Spicy and Rich Beef Yukgaejang: The Golden Recipe
Spicy and Rich Beef Yukgaejang: The Golden Recipe
Korea’s Soul Food: A Hearty and Spicy Beef Yukgaejang Meal!
Yukgaejang, one of Korea’s representative home-style dishes and a nutritious tonic, is perfect for warming up on a cold winter day and is also known for its hangover-curing properties. This hearty soup, made with beef or chicken, various vegetables, and plenty of gochugaru (Korean chili flakes), is a classic comfort food that will make you crave rice. Here’s the ultimate golden recipe to make a deep and rich Yukgaejang just like a professional chef, right in your own kitchen. Feel free to add your favorite ingredients for an even more abundant meal!
Main Ingredients- 300g beef brisket or shank
- 200g gosari (bracken fern, boiled)
- 250g soybean sprouts
- 200g oyster mushrooms
- 2 cheongyang peppers
- 2 large scallions (green onions)
- 500g store-bought beef bone broth
- 4 Tbsp chili oil
- 500ml water
Vegetable Seasoning (for Soybean Sprouts, Gosari, Oyster Mushrooms)- 1 Tbsp fish sauce
- 1 Tbsp salt
- 1 Tbsp minced garlic
- 2 Tbsp fine gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
Boiled Beef Seasoning- 1 Tbsp soy sauce
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
Scallion Seasoning- 1 Tbsp fine gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
Soup Broth Seasoning- 2 Tbsp minced garlic
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 2 Tbsp fish sauce
- 1 Tbsp fish sauce
- 1 Tbsp salt
- 1 Tbsp minced garlic
- 2 Tbsp fine gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
Boiled Beef Seasoning- 1 Tbsp soy sauce
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
Scallion Seasoning- 1 Tbsp fine gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
Soup Broth Seasoning- 2 Tbsp minced garlic
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 2 Tbsp fish sauce
- 1 Tbsp fine gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
Soup Broth Seasoning- 2 Tbsp minced garlic
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 2 Tbsp fish sauce
Cooking Instructions
Step 1
Feel free to add your favorite vegetables to the Yukgaejang. Adding ingredients like taro stems or shiitake mushrooms can enhance the depth of flavor. Prepare the vegetables with the same basic seasoning mixture. (If you are using additional ingredients, it’s best to prepare all ingredients together.)
Step 2
Bring a pot of water to a boil. Add the cut beef brisket or shank along with 50ml of soju (Korean rice wine) and boil for a moment to skim off any impurities. Discard this water, add fresh water, and continue to simmer the beef for about 1 hour, replenishing the water as needed until the meat is tender. Once the beef is cooked through, remove it from the pot and let it cool.
Step 3
Once cooled, shred the cooked beef finely along the grain. In a bowl, combine the shredded beef with 1 Tbsp soy sauce, 1/2 Tbsp minced garlic, and 1 Tbsp sesame oil. Mix well to marinate. This step is key to adding rich umami to the Yukgaejang.
Step 4
Blanch the soybean sprouts in boiling water for just 1-2 minutes, until they are slightly wilted but still have a slight crunch. Be careful not to overcook them, as they can become mushy. Blanch the oyster mushrooms for about 1 minute. Immediately rinse both under cold water and squeeze out any excess moisture.
Step 5
Cut the large scallions into 5cm lengths. If the stalks are thick, you can lightly pound them with the back of a knife or cut them into thick julienne strips for a pleasant texture. Place the blanched soybean sprouts, oyster mushrooms, and thoroughly washed and drained gosari together in a bowl.
Step 6
In a large bowl, combine the soybean sprouts, gosari, and oyster mushrooms. Add the vegetable seasoning ingredients (1 Tbsp fish sauce, 1 Tbsp salt, 1 Tbsp minced garlic, 2 Tbsp fine gochugaru) and gently mix to coat everything evenly. Finally, add 1 Tbsp sesame oil for gloss and a nutty aroma, and toss to combine.
Step 7
In a large pot, combine 500ml of store-bought beef bone broth and 500ml of water, and bring to a boil. Once the broth is simmering, add all the pre-seasoned vegetables (soybean sprouts, gosari, oyster mushrooms) to the pot.
Step 8
Add 4 Tbsp of chili oil to the simmering broth to give it a spicy kick and enhance its flavor. (Tip: If you have any leftover broth from boiling the beef, you can add about 500ml of it here. The total liquid volume will be approximately 1.5L, combining the beef broth, bone broth, and water.)
Step 9
Once the soup comes to a rolling boil, season with 1 Tbsp soup soy sauce and 2 Tbsp fish sauce. Taste and adjust the seasoning with salt or more fish sauce if needed. Then, add the marinated shredded beef and simmer for a little longer.
Step 10
In a separate small bowl, combine the sliced scallions with 1 Tbsp fine gochugaru and 1 Tbsp sesame oil. Toss them lightly. This step infuses the scallions with delicious flavor, making the Yukgaejang even more delightful.
Step 11
Add the seasoned scallions to the boiling Yukgaejang and continue to cook for about 5 more minutes. This allows the sweetness and aroma of the scallions to fully meld into the soup.
Step 12
Finally, add 2 Tbsp of minced garlic and simmer for another brief moment. Adding garlic towards the end preserves its pungent aroma, elevating the overall flavor profile of the Yukgaejang.
Step 13
Taste the soup one last time and adjust the seasoning with salt if necessary. Your delicious, spicy, and rich Beef Yukgaejang is now complete!
Step 14
Doesn’t the vibrant red soup look appetizing? Thanks to the fish sauce seasoning, you’ll experience a deep and rich umami flavor without needing any artificial MSG. Enjoy a satisfying and delicious meal with a bowl of rice.
