Hearty & Spicy Yukgaejang Using Leftover Holiday Namul
#LeftoverHolidayNamul #Yukgaejang #ScallionYukgaejang #SpicyBroth #BeefBrisketBroth #EasyYukgaejangRecipe
This recipe offers a fantastic way to use up any leftover fresh namul (seasoned vegetables) from holiday feasts, preventing waste and creating a delicious meal. Instead of using aged, dried namul, we’re transforming fresh, leftover holiday vegetables into a robust and refreshing Yukgaejang, simmered in a rich beef brisket broth and loaded with plenty of scallions. Often, leftover namul ends up unused after being mixed into bibimbap, but this recipe gives them a new life as a vibrant soup. As long as you have the beef brisket broth ready, you can easily whip up this comforting Yukgaejang with the prepped vegetables and seasonings. Perfect for warding off the winter chill, a bowl of this spicy Yukgaejang is sure to warm you up!
Making a Clear and Deep Beef Brisket Broth- Beef brisket for soup, 400g
- Bay leaves, 5 sheets
- Scallion roots, 3
- Whole garlic cloves, 3
- Whole peppercorns, 1 tsp
- Soju (or cooking wine), 2 Tbsp
Spicy Yukgaejang Fillings & Seasoning- Boiled beef brisket (from broth), 400g
- Beef brisket broth (prepared), 2L
- Bean sprouts (blanched), 1 cup
- Fernbrake namul (sautéed), 1 cup
- Bellflower root namul (sautéed), 1 cup
- Shiitake mushrooms, 4 (sliced into strips)
- Scallions, 4 (cut into large pieces)
- Minced garlic, 3 Tbsp
- Minced ginger, 1 tsp
- Gochugaru (Korean chili flakes), 2/3 cup
- Soju (or cooking wine), 3 Tbsp
- Soup soy sauce, 3 Tbsp
- Brewing soy sauce, 2 Tbsp
- Black pepper, 1 tsp
- Boiled beef brisket (from broth), 400g
- Beef brisket broth (prepared), 2L
- Bean sprouts (blanched), 1 cup
- Fernbrake namul (sautéed), 1 cup
- Bellflower root namul (sautéed), 1 cup
- Shiitake mushrooms, 4 (sliced into strips)
- Scallions, 4 (cut into large pieces)
- Minced garlic, 3 Tbsp
- Minced ginger, 1 tsp
- Gochugaru (Korean chili flakes), 2/3 cup
- Soju (or cooking wine), 3 Tbsp
- Soup soy sauce, 3 Tbsp
- Brewing soy sauce, 2 Tbsp
- Black pepper, 1 tsp
Cooking Instructions
Step 1
First, we’ll prepare the beef brisket for the rich flavor base of our Yukgaejang. Fresh brisket intended for soup doesn’t need to be pre-soaked to remove blood. The key is to blanch it briefly in boiling water to remove impurities before making the broth.
Step 2
In a pot, add plenty of water, bay leaves, and soju (or cooking wine). Bring this mixture to a rolling boil. Adding aromatics like these helps to effectively neutralize any gamey odor from the beef.
Step 3
Once the water is boiling vigorously, add the brisket. Let it simmer for about 5 minutes to par-boil and remove the initial blood and impurities.
Step 4
Here’s the brisket after the initial blanching. It’s not fully cooked yet, but this step ensures a clear and clean beef brisket broth. Now, let’s proceed to make the actual broth!
Step 5
Place bay leaves, whole peppercorns, whole garlic cloves, and thoroughly washed scallion roots into a mesh soup bag (or a piece of cheesecloth tied securely). These ingredients will infuse the broth with wonderful aroma and depth.
Step 6
In a clean pot, add the blanched brisket and the soup bag with aromatics. Pour in enough fresh water to cover generously. Simmer gently for at least an hour, or until the brisket is tender and its flavor has deeply infused the water. Throughout the simmering process, diligently skim off any foam or excess oil that rises to the surface. This is crucial for achieving a clear and pure broth. We are essentially making a beef brisket soup base here.
Step 7
After simmering, we have a beautifully clear, pale golden beef brisket broth. Remove the cooked brisket and the soup bag. The brisket can be set aside to cool before shredding, and the soup bag can be discarded.
Step 8
While the broth is simmering, prepare the other ingredients for the Yukgaejang. Have your blanched bean sprouts, sautéed fernbrake namul, and sautéed bellflower root namul ready. Thinly slice the shiitake mushrooms.
Step 9
The star ingredient for our Yukgaejang is the scallions! Cut them into generous lengths, similar to the size of the other vegetable ingredients. The more scallions you add, the sweeter and more refreshing the soup will be. In fact, Yukgaejang made with just scallions and broth is called ‘Pa-Guk’ (Scallion Soup), highlighting the importance of this ingredient.
Step 10
Combine all the prepared vegetables and namul – bean sprouts, fernbrake, bellflower root, and shiitake mushrooms – in a large mixing bowl.
Step 11
Shred the boiled beef brisket into bite-sized pieces along the grain. Add the shredded beef to the mixing bowl with the vegetables. Now, all that’s left is to season everything before combining it with the broth.
Step 12
Let’s prepare the seasoning for that signature spicy kick. To the ingredients in the mixing bowl, add gochugaru (Korean chili flakes), minced garlic, minced ginger, and a pinch of black pepper. Be generous with the gochugaru for a truly spicy flavor.
Step 13
For an even deeper and more robust flavor, I’ve added a bit of gochugaru that contains chili seeds, in addition to the fine gochugaru. This enhances the overall chili aroma. Also, add soju (or cooking wine) to help tenderize the meat and eliminate any remaining odors. It’s best to avoid adding sweeteners like sugar or corn syrup to Yukgaejang seasoning, as they can mute the bright, spicy, and refreshing character of the soup.
Step 14
Here is our clear beef brisket broth, cooled slightly. If any oil has risen to the surface, carefully skim it off. Maintaining a clear broth is key to the soup’s clean taste. Alternatively, you can strain the finished broth through a fine-mesh sieve lined with cheesecloth for an exceptionally clear result.
Step 15
Now for the final seasoning of the Yukgaejang filling. We haven’t added any salt yet. For a well-rounded flavor, we’re using a combination of soup soy sauce (for saltiness and umami) and brewing soy sauce (for a deeper, richer flavor). Add both soy sauces to the seasoned vegetables and beef, then gently mix with your hands to ensure the seasoning is evenly distributed.
Step 16
Pour the seasoned Yukgaejang mixture into the vigorously boiling beef brisket broth. Cover the pot and bring it back to a strong boil. Let it cook vigorously for a while to allow all the flavors to meld together beautifully.
Step 17
As it cooks, skim off any foam or impurities that rise to the surface. Once the soup has reduced and the flavors have intensified, taste it. If it’s not salty enough, adjust the seasoning with a little more brewing soy sauce or a pinch of salt. Using salt for the final adjustment helps maintain the soup’s desired color, as adding too much soy sauce can make it dark and murky.
Step 18
And there you have it! A hearty, spicy, and refreshing Yukgaejang, brimming with a generous amount of ingredients. The combination of various namul, vegetables, and the rich beef broth creates a wonderfully complex and satisfying flavor profile.
Step 19
This is how you can easily make delicious Yukgaejang using up leftover holiday namul! Now you know how to make this comforting soup without any worries about leftover ingredients.
