Spicy and Hearty Yukgaejang (Spicy Beef and Vegetable Soup)
Simple Yukgaejang Recipe Inspired by ‘Housewife Baek’ Textbook: A Method for Deep Flavor
Hello everyone! Inspired by a simple Yukgaejang recipe from the TV show ‘Housewife Baek’ (집밥 백선생), I decided to try making it myself, with a slight modification based on Rose’s recipe. This was my first time making Yukgaejang, and I was so pleased with how delicious and satisfying it turned out! I hope you can enjoy this recipe for a deeply flavorful Yukgaejang at home. You can also adjust the spiciness to your preference.
Ingredients (Serves 5)- 220g beef for stew (soup cut)
- 140g gosari (fernbrake), prepared
- 140g toran-dae (taro stems), prepared
- 280g fresh bean sprouts
- 230g green onions, roughly chopped
- 80g oyster mushrooms
- 60g shiitake mushrooms
- Minced green onion (for garnish, optional)
- 2 Tbsp coarse gochugaru (Korean chili flakes)
- 2 Tbsp fine gochugaru (Korean chili flakes)
- 1.5 Tbsp minced garlic
- 0.5 tsp ginger powder
- 2 Tbsp cooking oil
- 6 Tbsp sesame oil
- Pinch of black pepper
- 1680ml water (approx. 8 cups)
- 60g guk-ganjang (Korean soup soy sauce, approx. 4 Tbsp)
- 0.5 Tbsp salt (adjust to taste)
Cooking Instructions
Step 1
First, rinse the bean sprouts thoroughly under running water and set aside. Lightly pat them dry.
Step 2
Wash the taro stems clean, squeeze out excess water, and cut them into bite-sized pieces, about 5-7 cm long. Cutting them too long might make them difficult to eat.
Step 3
Rinse the pre-soaked and boiled gosari (fernbrake) thoroughly, drain any excess water, and cut it into lengths similar to the taro stems. Remove any tough parts.
Step 4
Clean the shiitake mushrooms, remove the stems, and slice them thinly. Tear the oyster mushrooms into bite-sized pieces.
Step 5
Wash the green onions, trim the root ends, and cut them into large pieces, about 5-7 cm long. It’s best to use both the white and green parts.
Step 6
Cut the beef for the stew into bite-sized pieces, approximately 1-1.5 cm thick, similar to how you’d see it in Yukgaejang. Pieces that are too small might lack a satisfying chew.
Step 7
Heat cooking oil and sesame oil in a deep pot or wok over medium heat.
Step 8
Add the roughly chopped green onions to the preheated pan. Stir-fry over high heat until the onions soften slightly and release their fragrance. Be careful not to burn them.
Step 9
Add the sliced beef to the sautéed green onions. Break it apart so it doesn’t clump and stir-fry until it’s partially cooked. Sprinkle a pinch of black pepper to remove any gamey odor. Keep an eye on the heat to prevent the onions and beef from burning.
Step 10
Once the beef is somewhat cooked, add the coarse and fine gochugaru. Stir-fry with the beef and onions for another 1-2 minutes. It’s okay if it looks clumpy; this step helps the seasoning distribute well.
Step 11
Pour in 1680ml (about 8 cups) of water and bring to a boil over high heat. You can adjust the amount of water to your preference, ensuring a good balance between the broth and the ingredients.
Step 12
Once the broth is boiling, add all the prepared vegetables except for the bean sprouts: gosari, taro stems, oyster mushrooms, and shiitake mushrooms.
Step 13
Simmer until the vegetables are tender, then season with 1.5 Tbsp minced garlic, 4 Tbsp guk-ganjang, and 0.5 Tbsp salt. Taste and adjust the seasoning with more salt or soy sauce if needed.
Step 14
When the vegetables are tender, add the bean sprouts and ginger powder. Continue to simmer for a short while longer. Bean sprouts can become mushy if overcooked, so simmer for just 2-3 minutes after adding them to maintain a slight crunch. Garnish with minced green onions for a more appetizing look.
