Rich and Spicy Beef Yukgaejang Recipe
Heartwarming Beef Yukgaejang for the Whole Family
A hearty Korean spicy beef soup (Yukgaejang) made with a rich broth from brisket, generously simmered with winter green onions, fern bracken, and radish. A bowl of this steaming hot soup offers a deeply comforting warmth that melts away the chill of winter. Making a large pot ensures delicious and satisfying meals for several days, making it a perfect winter delicacy.
Main Ingredients- Beef Brisket 600g
- Fern Bracken (Gosari) 400g
- Radish 1/3 (approx. 200g)
- Large Green Onion 1 stalk
- Onion 1
- Bean Sprouts 280g (1 bag)
- Water 2 liters (8 cups)
Seasoning Ingredients- Gochugaru (Korean Chili Flakes) 4 Tbsp
- Soup Soy Sauce 4 Tbsp
- Sesame Oil 3 Tbsp
- Minced Garlic 2 Tbsp
- Fish Sauce or Anchovy Sauce 1 Tbsp
- Salt 1 Tbsp
- Gochugaru (Korean Chili Flakes) 4 Tbsp
- Soup Soy Sauce 4 Tbsp
- Sesame Oil 3 Tbsp
- Minced Garlic 2 Tbsp
- Fish Sauce or Anchovy Sauce 1 Tbsp
- Salt 1 Tbsp
Cooking Instructions
Step 1
First, place the whole beef brisket in a pot and cover it generously with water. Bring it to a boil over high heat, then reduce to medium heat and simmer for about 90 minutes until the meat is very tender. As the water reduces during simmering, replenish with more hot water to maintain the liquid level. This slow cooking process tenderizes the meat and extracts a deep, rich flavor into the broth.
Step 2
After 90 minutes, carefully remove the cooked brisket from the pot and let it cool slightly. While still warm, shred the meat by hand, following the grain, into bite-sized pieces. Avoid shredding it too finely to maintain a pleasant chewiness.
Step 3
Strain the broth through a fine-mesh sieve to get a clear liquid. Return the clear broth to the pot. Add the chopped green onions (cut into 5-6 cm lengths) and cook for about 5 minutes until slightly softened. Remove the green onions, then add the thinly sliced radish and coarsely julienned onion to the broth. Continue to simmer until the radish becomes translucent.
Step 4
In a separate bowl, place the shredded beef. Season it with 1 tablespoon of salt. Pre-seasoning the beef will enhance its flavor when added to the soup.
Step 5
Rinse the blanched green onions under cold water to cool them down, then shred them lengthwise. In a bowl, combine the shredded green onions with 2 tablespoons of soup soy sauce, 2 tablespoons of gochugaru, and 1.5 tablespoons of sesame oil. Gently mix and knead them together. Marinating the green onions beforehand allows them to absorb the flavors and sweetness.
Step 6
Tear the boiled fern bracken into 3-4 cm pieces. In another bowl, season the fern bracken with 2 tablespoons of soup soy sauce, 2 tablespoons of gochugaru, and 1.5 tablespoons of sesame oil. Mix well. This seasoning will complement the slightly bitter taste of the fern bracken and add depth to the soup.
Step 7
Now, combine the seasoned beef, green onions, and fern bracken in a single bowl. Gently mix them together until well combined. Then, add this mixture to the simmering broth in the pot. Stir everything together to ensure the ingredients are evenly distributed.
Step 8
Once all the ingredients are in the pot, bring the soup back to a rolling boil and continue to cook until the radish is tender. Once the radish is soft, add the bean sprouts and immediately cover the pot with a lid. Let it simmer for about 15 minutes with the lid on, allowing the bean sprouts to cook until they are crisp-tender. Be careful not to overcook, as the bean sprouts can become mushy.
Step 9
Finally, add 2 tablespoons of minced garlic and let the soup simmer for a short while longer. Taste the soup and adjust the seasoning as needed. If it’s not salty enough, add more soup soy sauce or salt. For an extra umami boost and a clean finish, stir in 1 tablespoon of fish sauce or anchovy sauce. Serve hot and enjoy!
