Spicy and Hearty Yukgaejang
Spicy and Hearty Yukgaejang
Authentic Spicy Yukgaejang Recipe You Can Make at Home
Savor a bowl of hearty and spicy Yukgaejang, simmered with care. This dish offers a deep, rich broth that’s perfect for a satisfying meal.
Main Ingredients- Beef (for soup or brisket) 205g
- Onion 1/2 medium
- Green onions 3 stalks
- Garlic cloves 5
- Mushrooms (e.g., King oyster or enoki) 100g
- Cabbage 100g
- Eggs 2
Seasoning & Broth Ingredients- Minced garlic 2 Tbsp
- Mirin or cooking sake 2 Tbsp
- Gochugaru (Korean chili flakes) 4 Tbsp (adjust for spice level)
- Soy sauce for soup (Guk-ganjang) 3 Tbsp
- Black pepper, a pinch
- Sesame oil 1 Tbsp
- Gochugaru (for stir-frying) 2 Tbsp
- Vegetable oil 2 Tbsp
- Gochugaru oil (chili oil) 1 Tbsp
- Salt (for seasoning) 1/3 Tbsp
- Minced garlic 2 Tbsp
- Mirin or cooking sake 2 Tbsp
- Gochugaru (Korean chili flakes) 4 Tbsp (adjust for spice level)
- Soy sauce for soup (Guk-ganjang) 3 Tbsp
- Black pepper, a pinch
- Sesame oil 1 Tbsp
- Gochugaru (for stir-frying) 2 Tbsp
- Vegetable oil 2 Tbsp
- Gochugaru oil (chili oil) 1 Tbsp
- Salt (for seasoning) 1/3 Tbsp
Cooking Instructions
Step 1
First, let’s prepare the ingredients for the rich broth. Lightly rinse the beef (brisket or soup cut recommended) under running water and cut it into 2-3 large pieces. Cut one green onion into 8 large sections, halve the onion, and cut the garlic cloves in half.
Step 2
Place all the prepared beef, green onion, onion, and garlic into a pot. Add 3 liters of water and bring to a boil over high heat to create the flavorful broth.
Step 3
Now, let’s prepare the other vegetables. Tear the mushrooms lengthwise and rinse them. Cut the cabbage into 1cm thick slices, about 5-6cm long. Cut the remaining two green onions lengthwise in half, then into 5-6cm lengths.
Step 4
Once the water comes to a boil, reduce the heat to medium and simmer for 40 minutes. This simmering time will allow the flavors from the beef and vegetables to infuse into the broth.
Step 5
While the broth is simmering, place the torn mushrooms into a sieve and blanch them briefly in the boiling broth. This step helps to retain their pleasant texture.
Step 6
Remove the blanched mushrooms from the sieve and gently squeeze out any excess water. Set them aside.
Step 7
Dip the large pieces of green onion into the broth for about 1 minute, then remove them and drain well. Be careful not to overcook them, as they can become too soft.
Step 8
Do the same for the cabbage: blanch it briefly and then drain to remove excess water.
Step 9
After simmering for 40 minutes, carefully remove the cooked beef from the broth. Let it cool slightly, then slice it thinly. Thin slices provide a better eating experience.
Step 10
Return the thinly sliced beef, along with the blanched mushrooms, green onions, and cabbage, back into the pot.
Step 11
Now it’s time for seasoning. Add minced garlic (2 Tbsp), gochugaru (4 Tbsp), soy sauce for soup (3 Tbsp), mirin (2 Tbsp), a pinch of black pepper, and sesame oil (1 Tbsp). Mix everything thoroughly to ensure the ingredients are evenly coated with the seasonings. Letting it marinate briefly will enhance the flavor.
Step 12
Push the seasoned ingredients to one side of the pot. In the cleared space, add the gochugaru for stir-frying (2 Tbsp) and vegetable oil (2 Tbsp). Stir-fry over low heat, being careful not to burn the chili flakes, to release their aroma and color.
Step 13
Add the chili oil (1 Tbsp) and continue to stir-fry for a moment. Then, combine these stir-fried seasonings with the rest of the ingredients in the pot. Mix well to integrate the flavors.
Step 14
Pour the hot broth, which you simmered earlier, back into the pot with the seasoned and stir-fried ingredients.
Step 15
Bring the soup back to a rolling boil over high heat. Once boiling, reduce the heat to medium-low and continue to simmer for another 15 minutes to allow the flavors to deepen. Taste and adjust seasoning with soy sauce for soup or salt if needed.
Step 16
If the broth tastes a bit flat or bland, add salt (1/3 Tbsp) to adjust the flavor, then let it simmer for another minute. This helps to brighten the overall taste of the soup.
Step 17
Finally, bring the Yukgaejang with plenty of ingredients to a vigorous boil again. While it’s boiling, crack two eggs into a bowl and lightly beat them.
Step 18
Slowly drizzle the beaten eggs over the vigorously boiling soup. You can gently swirl the yolks with chopsticks for a slightly marbled effect, but avoid over-mixing. Let the eggs cook undisturbed.
Step 19
Once the egg has set and formed delicate ribbons, turn off the heat. Overcooking the eggs can make them rubbery.
Step 20
Wow, it looks incredibly delicious! This rich Yukgaejang, complemented by the tender eggs, creates a truly hearty and satisfying meal. Enjoy it while it’s piping hot!
