Spicy and Refreshing Scallion and Beef Brisket Soup (Daegu Style)
Spicy and Refreshing Scallion and Beef Brisket Soup (Daegu Style)
#EasyYukgaejang #LeftoverGomtangRecipe #DaeguStyleYukgaejang #ScallionYukgaejang #HomemadeRecipe #HeartyMeal
Introducing a quick and easy recipe for a spicy and refreshing scallion yukgaejang, utilizing leftover clear gomtang (Korean beef broth) and braised beef brisket. This recipe captures the essence of Daegu-style yukgaejang, featuring fresh scallions and tender beef brisket seasoned with gochugaru (Korean chili flakes) and guk-ganjang (Korean soy sauce) for a deep and invigorating flavor. You can create a wonderful yukgaejang with just gomtang and beef, without complicated ingredients. We’ve also added leftover bean sprouts for extra texture and aroma. Enjoy a special meal with this hearty and flavorful scallion yukgaejang.
Yukgaejang Ingredients- 200g tender, boiled beef brisket or shank (su-yuk)
- 950g Naju-style clear gomtang (if it contains meat)
- 3 large fresh scallions
- 100g fresh bean sprouts
- 2 Tbsp minced garlic
- 4 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp guk-ganjang (Korean soy sauce)
- 1 tsp black pepper
Cooking Instructions
Step 1
Wash the fresh scallions thoroughly and cut them into 4cm lengths. If the scallions are thick, split them in half lengthwise; this helps them absorb the seasoning better and enhances the flavor.
Step 2
Rinse the bean sprouts under cold water and drain well. Cut the braised beef brisket into bite-sized pieces.
Step 3
In a bowl, combine the cut scallions, bean sprouts, and beef brisket. Add the minced garlic, gochugaru, and guk-ganjang. Gently mix and massage the ingredients with your hands (jomul-jomul) to ensure the seasoning is evenly distributed. This pre-seasoning step is key to achieving a deep flavor.
Step 4
Transfer the well-seasoned ingredients into a pot. Arranging them nicely will make the soup visually appealing.
Step 5
Pour the Naju-style clear gomtang into the pot. (If the gomtang already contains meat, your yukgaejang will be even richer!) Bring the soup to a rolling boil over high heat. Skim off any foam that rises to the surface for a clearer broth. Once boiling vigorously for about 5 minutes, reduce the heat to medium. Let it simmer gently to allow the rich flavors of the meat to infuse into the broth.
Step 6
Continue simmering over medium heat for about 10 minutes. Once no more foam appears, reduce the heat to low and let it simmer gently for another 15 minutes. During this time, the soup will deepen in color, developing its characteristic rich, red hue. Taste the soup and add salt if needed to adjust the seasoning. The longer it simmers, the more intense and complex the flavor becomes.
Step 7
Finally, your delicious scallion yukgaejang is ready! The broth, rich with the essence of the beef, will have a deep, opaque red color. The combination of gomtang and brisket creates an incredibly satisfying depth of flavor. Enjoy this hearty and spicy Daegu-style scallion yukgaejang that is sure to awaken your appetite!
