Step 1

First, prepare the main ingredients for Yukgaejang: beef brisket, rehydrated fernbrake and taro stems, and vegetables. It’s best to soak or blanch the vegetables beforehand.

Step 2

[Making Beef Broth] Lightly rinse the fresh beef brisket under running water, then pat it dry with paper towels to remove any blood. Pour about 3 liters of water into a pot, add the beef brisket, whole shiitake mushrooms, and the halved onion. Bring to a boil, then skim off any impurities and foam that rise to the surface. Simmer for about 40-50 minutes until the beef brisket is tender and easily shreds by hand, allowing a deep, rich broth to develop.

Step 3

Cut the rehydrated fernbrake into bite-sized pieces. If using pre-cooked taro stems, rinse them clean. If using store-bought taro stems, it’s recommended to blanch them briefly once more before cutting. Cut the large scallions into approximately 5-7 cm lengths, keeping both the white and green parts. Thinly slice the shiitake mushrooms.

Step 4

[Making the Yukgaejang Seasoning Paste] In a large bowl, combine 1/2 cup gochugaru, 3 Tbsp guk-ganjang, 2 Tbsp sesame oil, 2 Tbsp minced garlic, 1 Tbsp olive oil, and 1 tsp black pepper. Mix well to create a flavorful seasoning paste. This paste is key to achieving the spicy and deep flavor of Yukgaejang.

Step 5

Place the prepared fernbrake, taro stems, and chopped scallions into the bowl with the seasoning paste. Gently mix everything together with your hands, ensuring the vegetables are evenly coated with the seasoning. Massage the ingredients to help them absorb the flavors.

Step 6

By massaging the vegetables with the seasoning, their natural flavors will meld beautifully with the spices, resulting in a richer taste. Continue to gently mix until the vegetables soften slightly.

Step 7

Once the beef brisket is tender, remove it from the pot and let it cool slightly. Then, shred the beef along the grain into bite-sized pieces. Shredding them slightly coarsely will add a pleasant chewy texture. Thinly slice the shiitake mushrooms that were used for the broth. Discard the onion used for making the broth, as its purpose was to add flavor.

Step 8

Skim off the excess fat from the beef broth to create a clear, clean base. Add the seasoned vegetables and scallions to the clear broth. Cover the pot and simmer over medium heat for about 20 minutes, allowing the vegetables to become tender and infuse their flavor into the broth.

Step 9

After the vegetables have simmered and their flavors have melded, add the shredded beef brisket and sliced shiitake mushrooms to the pot. Continue to simmer, skimming off any foam or oil that rises to the surface to maintain a clean taste. Cook for approximately another 15 minutes until all the ingredients are well combined and the Yukgaejang is complete. For the final seasoning, add 1 Tbsp of fish sauce and salt to taste, adjusting as needed.

Step 10

This generously portioned Yukgaejang is enough for a family of 4 to enjoy for 2-3 meals. While the spiciness can vary depending on the type of gochugaru used, this recipe generally results in a mild spice level, making it a wonderful home-cooked meal that even children can enjoy by mixing it with rice. Enjoy a hearty and warming meal with a bowl of delicious Yukgaejang, especially on a cold day!