Spicy and Hearty Beef and Green Onion Yukgaejang
Spicy and Hearty Beef and Green Onion Yukgaejang
Spicy and Zesty Beef and Green Onion Yukgaejang: A Flavorful Korean Beef Stew
It’s been a while since I last made Beef and Green Onion Yukgaejang. This version is cooked to be wonderfully spicy and zesty! This hearty Korean beef stew, packed with tender beef and crisp green onions, offers a refreshing yet bold flavor profile that’s perfect for any meal.
Main Ingredients- 300g beef for stew (e.g., brisket or chuck)
- 1 handful dried shiitake mushrooms (approx. 5-6)
- 5 stalks green onions (white stem and green leaf parts separated)
- 1 pack enoki mushrooms
Seasoning- 1.5 Tbsp soy sauce for soup (Guk-ganjang)
- 1.5 Tbsp fish sauce (e.g., anchovy or sand lance)
- 1.5 Tbsp minced garlic
- 2 Tbsp red pepper flakes (Gochugaru)
- 1 Tbsp cooking wine (or soju/rice wine)
- 1 Tbsp chili oil
- 1.5 Tbsp soy sauce for soup (Guk-ganjang)
- 1.5 Tbsp fish sauce (e.g., anchovy or sand lance)
- 1.5 Tbsp minced garlic
- 2 Tbsp red pepper flakes (Gochugaru)
- 1 Tbsp cooking wine (or soju/rice wine)
- 1 Tbsp chili oil
Cooking Instructions
Step 1
First, prepare the beef. You can use any stewing beef you have on hand, or for a richer flavor, brisket is a great choice. Gently pat the beef dry with paper towels to remove any excess blood. This step is crucial for a clean and odorless stew.
Step 2
Heat a pot over medium heat and add a touch of sesame oil. Add the beef and stir-fry until its color changes. Searing the beef this way helps to enhance its savory flavor and aroma.
Step 3
Now, let’s make the seasoning paste that will give our Yukgaejang its deep flavor. Rehydrate the dried shiitake mushrooms in lukewarm water until softened, then slice them. Add the rehydrated shiitake mushrooms and the prepared seasoning paste to the pot with the sautéed beef. Stir well to combine and sauté for a short while, allowing the mushrooms’ essence to infuse into the beef.
Step 4
Wash the green onions thoroughly. It’s important to separate the white stem parts from the green leafy parts. Add the white stems of the green onions to the pot and stir-fry briefly. After sautéing, pour in plenty of water to start boiling the stew. Begin by boiling over high heat.
Step 5
Once the stew comes to a rolling boil, reduce the heat to medium. Add 1 tablespoon of chili oil for a fragrant and spicy kick. Let it simmer gently over medium heat for about 15 minutes. This allows the flavors of the beef and green onions to meld beautifully into the broth.
Step 6
Now, add the green leafy parts of the green onions. To prevent them from becoming too soft, cook for only about 10 more minutes after adding them. The fresh, crisp flavor of the green onions will further enhance the broth’s complexity.
Step 7
Finally, I added some enoki mushrooms that I had on hand. Enoki mushrooms cook quickly and add a lovely texture. Boil for just a moment longer and your Spicy and Hearty Beef and Green Onion Yukgaejang is ready! Enjoy this flavorful Korean beef stew with a bowl of warm rice for a truly satisfying meal.
