Simple Beef Brisket Yukgaejang
Quick & Easy Beef Brisket Yukgaejang for the Perfect Hangover Cure
Dealing with a hangover often calls for a comforting bowl of Yukgaejang! Since finding places that deliver hearty Yukgaejang early in the morning can be tough, I decided to make my own version with tender beef brisket. This dish is an absolute lifesaver for recovering from a night out!
Main Ingredients
- Beef brisket (200g)
- Scallions (2 stalks)
- Bean sprouts (200g)
- Oyster mushrooms (200g)
- Boiled bracken (a handful)
- Store-bought beef bone broth (1 pack)
Seasoning Ingredients
- Gochugaru (Korean chili flakes)
- Sesame oil
- Olive oil
- Minced garlic
- Soy sauce (for soup or regular)
- Fish sauce (anchovy or tuna)
- Salt (to taste)
- Black pepper
- Gochugaru (Korean chili flakes)
- Sesame oil
- Olive oil
- Minced garlic
- Soy sauce (for soup or regular)
- Fish sauce (anchovy or tuna)
- Salt (to taste)
- Black pepper
Cooking Instructions
Step 1
In a deep pot, heat 3 tablespoons of sesame oil and 1 tablespoon of olive oil over medium heat. Add the beef brisket (200g) and cook until browned, being careful not to burn it. Cooking over medium heat is key to prevent the fatty brisket from burning.
Step 2
Once the brisket starts to release its flavorful fat, push the meat to one side of the pot. Add 2-3 tablespoons of gochugaru to the rendered fat and stir it for about 30 seconds to a minute until fragrant, creating a rich chili oil. Then, mix the gochugaru into the brisket and stir-fry together. Make sure to stir constantly to prevent the seasoning from burning.
Step 3
When the aromatics from the gochugaru are released, add the sliced scallions (2 stalks) and sauté until they soften slightly. Once the scallions are wilted, stir in 4 tablespoons of soy sauce and 3 tablespoons of fish sauce. Continue to stir-fry for another 1-2 minutes until the seasonings are well combined with the ingredients.
Step 4
Add the boiled bracken and oyster mushrooms (200g) to the pot. Stir-fry everything together, ensuring all ingredients are well mixed and the mushrooms and bracken are tender. This should take about 2-3 minutes, allowing the flavors to meld.
Step 5
Once the ingredients are sufficiently sautéed, pour in 1 pack (about 1L) of store-bought beef bone broth. Bring the broth to a boil over medium-high heat.
Step 6
As the broth begins to simmer, add 1 tablespoon of minced garlic and 2 tablespoons of gochugaru. Taste the soup and adjust the seasoning with salt if needed. Be mindful that the store-bought broth may already contain salt, so add it gradually. Finish with a pinch of black pepper for added aroma. (For an extra kick, you can add chopped chili peppers to taste.)
Step 7
Finally, add the bean sprouts (200g) and simmer just until they wilt, about 1-2 minutes. Your delicious and hearty Beef Brisket Yukgaejang, perfect for a hangover, is now ready! Enjoy it while it’s hot.
