Spicy and Rich Beef Yukgaejang (Spicy Korean Beef and Vegetable Soup)
Perfect for Chilly Weather! How to Make Deliciously Spicy Beef Yukgaejang | Yukgaejang Recipe | Kim Jin-ok’s Culinary Delights
Hello everyone, it’s Kim Jin-ok! Today, I’m sharing a recipe for a wonderfully spicy and hearty Beef Yukgaejang that’s perfect for this time of year. Traditionally, Yukgaejang is made by boiling beef brisket or shank until tender, shredding it by hand, seasoning it, and then simmering it in the beef broth. However, today, we’re taking a shortcut using pre-sliced beef for stew. To achieve a rich and deep broth flavor, we’ll be using a combination of anchovy-kelp broth and store-bought beef bone broth. Adding beef bone broth truly elevates the soup’s richness. You can easily find beef bone broth at most supermarkets, online, or at butcher shops, so even if you find it difficult to make your own, you can still enjoy a delicious Yukgaejang.
Ingredients (Serves 5-6)- 700g beef for stew (pre-sliced)
- 1600ml anchovy and kelp broth
- 700ml beef bone broth (store-bought)
- 1/2 Korean radish (mu)
- 3 stalks green onions (daepa)
- 300g cooked bracken fern (gosari)
- 300g bean sprouts (sukju)
- 200g oyster mushrooms (neutari beoseot)
- 3 Tbsp minced garlic
- 2 Tbsp mirin (rice wine)
- 2 Tbsp sesame oil
- 3 Tbsp fish sauce (myeolchi aekjeot)
- 5 Tbsp soy sauce for soup (guk-ganjang)
- A pinch of black pepper
- 7 Tbsp red pepper flakes (gochugaru)
- 4 Tbsp red pepper oil (gochugirum)
- 1/3 Tbsp salt
Cooking Instructions
Step 1
1. Prepare the vegetables: Gently tear the oyster mushrooms into bite-sized pieces. If the mushroom stems are thick, shred them thinly so they absorb the seasoning better. Rinse the bean sprouts and drain them. Slice the Korean radish into thick, half-moon shapes. (Tip: For a sweeter flavor, use the white part of the radish.) Slice the green onions thickly. (Tip: In winter, the white parts of green onions are especially sweet, so focus on using those.) Briefly blanch the cooked bracken fern in boiling water, then rinse it under cold water and cut it into manageable pieces.
Step 2
2. In a pot, place the drained beef slices on paper towels to remove any excess liquid. Add minced garlic (3 Tbsp), mirin (2 Tbsp), sesame oil (2 Tbsp), fish sauce (3 Tbsp), soy sauce for soup (5 Tbsp), a pinch of black pepper, red pepper flakes (7 Tbsp), and red pepper oil (4 Tbsp). Mix everything thoroughly with your hands, gently massaging the seasoning into the beef, and let it marinate.
Step 3
3. Add the sliced radish to the marinated beef and stir-fry over medium heat for about 1 minute until lightly fragrant. Pour in the anchovy-kelp broth (1600ml) and the beef bone broth (700ml). Cover the pot and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 20-25 minutes until the beef is tender.
4. After simmering for 20-25 minutes, add the prepared bracken fern, bean sprouts, green onions, and oyster mushrooms. Turn the heat back up to high and cover the pot again. Once the soup returns to a boil, simmer for another 5-6 minutes. Season with salt (1/3 Tbsp) to taste. (Seasoning Tip: If it’s too salty, add a little water. If it’s not salty enough, add more soy sauce for soup or salt. For extra spice, you can add more red pepper oil or some chopped Cheongyang chili peppers.)
