Spicy and Rich Korean Beef Yukgaejang Recipe
Beat the Summer Heat! Enjoy a Flavorful Bowl of Beef Yukgaejang
This summer is incredibly hot, leaving us all feeling drained. How about escaping the heat with a hearty bowl of spicy Yukgaejang as a restorative dish? This recipe will guide you through creating a deeply flavorful and comforting stew that’s perfect for boosting your energy.
Main Ingredients
- 300g beef brisket (or similar cut)
- 3 large scallions (white parts mainly)
- 200g cooked bracken fern (gosari)
- 200g cooked taro stems (torandae)
- 200g fresh soybean sprouts
- 2 liters water
- 3 concentrated broth cubes (or anchovy-kelp broth)
Seasoning for Bracken and Taro Stems
- 3 Tbsp gochugaru (Korean chili flakes, fine)
- 1 Tbsp minced garlic
- 3 Tbsp soup soy sauce (guk-ganjang)
- 3 Tbsp fish sauce
- 2 Tbsp sesame oil
- Pinch of black pepper
Seasoning for Beef
- 1 Tbsp gochugaru (Korean chili flakes, fine)
- 1 Tbsp fish sauce
- 1 Tbsp minced garlic
- 3 Tbsp gochugaru (Korean chili flakes, fine)
- 1 Tbsp minced garlic
- 3 Tbsp soup soy sauce (guk-ganjang)
- 3 Tbsp fish sauce
- 2 Tbsp sesame oil
- Pinch of black pepper
Seasoning for Beef
- 1 Tbsp gochugaru (Korean chili flakes, fine)
- 1 Tbsp fish sauce
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, soak the beef (brisket) in cold water for about 30 minutes to remove excess blood. Soaking thoroughly will result in a cleaner, more flavorful stew without any gamey smell.
Step 2
After draining the beef, cut it into 3-4 pieces, slightly larger than bite-sized. Cutting them to a suitable size will prevent them from falling apart too much during cooking.
Step 3
Cut the scallions into large pieces, about 4-5 cm long. If the white parts are thick, split them in half lengthwise. This helps them absorb seasoning better and become tender when cooked.
Step 4
In a pot, add 2 liters of water and the soaked beef. Bring to a boil over high heat and simmer for about 30 minutes until the beef is tender. Cooking until the beef is thoroughly tender is key.
Step 5
While the beef is simmering, skim off any foam that rises to the surface. This step ensures a clear and clean broth.
Step 6
Once the beef is tender, remove it from the pot and let it cool slightly. Then, shred or thinly slice it along the grain and place it in a bowl. Shredding allows the seasoning to penetrate better.
Step 7
Add the seasoning ingredients for the beef: 1 Tbsp gochugaru, 1 Tbsp fish sauce, and 1 Tbsp minced garlic to the shredded beef. Gently mix with your hands (jomul-jomul) to marinate. Let it sit for at least 10 minutes for the flavors to meld.
Step 8
Rinse the pre-cooked bracken fern and taro stems a few times under cold water to remove any impurities. Squeeze out excess water, then cut them into 3-4 cm lengths.
Step 9
In a separate bowl, combine the cut bracken fern and taro stems. Add the seasoning ingredients: 3 Tbsp gochugaru, 1 Tbsp minced garlic, 3 Tbsp soup soy sauce, 3 Tbsp fish sauce, 2 Tbsp sesame oil, and a pinch of black pepper.
Step 10
Mix the vegetables and seasonings thoroughly with your hands until well combined. Ensuring the seasoning coats everything evenly is important for flavor.
Step 11
Return the marinated beef to the pot with the beef broth. This step enriches the broth with the deep flavor of the beef.
Step 12
Next, add the seasoned bracken fern and taro stems to the pot and bring to a simmer. The vegetables will release their flavors, enhancing the overall taste of the stew.
Step 13
Add the large pieces of scallions to the pot. The refreshing taste of the scallions adds to the spicy kick of the Yukgaejang.
Step 14
Add the fresh soybean sprouts, which have been washed thoroughly. They will add a crisp texture and a refreshing coolness to the broth.
Step 15
Add 3 concentrated broth cubes to deepen the flavor of the soup, and stir to combine all ingredients. If you don’t have broth cubes, you can substitute with anchovy-kelp broth.
Step 16
Once the soup comes to a rolling boil, reduce the heat to medium. Continuously boiling on high heat can cause the broth to reduce too much and the ingredients to become mushy. Simmering on medium heat allows the flavors to meld gently.
Step 17
Taste the soup during cooking and adjust the seasoning with salt if needed. You can also use more soup soy sauce or salted shrimp (saeu-jeot) for added depth of flavor.
Step 18
Continue to simmer for about 10 more minutes on medium heat, allowing all the flavors to fully infuse. Your delicious Yukgaejang is now ready to be enjoyed piping hot with a bowl of rice!
