Hearty Yukgaejang
Quick and Easy Yukgaejang Recipe (Perfect for Dinner!)
Enjoy a delicious bowl of Yukgaejang without the long simmering time! If you’re craving this classic Korean soup on a chilly day but don’t have hours to spare, this recipe is for you. Ready in under 40 minutes, it’s a hearty and flavorful dinner recommendation that everyone will love.
Main Ingredients- 300g Beef (bulgogi cut)
- 2 Green onions (mostly white parts)
- 1 handful Enoki mushrooms
- 300g Bean sprouts
- 150g Dried gosari (bracken fern), soaked and boiled
- 1-2 Eggs
- 1/2 tsp Shiitake mushroom powder (or 1 fresh shiitake mushroom)
- 1 Tbsp Minced garlic
- 2 Tbsp Cooking oil
- 1 L Water
- 1 Cube beef stock concentrate (or anchovy/kelp broth)
Seasoning & Condiments- 3 Tbsp Soy sauce for soup (Guk-ganjang)
- 1 Tbsp Fish sauce (Myeolchi-aekjeot)
- 5 Tbsp Sesame oil
- Pinch of Black pepper
- Pinch of Salt (to taste)
- 3 Tbsp Soy sauce for soup (Guk-ganjang)
- 1 Tbsp Fish sauce (Myeolchi-aekjeot)
- 5 Tbsp Sesame oil
- Pinch of Black pepper
- Pinch of Salt (to taste)
Cooking Instructions
Step 1
First, prepare the gosari. Rinse the soaked gosari thoroughly under running water and cut it into manageable pieces, about 15cm long. Trim the green onions, cut them into 5cm lengths, and then halve them lengthwise.
Step 2
For the beef, if using bulgogi-cut, slicing it against the grain will make it more tender to chew. Cut it into bite-sized pieces.
Step 3
In a deep pot or wok, heat the cooking oil and sesame oil over medium heat. Add the cut green onions and stir-fry for about 2-3 minutes until they soften slightly, releasing their aroma.
Step 4
Once the green onions are softened, add the sliced beef and cook until it’s browned. Stir to prevent the meat from clumping together.
Step 5
When the beef is partially cooked, add the gochugaru (Korean chili powder). Stir-fry for about 1 minute to create chili oil, being careful not to burn the powder. Cook until the oil turns a vibrant red.
Step 6
Once the chili oil has developed, pour in 1L of water and add the beef stock cube to enhance the soup’s depth of flavor.
Step 7
Now, add the seasoning ingredients to enrich the Yukgaejang. Stir in the shiitake mushroom powder, soy sauce for soup, and fish sauce. Bring to a boil, then taste and adjust the seasoning with salt if needed. Let the soup simmer over high heat for about 5 minutes.
Step 8
Add the thoroughly washed bean sprouts and the prepared gosari to the pot. Cook together until the bean sprouts are just tender, about 2-3 more minutes.
Step 9
Finally, lightly beat the eggs and drizzle them over the simmering Yukgaejang. Cook just until the egg is set. Your delicious and easy Yukgaejang is ready! A sprinkle of black pepper adds an extra touch of flavor.
