Spicy and Hearty Yukgaejang
How to Make Rich Yukgaejang at Home
As the weather turns chilly, a steaming bowl of soup comes to mind. I made a rich and spicy Yukgaejang using gosari (fern bracken) and toran-dae (taro stems) thawed from the freezer. This hearty dish, with its blend of vegetables and meat, makes a satisfying meal for the whole family. Enjoy this soul-warming, spicy soup that’s perfect for enjoying with a bowl of rice!
Main Ingredients
- Beef (for soup) about 3 handfuls
- Gosari (fern bracken, cooked) about 2 handfuls
- Taro stems (cooked) about 1 handful
- Oyster mushrooms about 1/2 pack
- Bean sprouts about 480g (1 bag)
- Green onions 1 large stalk
- Perilla oil 2 Tbsp
- Minced garlic 2 Tbsp (1 Tbsp for seasoning vegetables, 1 Tbsp for sautéing)
- Cheongyang peppers 2
- Red chili peppers 1
- Eggs 2
Vegetable Seasoning
- Red chili powder 5 Tbsp
- Korean soy sauce for soup 2 Tbsp
- Minced garlic 1 Tbsp
Yukgaejang Seasoning
- Anchovy essence 2 Tbsp
- Salt to taste
- MSG enhancer (Dasida) to taste
- Red chili powder 5 Tbsp
- Korean soy sauce for soup 2 Tbsp
- Minced garlic 1 Tbsp
Yukgaejang Seasoning
- Anchovy essence 2 Tbsp
- Salt to taste
- MSG enhancer (Dasida) to taste
Cooking Instructions
Step 1
First, prepare the beef that will add rich flavor to the Yukgaejang. Using brisket or shank for soup yields a more delicious result, but regular soup-cut beef is also fine. Slice the prepared beef into bite-sized pieces (about 3-4 cm long).
Step 2
Thaw the frozen gosari (fern bracken) and taro stems by letting them sit at room temperature or in cold water. Once thawed, squeeze out excess water and trim any tough stems. Cut them into manageable lengths of about 5-7 cm.
Step 3
For the oyster mushrooms, trim the tough ends and separate the mushrooms into strands. If they are large, cut them in half. This helps release more flavor into the broth and makes them easier to eat.
Step 4
Rinse the bean sprouts thoroughly under running water. While rinsing, remove any husks, damaged parts, or debris until the water runs clear. Drain them in a colander and set aside.
Step 5
In a large bowl, combine the prepared gosari and taro stems. Add the vegetable seasoning ingredients: 5 Tbsp red chili powder, 2 Tbsp Korean soy sauce for soup, and 1 Tbsp minced garlic. Gently massage the ingredients with your hands to ensure the seasoning is evenly distributed. This pre-seasoning step enhances the deep flavor of the Yukgaejang.
Step 6
Now, let’s begin the sautéing process. Heat 2 Tbsp of perilla oil in a pot over low heat. Add 1 Tbsp of minced garlic and sauté until fragrant, being careful not to burn it. Once the garlic is fragrant, add the prepared beef and sauté over medium heat until the surface is browned.
Step 7
When the beef is partially cooked, add the pre-seasoned gosari and taro stems to the pot. Sauté together with the beef for another 3-5 minutes until the ingredients meld. This sautéing process deepens the flavors.
Step 8
After thoroughly sautéing the ingredients, pour a generous amount of water into the pot. Add enough water to cover the ingredients, allowing the Yukgaejang broth to simmer and develop its flavors. (Adjust the water quantity based on pot size and desired broth volume.)
Step 9
Prepare the Cheongyang peppers and red chili peppers to add a spicy and refreshing kick. You can slice them diagonally or add them whole. Adjust the quantity to your preference. Add the prepared peppers to the pot and bring to a boil.
Step 10
To enhance the umami flavor of the broth, add 2 Tbsp of anchovy essence first for seasoning. You can substitute with fish sauce or more Korean soy sauce, but anchovy essence provides a cleaner taste.
Step 11
As the soup comes to a boil, foam may appear on the surface. Skim off the foam using a spoon for a clearer, cleaner broth. Reduce the heat to medium and cover the pot to simmer gently.
Step 12
While the Yukgaejang is simmering, add the prepared oyster mushrooms. They will cook to a tender texture and enrich the broth’s flavor.
Step 13
While the Yukgaejang broth is simmering, prepare the green onions. Cut them into large pieces, typically sliced diagonally into 5-7 cm lengths for a visually appealing and easy-to-eat size.
Step 14
Simmer gently over medium heat for about 30 minutes. This allows the flavors of the ingredients to fully infuse into the broth, creating a deep Yukgaejang taste. If the broth reduces too much during this time, add a little hot water.
Step 15
Once the gosari and taro stems are tender and the broth has developed a rich flavor, it’s time to add the bean sprouts. Bean sprouts cook quickly, so avoid simmering them for too long.
Step 16
If you wish to add a touch of richness with eggs, crack 2 eggs into a bowl and whisk them until smooth. Removing the chalaza will result in a smoother egg ribbon.
Step 17
Now, it’s time to adjust the final seasoning of the Yukgaejang. Add about 2 teaspoons of Dasida (MSG enhancer) for extra umami, and then season the rest with salt to taste. It’s important to taste and adjust the seasoning gradually, as the anchovy essence and Korean soy sauce have already added some saltiness.
Step 18
Once the seasoning is adjusted, add a generous amount of the prepared green onions. The refreshing taste of green onions will further enhance the spiciness of the Yukgaejang.
Step 19
Finally, slowly pour the whisked egg mixture in a circular motion around the edges of the pot. Do not stir immediately after adding the egg; let it cook undisturbed for about 5 minutes.
Step 20
Once the egg is partially set, gently stir it into the soup. Stirring too early can cause the egg to break apart and look messy. Once the egg is cooked and fluffy, turn off the heat and finish.
Step 21
Your steaming and spicy Yukgaejang is complete! Enjoy it with a bowl of rice. It’s perfect for an early morning meal or a hearty dinner.
