 9
Now, add 4 Tbsp of gochugaru (Korean chili flakes). Stir well to coat the beef and cook evenly. This process creates chili oil, which gives the soup a rich color and deep flavor.
Step 10
Once the chili oil is formed, pour in 1.4L of water and bring it to a boil over high heat. Once the soup is vigorously boiling, move on to the next step.
Step 11
While the soup is boiling, let’s prepare the remaining vegetables for the Yukgaejang. Adding plenty of fresh vegetables will make your soup even more delicious and healthy.
Step 12
Slice the onion into about 1cm thick strips. Remove the tough stems from the shiitake mushrooms and slice them thinly. If you wish to use the mushroom stems, soak them in water and use them along with the glass noodles.
Step 13
When the soup comes to a boil, add all the sliced onions and shiitake mushrooms. Stir well to ensure the ingredients are evenly mixed in the pot.
Step 14
Bring the soup back to a rolling boil over high heat. It’s important to boil it sufficiently for the vegetable flavors to infuse into the broth.
Step 15
Once the soup starts boiling, it’s time to season it. The key to a delicious Yukgaejang lies in the right seasoning.
Step 16
Add 3 Tbsp of minced garlic, 2 Tbsp of soup soy sauce, 2 Tbsp of fish sauce (anchovy), and 1 Tbsp of fish sauce (tuna). These fermented sauces add umami.
Step 17
Add 1 Tbsp of Korean coarse sea salt and mix well to adjust the seasoning. (It’s recommended to start with 1/2 Tbsp and adjust to your taste.)
Step 18
Once the seasoning is mostly adjusted, drain the soaked glass noodles and add them to the soup. Stir to prevent them from clumping and cook until tender.
Step 19
Finally, gently pour the beaten eggs (2 eggs) along the edges of the pot. Let them set for about 10 seconds without stirring, then you’ll see the eggs gently cook into ribbons. Afterward, gently stir to break them up.
Step 20
Taste the soup. If it’s too bland, add a little more salt to your preference. Adjusting the seasoning to your liking is the most important step.
Step 21
Personally, I prefer not to make it too salty. Sprinkle in a pinch of black pepper and ginger powder for extra flavor, give it a light stir, and turn off the heat. Just before serving, sprinkle fresh scallions (the green parts) on top for a fresh and appetizing finish.
Step 22
This recipe is a guideline; feel free to adjust the seasoning and ingredients according to your personal taste. If you prefer a soupier consistency, simply add more water while simmering. Enjoy your delicious meal!
