Ryu Soo-young’s Beef Yukgaejang
[TV Recipe] Chef Ryu Soo-young’s Secret! Easy and Delicious Beef Yukgaejang Recipe
Hello everyone! Yukgaejang might seem like a dish that requires a lot of effort, but with Chef Ryu Soo-young’s recipe from ‘Pyeonstorang’, even beginners can easily follow along! Introducing Ryu Soo-young’s Beef Yukgaejang recipe, which delivers a deep and rich broth without complicated steps. Enjoy a magnificent Yukgaejang at home with the harmony of generous meat and vegetables, and its refreshing, spicy broth.
Main Ingredients- 200g beef brisket
- 2 pinches salt
- 1/2 Tbsp flour
- 250g radish
- 1 stalk green onion
- 100g oyster mushrooms
- 150g bean sprouts
Seasoning & Broth- 2.5 Tbsp gochugaru (Korean chili flakes)
- 2.5 Tbsp soup soy sauce
- 2 Tbsp fish sauce (tuna extract type)
- 1 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp minced garlic
- 1/3 Tbsp salt (adjust to taste)
- 1 swirl cooking oil (about 2 Tbsp)
- 1 Tbsp sesame oil
- 1 liter water
- 2.5 Tbsp gochugaru (Korean chili flakes)
- 2.5 Tbsp soup soy sauce
- 2 Tbsp fish sauce (tuna extract type)
- 1 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp minced garlic
- 1/3 Tbsp salt (adjust to taste)
- 1 swirl cooking oil (about 2 Tbsp)
- 1 Tbsp sesame oil
- 1 liter water
Cooking Instructions
Step 1
1. Marinate the beef: First, in a bowl, combine 200g of beef brisket with 2 pinches of salt and 1/2 Tbsp of flour. Mix well by massaging. Chef Ryu Soo-young’s tip! Using flour helps tenderize the meat and makes the broth richer and deeper. Isn’t that interesting?
Step 2
2. Prepare the vegetables: Slice the radish into thin, half-moon shapes (about 0.5cm thick). Cut the green onion into 4-5cm lengths, including the white parts. Slitting the green onions in half lengthwise will help them absorb more flavor.
Step 3
3. Prepare mushrooms and bean sprouts: Remove the tough ends from the oyster mushrooms and shred them finely by hand. Rinse the bean sprouts and drain them well.
Step 4
4. Sauté the beef: Heat a swirl of cooking oil (about 2 Tbsp) and 1 Tbsp of sesame oil in a pot over medium heat. Add the marinated beef and sauté until the surface is lightly browned.
Step 5
5. Sauté with vegetables: Once the beef is partially cooked, add the sliced radish and green onions. Sauté for about 3 minutes until the vegetables soften slightly and release their sweetness.
Step 6
6. Add and sauté seasonings: Now, add 2.5 Tbsp of gochugaru, 2.5 Tbsp of soup soy sauce, 2 Tbsp of fish sauce, and 1/3 Tbsp of salt to the sautéed ingredients. Stir-fry well to prevent burning. It’s important to cook the seasonings thoroughly.
Step 7
7. Start boiling: Stir-fry until the chili oil becomes fragrant. Pour in 1 liter of water and add 1 Tbsp of minced garlic. Bring to a boil over high heat. Once the soup starts boiling, dissolve 1 Tbsp of doenjang into the broth. Adding doenjang significantly enhances the umami flavor!
Step 8
8. Add mushrooms and simmer: After mixing the doenjang well, add the prepared oyster mushrooms. Cover the pot and reduce the heat to medium. Simmer for about 20 minutes, allowing the flavors to meld together.
Step 9
9. Add bean sprouts and finish: After simmering for about 20 minutes, add the bean sprouts, the final ingredient. Reduce the heat to low and simmer for another 15 minutes. The bean sprouts add a refreshing taste. Finally, taste and adjust the seasoning with salt if needed to complete your delicious Ryu Soo-young’s Beef Yukgaejang!
