Spicy Beef and Vegetable Soup (Yuk Gae Jang)
A Hearty and Flavorful Korean Beef Soup
Feeling a bit under the weather? This hearty and spicy Korean beef soup, Yuk Gae Jang, is perfect for warming you up and boosting your spirits. Packed with tender beef, assorted vegetables, and a rich, spicy broth, it’s a delicious and satisfying meal that’s perfect with a bowl of rice. Follow these detailed steps for a homemade version that rivals any restaurant!
Main Ingredients for Yuk Gae Jang
- Beef brisket or shank 400g
- Beef bone broth 500g (store-bought or homemade)
- Oyster mushrooms 150g
- Boiled bracken fern (Toran-dae) 120g (or dried bracken fern)
- Boiled gosari (fernbrake) 200g (or dried gosari)
- 1 large leek (mostly white parts)
Beef Seasoning
- Pinch of black pepper
- Pinch of salt
Spicy Seasoning Mix
- 4 Tbsp hot red chili flakes (Gochugaru)
- 2 Tbsp minced garlic
- 2 Tbsp anchovy fish sauce
- 1 Tbsp soy sauce or salt (to taste)
- 1 Tbsp cooking wine (Mirin)
- 1.5 Tbsp chili oil
- Pinch of black pepper
- Pinch of salt
Spicy Seasoning Mix
- 4 Tbsp hot red chili flakes (Gochugaru)
- 2 Tbsp minced garlic
- 2 Tbsp anchovy fish sauce
- 1 Tbsp soy sauce or salt (to taste)
- 1 Tbsp cooking wine (Mirin)
- 1.5 Tbsp chili oil
Cooking Instructions
Step 1
First, soak the beef (brisket or shank) in cold water for about 2 hours to remove any blood. In a pot, add the drained beef and enough water to cover it generously. For added flavor and to reduce any gamey taste, add a few cloves of garlic, some chopped scallion roots, and a slice of ginger (optional). Bring to a boil over high heat, skimming off any scum that rises to the surface. Reduce the heat to medium-low, cover, and simmer for at least 1 hour, or until the beef is very tender. Using a pressure cooker can significantly reduce the cooking time.
Step 2
Cut the gosari (fernbrake) into bite-sized pieces, about 5-7 cm long. If you are using dried gosari, soak it overnight in water until softened, then boil it in water until tender. Rinse under cold water and squeeze out excess moisture before using.
Step 3
To make the bracken fern (Toran-dae) easier to eat, cut it into approximately 3-4 cm lengths. If using dried bracken fern, rehydrate and boil it similarly to the gosari. Once prepared, rinse the bracken fern under running water to ensure it’s clean.
Step 4
Slice the leek into about 3 cm lengths, focusing on the white parts. If the white parts are particularly thick, slice them in half lengthwise. This helps the leek cook evenly and absorb the flavors.
Step 5
Prepare the oyster mushrooms by trimming any tough ends. Gently pull the mushrooms apart into thin strips by hand. This method ensures they absorb the broth’s flavors beautifully.
Step 6
In a bowl, combine the prepared gosari and bracken fern. Add the seasoning ingredients for the spicy broth: gochugaru (red chili flakes), chili oil, minced garlic, anchovy fish sauce, and mirin. Mix everything thoroughly with your hands, ensuring the vegetables are well-coated in the seasoning.
Step 7
Remove the tender cooked beef from the pot. Once it’s cool enough to handle, shred it into long strands or slice it into bite-sized pieces. Lightly season the shredded or sliced beef with a pinch of salt and pepper.
Step 8
Strain the beef broth through a sieve to get a clear liquid. Combine this broth with the beef bone broth. Pour the mixed broth into a pot, add the seasoned vegetables (gosari and bracken fern), and bring to a rolling boil. Once boiling, add the prepared oyster mushrooms and the seasoned beef, and continue to simmer for a few more minutes.
Step 9
Finally, add the sliced leeks to the pot and simmer for another minute or two until they are tender but still vibrant. Your delicious and spicy Yuk Gae Jang is ready! Taste and adjust the seasoning with salt or soy sauce if needed. Serve hot and enjoy this comforting Korean classic!
