Spicy and Deep Flavored Authentic Yukgaejang Recipe
The Golden Recipe for Yukgaejang! Hearty and Spicy Yukgaejang by Joeun Jangteo!
With so much going on at home, it feels like everyone in the family has caught a cold. I really hope that eating a bowl, or maybe two, of this dish will help everyone shake off those colds. When the weather gets cold, what else do you need besides a hearty soup like this? We need to regain our strength with some nourishing food. Fortunately, the family enjoyed it so much, which made me feel quite pleased. This soup is perfect for staying energized during the colder seasons.
Main Ingredients for Hearty Yukgaejang- Beef (brisket or shank) 400g
- Oyster mushrooms 250g
- Shiitake mushrooms 250g
- Radish 200g
- Taro stems 200g
- Fernbrake (gosari, pre-cooked) 300g
- Bean sprouts 500g
- Scallions (mostly white parts) 300g
- Soy sauce for soup (gukganjang) 1 Tbsp (for boiling beef)
- Minced garlic 3 Tbsp (total seasoning)
- Soy sauce for soup (gukganjang) 3 Tbsp (for seasoning)
- Black pepper (generously)
Seasoning for Taro Stems & Fernbrake- Soy sauce for soup (gukganjang) 2 Tbsp
- Minced garlic 2 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Sesame oil 1 Tbsp
Aromatic Scallion Oil- Scallions (white parts) 200g
- Sesame oil 4 Tbsp
- Gochugaru (Korean chili flakes) 5 Tbsp
- Soy sauce for soup (gukganjang) 2 Tbsp
- Minced garlic 2 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Sesame oil 1 Tbsp
Aromatic Scallion Oil- Scallions (white parts) 200g
- Sesame oil 4 Tbsp
- Gochugaru (Korean chili flakes) 5 Tbsp
Cooking Instructions
Step 1
First, let’s make the broth. Pour 3 liters of water into a pot. Add the cleaned scallions, onion, and radish whole. Simmer over medium heat for about 40 minutes to create a deep and rich broth. This step is fundamental to the flavor of Yukgaejang, so put your heart into it.
Step 2
Now, let’s prepare the mushrooms. Tear the oyster mushrooms into bite-sized pieces along the grain. Slice the shiitake mushrooms thinly, preserving their shape.
Step 3
It’s best to use the white parts of the scallions for this. Cut them into 3cm lengths. If the white parts are thick, cut them in half lengthwise for a more tender texture when cooked.
Step 4
Rinse the taro stems and fernbrake thoroughly in cold water to remove any impurities, then cut them into 7cm lengths. Also, wash the bean sprouts under running water and drain them well. In a bowl, combine the taro stems, fernbrake, and bean sprouts. Add all the ingredients for the ‘Taro Stem & Fernbrake Seasoning’ (2 Tbsp gukganjang, 2 Tbsp minced garlic, 2 Tbsp gochugaru, 1 Tbsp sesame oil) and gently mix them together with your hands. This seasoning will add a deep flavor to the vegetables.
Step 5
After 40 minutes, remove the radish, scallions, and onion from the broth and set them aside. Rinse the beef to remove any excess blood, then add it to the pot with the broth. Add an additional 1.5 liters of water and bring it to a boil again. (While some recipes boil the beef first to make the broth, this method adds it later to the vegetable broth.)
Step 6
Once the beef is cooked, remove it from the pot. Let it cool slightly, then shred it along the grain into bite-sized pieces. Cut the radish, which was boiled for 40 minutes, into similarly sized pieces.
Step 7
Add the prepared fernbrake, taro stems, oyster mushrooms, and shiitake mushrooms to the boiling broth. Also add the shredded beef and sliced radish. Now, heat the ingredients for the ‘Aromatic Scallion Oil’ (200g white scallions, 4 Tbsp sesame oil, 5 Tbsp gochugaru) in a pan over low heat, stirring to prevent burning, to create the scallion oil. Pour this scallion oil and 3 Tbsp of gukganjang into the Yukgaejang pot. The scallion oil will enhance the aroma and flavor of the dish significantly.
Step 8
Once the Yukgaejang broth comes to a rolling boil, reduce the heat to medium-low and let it simmer gently. This allows the ingredients to meld their flavors together, deepening the soup’s complexity.
Step 9
After the soup has simmered down slightly, add the bean sprouts and the remaining chopped scallions. Season with 3 Tbsp of minced garlic and 1 Tbsp of salt. Taste and adjust the seasoning with more gukganjang or salt as needed to suit your preference.
Step 10
Finally, to add a smooth and rich flavor, beat 3 eggs and drizzle them gently over the top of the simmering soup. Once the eggs start to cook, resist the urge to stir and let them set into beautiful ribbons.
Step 11
And there you have it! A rich and flavorful Yukgaejang, complete with savory beef, crisp bean sprouts, tender mushrooms, and aromatic scallions. Doesn’t it look wonderfully hearty?
Step 12
Experience the authentic taste of Yukgaejang, with its deep broth that rivals restaurant quality, even when made at home. It’s perfect for enjoying with rice or on its own – a truly satisfying and nourishing meal.
