Spicy and Hearty Yukgaejang Recipe
How to Make Yukgaejang: A Rich and Spicy Korean Beef Soup, Perfect for Yukgaejang Kalguksu Too!
Yukgaejang, with its fiery, deep broth, is incredibly satisfying whether you’re enjoying it with rice or with chewy kalguksu noodles. On a chilly day, a steaming bowl of yukgaejang will warm you from the inside out. This recipe uses fresh brisket from an online butcher for a truly rich flavor. Let’s dive into the secrets for a delicious broth and plenty of hearty ingredients!
Main Ingredients- 200g Fernbrake (Gosari)
- 200g Oyster Mushrooms (Neutaribuseot)
- 200g Mung Bean Sprouts (Sukju)
For the Broth- 400g Beef Brisket (Yangji)
- 1 handful Dried Shiitake Mushrooms
- 2 sheets Dried Kelp (Dasima)
- 1 handful Onion Scraps (or other vegetable trimmings)
- Appropriate amount of Leek Roots
- Appropriate amount of Dried Radish Peelings
- 4 liters Water
Seasoning- 3 Tbsp Gochugaru (Korean Chili Flakes)
- 4 Tbsp Sesame Oil
- 3 Tbsp Minced Garlic
- 1 Tbsp Rice Wine (or 1 tsp minced ginger)
- 4 Tbsp Soup Soy Sauce (Guk-ganjang)
- 1/2 tsp Black Pepper
Accompaniments- Glass Noodles (Dangmyeon)
- Kalguksu Noodles
- Egg (optional)
Final Seasoning Adjustment- Soup Soy Sauce (Guk-ganjang)
- Salt
- 400g Beef Brisket (Yangji)
- 1 handful Dried Shiitake Mushrooms
- 2 sheets Dried Kelp (Dasima)
- 1 handful Onion Scraps (or other vegetable trimmings)
- Appropriate amount of Leek Roots
- Appropriate amount of Dried Radish Peelings
- 4 liters Water
Seasoning- 3 Tbsp Gochugaru (Korean Chili Flakes)
- 4 Tbsp Sesame Oil
- 3 Tbsp Minced Garlic
- 1 Tbsp Rice Wine (or 1 tsp minced ginger)
- 4 Tbsp Soup Soy Sauce (Guk-ganjang)
- 1/2 tsp Black Pepper
Accompaniments- Glass Noodles (Dangmyeon)
- Kalguksu Noodles
- Egg (optional)
Final Seasoning Adjustment- Soup Soy Sauce (Guk-ganjang)
- Salt
- Glass Noodles (Dangmyeon)
- Kalguksu Noodles
- Egg (optional)
Final Seasoning Adjustment- Soup Soy Sauce (Guk-ganjang)
- Salt
Cooking Instructions
Step 1
First, soak the 400g of beef brisket purchased from the online butcher in cold water to remove any blood. Changing the water occasionally will help remove blood more quickly and thoroughly. Let it soak for about 30 minutes.
Step 2
To achieve a deep flavor, it’s best to start the broth with cold water rather than boiling water. Add 4 liters of water to a pot, then add the blood-removed beef brisket (in one piece), a handful of vegetable trimmings (like onion peels, leek roots, dried radish peels), a handful of dried shiitake mushrooms, and 2 sheets of dried kelp.
Step 3
Once the broth comes to a rolling boil, remove the kelp. Skim off any foam that rises to the surface to keep the broth clear and clean-tasting.
Step 4
The dried shiitake mushrooms used for the broth should be set aside separately to be seasoned and added to the yukgaejang later. Boil the beef brisket for at least 40 minutes until tender. You can check for doneness by piercing the meat with a chopstick. A rich, savory smell of cooked meat will fill the air when it’s ready – trust your nose! Once cooked, remove the beef and shred it into bite-sized pieces.
Step 5
The broth has turned out beautifully with minimal oil. Now, let’s prepare the hearty vegetables for the yukgaejang. If you have fiddlehead ferns (torantdae), you can add them, but they are omitted here. Prepare plenty of green onions, fernbrake, and mushrooms. Also, have a generous amount of mung bean sprouts ready for a refreshing finish. Yukgaejang is best with an abundance of ingredients!
Step 6
Slice about 4 green onions lengthwise. Tear the oyster mushrooms along their natural grain into bite-sized pieces.
Step 7
In boiling water with a pinch of salt, briefly blanch the sliced green onions. Then, using the same water, quickly blanch the oyster mushrooms. Don’t overcook them – just a quick blanch is enough. Squeeze out any excess water once done.
Step 8
Cut the fernbrake into appropriate lengths.
Step 9
Shred the beef brisket, which was boiled for the broth, along the grain into bite-sized pieces.
Step 10
Now, let’s make the seasoning paste for the yukgaejang. Making your own chili oil (gochugaru mixed with sesame oil) will add a deeper flavor. Combine 3 tablespoons of gochugaru with 4 tablespoons of sesame oil. Press down firmly with a spoon as you mix them together; this will quickly create a fragrant chili oil. While store-bought chili oil is convenient, homemade offers a superior aroma and taste.
Step 11
Add 3 tablespoons of minced garlic, 1 tablespoon of rice wine (or 1 tsp minced ginger), 4 tablespoons of soup soy sauce, and 1/2 teaspoon of black pepper to create a generous amount of seasoning paste.
Step 12
In a large bowl, combine the shredded beef brisket, cut fernbrake, blanched green onions and oyster mushrooms, and the dried shiitake mushrooms reserved from the broth. Do not add the mung bean sprouts yet.
Step 13
Add the prepared seasoning paste to the bowl and mix thoroughly, ensuring all ingredients are well coated. Scrape any remaining seasoning from the bowl using the vegetables or the spoon. While you can use gloves, mixing with the spoon used for the seasoning helps the flavors meld perfectly into the ingredients.
Step 14
Add all the seasoned ingredients from the bowl into the broth (after removing the aromatics like onion peels). The mung bean sprouts are still waiting to join.
Step 15
Bring the soup to a rolling boil over high heat. Once boiling, adjust the seasoning with soup soy sauce and salt. It’s advisable to season it slightly stronger at this stage, as the mung bean sprouts will dilute the flavor a bit when added.
Step 16
Mung bean sprouts are best added last. Overcooking them can make them unappealingly limp. Similar to how they’re served in pho, just cook them briefly in the hot soup until they wilt slightly. Your delicious yukgaejang is now complete!
Step 17
Meanwhile, kalguksu noodles were being cooked. The beauty of homemade yukgaejang is its versatility – enjoy it as a hearty soup with rice or add kalguksu noodles for a more substantial meal.
Step 18
No yukgaejang is complete without glass noodles! Soak the glass noodles beforehand, then boil them briefly and set them aside separately. Adding the glass noodles directly to the large pot of yukgaejang will cause them to become mushy. It’s best to add the glass noodles and kalguksu noodles to individual serving bowls when you’re ready to eat.
