Simple & Hearty Yukgaejang
How to Make a Flavorful and Spicy Yukgaejang Easily
I love mixing rice with namul (seasoned vegetables), and I remembered I had some leftover gosari (fernbrake) that I bought for that purpose. So, I decided to make a simple Yukgaejang! This recipe is perfect for using up ingredients you might have on hand and enjoying a delicious, spicy Korean soup.
Ingredients
- Beef (e.g., bulgogi cut) 150-200g
- Oyster mushrooms, a good handful
- Soju 1 Tbsp
- Cooked gosari (fernbrake) 2 handfuls
- Bean sprouts or mung bean sprouts, a good handful
- Scallions 1-2 stalks
- Gochugaru (Korean chili flakes) 5 Tbsp
- Minced garlic 3 Tbsp
- Black pepper, about 7 shakes
- Soy sauce for soup (Guk-ganjang) 4 Tbsp
- Sesame oil 2 Tbsp
- Salt, to taste (for final seasoning)
Cooking Instructions
Step 1
First, let’s prepare the beef that will form the base of our Yukgaejang. You can use thinly sliced beef intended for bulgogi or any leftover beef you have. Pat the beef dry with paper towels to remove any excess blood. This step is crucial for a clean-looking broth and to eliminate any gamey smell.
Step 2
Add 1 Tbsp of soju to the beef and bring it to a rolling boil without adding any extra water. Once boiling, reduce the heat to low and let it simmer gently. Even if you don’t have a lot of beef, the broth extracted from it will provide the foundational flavor for your Yukgaejang.
Step 3
While the beef is simmering, let’s prepare the other ingredients. Tear the oyster mushrooms by hand into bite-sized pieces along their natural lines. This technique makes them more tender and easier to eat.
Step 4
If you’re using pre-cooked gosari (fernbrake), simply rinse it under running water and squeeze out any excess moisture. This type of gosari is ready to use without needing further soaking or boiling.
Step 5
We’ll add either bean sprouts or mung bean sprouts for a refreshing crunch. If you have mung bean sprouts, use those. If not, bean sprouts are a great substitute. For bean sprouts, remove the heads and wash them thoroughly before setting aside.
Step 6
Once the beef has simmered and released its flavor into the broth, remove the beef pieces and shred them into manageable strips. Strain the beef broth through a fine-mesh sieve to get a clear liquid, and set it aside. This rich broth will be the foundation of our soup.
Step 7
In a large bowl, combine the shredded beef, prepared gosari, bean sprouts (or mung bean sprouts), and oyster mushrooms. Add the seasonings: 5 Tbsp gochugaru, 3 Tbsp minced garlic, about 7 shakes of black pepper, 4 Tbsp Guk-ganjang (soy sauce for soup), and 2 Tbsp sesame oil. Add a small amount of salt now; you can adjust the seasoning later. Gently mix everything together with your hands, ensuring all ingredients are well coated with the spices.
Step 8
Transfer the seasoned mixture into the prepared beef broth. If the broth has reduced during simmering, add a little water to reach your desired soup consistency. Bring it to a boil over high heat, then reduce to medium-low and let it simmer until all the ingredients are tender and the flavors meld. Taste and adjust the seasoning with salt as needed. Allow it to simmer to fully develop the spicy flavor.
Step 9
Your delicious and spicy Yukgaejang is ready! Even with a smaller amount of beef, you can achieve a deep, satisfying flavor. Serve generously with plenty of ingredients alongside a bowl of hot rice. It makes for a wonderfully hearty meal.
Step 10
This recipe is designed for easy and quick preparation, allowing you to enjoy the authentic taste of Yukgaejang anytime. The flavor deepens the longer it simmers, so feel free to let it cook a bit longer if you have the time. Leftovers can be stored in the refrigerator and will taste great reheated.
