Jeju Fern and Beef Soup (Yukgaejang)
Mild and Kid-Friendly Jeju Fern Yukgaejang: Highly Recommended as a Summer Health Food for Chilbok!
I’ve made a truly rich and savory fern Yukgaejang. I enhanced the traditional Jeju-style fern Yukgaejang with my own special tips to make it even more delicious. I think it would be wonderful to make this for the upcoming Chilbok (the last of the three hottest days of summer) and enjoy it with your children.
Main Ingredients- 30g dried fern
- 50g dried radish greens (siraegi)
- 600g beef brisket
- 3 Tbsp vinegar
- 1L beef bone broth
- 240g soybean sprouts
- 1L beef broth
- 2 stalks green onion
Seasoning- 4 Tbsp buckwheat flour
- 4 Tbsp sesame seeds (finely ground)
- 3 Tbsp sesame oil
- 3 Tbsp soy sauce for soup (gukganjang)
- 1 Tbsp salt
- Pinch of black pepper
- 3 Tbsp minced garlic
- 4 Tbsp buckwheat flour
- 4 Tbsp sesame seeds (finely ground)
- 3 Tbsp sesame oil
- 3 Tbsp soy sauce for soup (gukganjang)
- 1 Tbsp salt
- Pinch of black pepper
- 3 Tbsp minced garlic
Cooking Instructions
Step 1
1. Soak the dried fern in water for a full day, changing the water about 3-4 times to clean it thoroughly. 2. Place the soaked fern in a pot, cover with plenty of water, and bring to a boil over high heat. Once boiling, reduce to medium heat and simmer for 1 hour. 3. Turn off the heat and let it sit, covered, for another 2 hours. This will make the fern even more tender. 4. Drain the cooked fern and rinse lightly under cold running water.
Step 2
Cut the tender, cooked fern into bite-sized pieces, about 5cm long.
Step 3
1. Soak the dried radish greens (siraegi) in water for a full day. 2. Change the water 3-4 times during soaking for cleanliness. 3. Place the soaked siraegi in a pot, cover with water, and add 3 Tbsp of vinegar. 4. Bring to a boil over high heat, then reduce to medium heat and simmer for 1 hour. 5. Turn off the heat and let it sit for about 2 hours to make the siraegi even softer. This cooking method makes the tough outer skins edible without peeling. 6. Rinse the cooked siraegi under running water.
Step 4
Cut the tender, cooked siraegi into bite-sized pieces, about 5cm long, similar to the fern.
Step 5
1. Soak the beef brisket in cold water for 1 hour to remove blood, changing the water twice. 2. Cover the drained beef with water and bring to a boil over high heat. Once boiling, turn off the heat, remove the beef, and rinse it once. 3. Add 2L of fresh water to the rinsed beef and bring to a boil over high heat. Then, reduce to medium heat and simmer for about 1 hour, or until the beef is tender. 4. Remove the cooked beef and shred it along the grain.
Step 6
Once the boiled beef has cooled slightly, shred it along the grain into bite-sized pieces. Shredding it a bit coarsely will give a better texture.
Step 7
1. Wash the fresh soybean sprouts thoroughly about twice, then drain them in a colander. 2. Fill a pot with plenty of water and bring it to a rolling boil over high heat. Add 1 Tbsp of salt and the soybean sprouts. 3. Stir briefly, then immediately turn off the heat. 4. Immediately transfer the soybean sprouts to a colander and rinse under cold running water to cool them down. This step helps maintain their crispiness.
Step 8
In a large pot, combine the prepared fern, radish greens, and shredded beef. Add 4 Tbsp of buckwheat flour, 4 Tbsp of finely ground sesame seeds, 3 Tbsp of sesame oil, 3 Tbsp of soy sauce for soup, 1 Tbsp of salt, a pinch of black pepper, and 3 Tbsp of minced garlic. (Grinding the sesame seeds beforehand will help the seasoning distribute better. You can substitute wheat flour for buckwheat flour if needed.)
Step 9
Mix everything vigorously with your hands, ‘barak-barak’ style, ensuring the seasonings are evenly distributed throughout the ingredients. This method is better than gently mixing for flavor integration.
Step 10
Pour in 1L of the beef broth from cooking the beef and 1L of store-bought beef bone broth. (Using store-bought beef bone broth is convenient and adds a deep flavor.)
Step 11
Bring the mixture to a boil over high heat.
Step 12
Once the soup is boiling, add the diagonally sliced green onions and the blanched soybean sprouts. Simmer for another moment.
Step 13
Taste the soup and adjust the seasoning with salt if needed. Once it boils again briefly, your delicious fern Yukgaejang is ready.
Step 14
You can add a little red pepper powder according to your preference. For children, omit the red pepper powder to make a mild version that everyone can enjoy. Enjoy your rich and savory Jeju fern Yukgaejang!
