Spicy and Refreshing Scallion Yukgaejang
How to Make Yukgaejang at Home: Spicy and Rich Broth with Scallions
One of my mother’s specialties is Yukgaejang! Instead of simmering beef bone soup for days when she was away, she would make Yukgaejang, a dish I never tired of eating. This Yukgaejang is prepared as a refreshing and hearty summer dish with a wonderfully spicy and invigorating broth. Simmering the broth for a long time resulted in a deep, rich flavor. Prepare a generous pot of this delicious soup to help you stay healthy and strong this summer!
Main Ingredients
- 500g Beef Brisket (for broth)
- 3-4 Shiitake Mushrooms
- 200g Fernbrake (Fiddleheads, cooked)
- 200g Taro Stems (cooked)
- 320g Bean Sprouts (1 bag)
- 4 Scallions
Seasoning Ingredients
- 6 Tbsp Gochugaru (Korean chili flakes)
- 5 Tbsp Soy Sauce (for soup)
- 2 Tbsp Fish Sauce (anchovy)
- 2 Tbsp Tuna Extract
- 3 Tbsp Minced Garlic
- 2 Tbsp Sesame Oil
- 0.7 Tbsp Salt (or to taste)
- Pinch of Black Pepper
Broth Ingredients
- 1 Scallion (cut large)
- 1 Onion (can use with peel)
- 8 cloves Garlic
- 14 Peppercorns
- 1 Soju Cup (100ml) Soju
- 2.5L Water
- 6 Tbsp Gochugaru (Korean chili flakes)
- 5 Tbsp Soy Sauce (for soup)
- 2 Tbsp Fish Sauce (anchovy)
- 2 Tbsp Tuna Extract
- 3 Tbsp Minced Garlic
- 2 Tbsp Sesame Oil
- 0.7 Tbsp Salt (or to taste)
- Pinch of Black Pepper
Broth Ingredients
- 1 Scallion (cut large)
- 1 Onion (can use with peel)
- 8 cloves Garlic
- 14 Peppercorns
- 1 Soju Cup (100ml) Soju
- 2.5L Water
Cooking Instructions
Step 1
First, prepare the beef brisket, which is the core of Yukgaejang. Soak the beef in cold water for about 30 minutes to remove any blood. Removing the blood thoroughly will result in a cleaner broth.
Step 2
In a large pot, add the drained beef brisket, 2.5L of water, and all the broth ingredients (1 scallion, 1 onion, 8 garlic cloves, 14 peppercorns, 1 soju cup of soju). Bring to a boil over high heat.
Step 3
Simmer vigorously for about 1 hour to extract a rich beef broth. Skim off any foam that rises to the surface during boiling. After 1 hour, remove the cooked beef and set aside. Strain the clear broth through a sieve.
Step 4
Using pre-cooked and packaged fernbrake and taro stems makes preparation easier. Rinse them thoroughly under running water. If using fresh ingredients, cook them until tender, squeeze out excess water, and then use.
Step 5
Wash the fresh scallions, pat them dry, then cut them in half lengthwise and then into 4-5cm pieces. These are essential for the refreshing taste of the Yukgaejang.
Step 6
Blanch the bag of bean sprouts (320g) in boiling water for just 30 seconds to 1 minute. Rinse them in cold water and drain. Be careful not to overcook, or they will become mushy.
Step 7
Once the beef brisket used for the broth has cooled slightly, shred it along the grain or slice it thinly into bite-sized pieces. If you handle it while too hot, it will fall apart, so let it cool before shredding.
Step 8
In a bowl, combine the shredded beef with all the seasoning ingredients for Yukgaejang (6 Tbsp Gochugaru, 5 Tbsp Soy Sauce, 2 Tbsp Fish Sauce, 2 Tbsp Tuna Extract, 3 Tbsp Minced Garlic, 2 Tbsp Sesame Oil, 0.7 Tbsp Salt). Mix well by hand. Marinating the beef this way before stir-frying will create a deep, appetizing color without needing to separately make chili oil.
Step 9
Heat a pan or pot over medium heat. Add the marinated beef and stir-fry until lightly browned and fragrant, being careful not to burn it. Stir-frying the beef with the seasonings enhances its savory flavor.
Step 10
Once the beef is sufficiently stir-fried, pour in the hot beef broth that was prepared earlier. Bring to a boil over high heat.
Step 11
When the broth starts boiling, add the large pieces of scallion and the shiitake mushrooms first. Reduce the heat to medium-low and let it simmer gently. This allows the scallions to soften and their sweetness to infuse into the broth. This step is crucial for developing the deep, refreshing, and sweet flavor profile of the Yukgaejang.
Step 12
After the scallions have softened, add the prepared cooked fernbrake, taro stems, and blanched bean sprouts. Let it simmer together until all the ingredients are well combined and the flavors meld.
Step 13
Finally, taste the soup and adjust the seasoning. Add salt (0.7 Tbsp) if needed. You can also adjust the amount of soy sauce or salt according to your preference. A sprinkle of black pepper at the end completes the spicy and rich flavor of the Yukgaejang.
Step 14
Ladle the hot, hearty Yukgaejang into bowls. Your delicious and satisfying Scallion Yukgaejang is complete! Enjoy this fulfilling meal, perfect for having with rice.
