Hearty and Spicy Gyeongsang-style Beef Soup (Yukgaejang-inspired)
A Simple Way to Enjoy the Rich Flavors of Yukgaejang: How to Make a Spicy Gyeongsang-style Beef Soup with Fernbrake and Mushrooms
I accidentally soaked more dried fernbrake (gosari) than intended while preparing it. The process of rehydrating and boiling dried fernbrake can be a bit cumbersome, requiring soaking in water, then boiling, and then letting it soak further in the boiled water. Since I had a generous amount of prepared fernbrake, I decided to freeze some of it to add to my hearty beef soup. Adding fernbrake and mushrooms to a Gyeongsang-style beef soup gives it a flavor very similar to Yukgaejang, a spicy beef soup. This recipe offers a simpler way to achieve that delicious Yukgaejang-like taste in a Gyeongsang-style beef soup.
Main Ingredients- 1 pack (approx. 200g) King Oyster Mushrooms (or similar variety)
- 1 bag (approx. 400g) Soybean Sprouts
- 1 handful Boiled Fernbrake (Gosari)
- 1 Tbsp Cooking Oil
- 1 Tbsp Sesame Oil
- 1 Tbsp Minced Garlic
- 1 stalk Green Onion
- 2.5 Tbsp Gochugaru (Korean chili flakes)
- 200g Beef for Soup (e.g., brisket or chuck)
- 4 Tbsp Gukganjang (Korean soup soy sauce)
- 10 cups Water (approx. 2,000ml)
- 1 tsp Salt
- A pinch of Black Pepper
Cooking Instructions
Step 1
First, prepare the king oyster mushrooms by trimming the hard base and separating them into strands. Rinse the soybean sprouts thoroughly and drain. Have your handful of boiled fernbrake ready.
Step 2
Heat a pot over medium heat and add 1 tablespoon of cooking oil and 1 tablespoon of sesame oil. Add 1 tablespoon of minced garlic and the white parts of 1 green onion, sliced thinly. Sauté until fragrant. Sautéing the aromatics first deepens their flavor in the soup.
Step 3
Add 2.5 tablespoons of gochugaru to the pot with the sautéed garlic and green onion. Stir-fry quickly over low heat to prevent burning, allowing the chili flakes to bloom and release their color. This step enhances the soup’s rich, appetizing color.
Step 4
Lightly rinse the 200g of beef for soup under running water to remove excess blood. Add the beef to the pot and stir-fry until it’s about half-cooked, meaning the exterior has changed color.
Step 5
Once the beef is partially cooked, add 4 tablespoons of gukganjang (Korean soup soy sauce) and continue to stir-fry. The soup soy sauce will coat the beef, adding a savory depth of flavor.
Step 6
Now, pour in 10 cups (approximately 2,000ml) of water. Using a generous amount of water is key to developing a rich broth.
Step 7
Bring the soup to a rolling boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer gently, allowing the flavors from all the ingredients to meld into the broth.
Step 8
Add the prepared soybean sprouts, fernbrake, and king oyster mushrooms to the pot. This soup becomes quite generous in volume with all the added ingredients. We often reheat and eat this soup over several meals, so I omitted radishes this time as they can become mushy upon reheating. Feel free to add radish if you prefer.
Step 9
Gently stir the ingredients to distribute them evenly in the broth. Continue to simmer until the vegetables are tender and the flavors have combined.
Step 10
After seasoning with soup soy sauce, adjust the final taste with 1 teaspoon of salt and a pinch of black pepper. It’s important to let it simmer until the vegetables are soft and the flavors are well-infused. Taste and add more salt if needed.
Step 11
Finally, slice the green parts of the remaining green onion diagonally and add them to the soup. Simmer briefly for another moment. This hearty Gyeongsang-style beef soup, with its rich flavor reminiscent of Yukgaejang, gets even better as it simmers!
