Hearty Beef Yukgaejang: A Rich and Spicy Soup to Warm You Up!
Hearty Beef Yukgaejang Recipe (with Plenty of Scallions, a Satisfying Beef Dish)
As the weather grows colder, our daily meals often turn to comforting soups. Today, we’re making Yukgaejang using the delicious beef for bulgogi we received and some fernbrake I had on hand, without needing many other ingredients. This recipe delivers a deep, rich flavor that’s incredibly satisfying and perfect for a hearty meal. The generous amount of scallions, tender beef, and chewy fernbrake come together to create a truly appetite-whetting soup.
Main Ingredients for Yukgaejang
- Beef (for Bulgogi) 350g – For a wonderfully tender texture.
- Fernbrake (Gosari) 250g – Pre-trimmed and ready to use for convenience.
- Shiitake Mushrooms 2 – To add a fragrant depth.
- Scallions 3 large stalks – Use generously for a refreshing and sweet flavor.
- Eggs 2 – For a delicate egg garnish or to add silky texture to the soup.
Spicy Yukgaejang Seasoning
- Water 1.2L – Prepare a generous amount of broth.
- Soup Soy Sauce 4 Tbsp – The fundamental seasoning for umami.
- Gochugaru (Korean Chili Flakes) 3 Tbsp – The key to the spicy flavor; adjust to your preference.
- Minced Garlic 2 Tbsp – Adds a pungent aroma and deep flavor.
- Sesame Oil 3 Tbsp – For a nutty richness.
- Minced Ginger 0.5 tsp – Eliminates any gamey smell and enhances flavor.
- Cooking Oil 1 Tbsp – Used for stir-frying scallions and beef.
- Salt 1 tsp – For seasoning at the end.
- Black Pepper 3 twists – For a final aromatic touch.
- Water 1.2L – Prepare a generous amount of broth.
- Soup Soy Sauce 4 Tbsp – The fundamental seasoning for umami.
- Gochugaru (Korean Chili Flakes) 3 Tbsp – The key to the spicy flavor; adjust to your preference.
- Minced Garlic 2 Tbsp – Adds a pungent aroma and deep flavor.
- Sesame Oil 3 Tbsp – For a nutty richness.
- Minced Ginger 0.5 tsp – Eliminates any gamey smell and enhances flavor.
- Cooking Oil 1 Tbsp – Used for stir-frying scallions and beef.
- Salt 1 tsp – For seasoning at the end.
- Black Pepper 3 twists – For a final aromatic touch.
Cooking Instructions
Step 1
First, prepare the fernbrake by cleaning it thoroughly. Blanch it briefly in boiling salted water for about 30 seconds, then rinse under cold water and drain. This process reduces any bitterness and makes the fernbrake more tender.
Step 2
Cut the 3 large scallions into segments about 5-7 cm long. Slice the 2 shiitake mushrooms to a similar length or into bite-sized pieces. Using both the white and green parts of the scallions will add a deeper flavor.
Step 3
Use paper towels to thoroughly press out the blood from the 350g of beef. Gently pressing and removing all the blood will result in a cleaner tasting broth.
Step 4
Crack the 2 eggs into a bowl and whisk them until smooth. You can either make a thin omelet for garnish or stir them into the soup at the end for a silky texture.
Step 5
Now, let’s start building the delicious Yukgaejang flavor. Heat 1 Tbsp of cooking oil and 3 Tbsp of sesame oil in a pot. Add the sliced scallions and stir-fry them over medium heat until fragrant and slightly softened. Developing a good scallion oil base is crucial.
Step 6
Once the scallions are fragrant, add the drained beef and stir-fry it together until the exterior is cooked.
Step 7
When the beef is partially cooked, add 3 Tbsp of gochugaru. Reduce the heat to low and stir-fry until the chili flakes release their aroma, being careful not to burn them. This step removes any raw taste from the chili flakes and brings out a rich, nutty flavor.
Step 8
As the ingredients cook together, the beef and scallion oils will meld with the gochugaru, creating a beautiful chili oil. This infused oil is the secret to Yukgaejang’s deep flavor.
Step 9
Pour 1.2 liters of water into the pot with the stir-fried ingredients. Bring it to a boil over high heat, then reduce to medium-low and let it simmer until the ingredients are tender.
Step 10
Once the broth is simmering, add the prepared fernbrake and shiitake mushrooms. Continue to simmer, allowing the flavors to meld together beautifully.
Step 11
Add 4 Tbsp of soup soy sauce, 2 Tbsp of minced garlic, and 0.5 tsp of minced ginger. Bring the soup back to a simmer. Garlic and ginger are essential for removing any unwanted odors and enhancing the overall complexity of the Yukgaejang.
Step 12
Time to season! Add 1 tsp of salt first and taste. Adjust the seasoning with more salt as needed. Finish with 3 twists of black pepper for an aromatic finish.
Step 13
Slowly drizzle the whisked eggs into the simmering soup along the edges of the pot. Let the egg cook into delicate ribbons without stirring, until it’s set and tender.
Step 14
Once all the ingredients are well-cooked and the flavors have melded, do a final taste test and adjust seasoning with salt if necessary. Your delicious Beef Yukgaejang is ready! Enjoy it piping hot with a bowl of rice.
