Spicy Beef and Scallion Soup (P-Yukgaejang)
Beat the Heat with Spicy Beef and Scallion Soup!
Embrace the ‘Lee-yeol-chi-yeol’ (fighting heat with heat) philosophy with this invigorating soup! Our Spicy Beef and Scallion Soup, also known as P-Yukgaejang, is a hearty and warming dish featuring tender beef and fresh scallions in a deliciously spicy broth. Perfect for a satisfying meal, it’s surprisingly simple to make yet delivers a rich, deep flavor.
Main Ingredients- 200g beef for soup (e.g., brisket, chuck)
- 2 large scallions (green onions)
- 10 cups water (approx. 2L)
- 2 Tbsp sesame oil
- 1 Tbsp cooking wine (like Cheongju or Mirin)
Seasoning Ingredients- 4 Tbsp soy sauce for soup (Guk-ganjang)
- 2 Tbsp minced garlic
- 2 Tbsp cooking wine (like Cheongju or Mirin)
- 1.5 Tbsp concentrated anchovy broth (or other concentrated stock)
- 1.5 Tbsp red pepper flakes (Gochugaru)
- Pinch of salt
- Pinch of black pepper
- 4 Tbsp soy sauce for soup (Guk-ganjang)
- 2 Tbsp minced garlic
- 2 Tbsp cooking wine (like Cheongju or Mirin)
- 1.5 Tbsp concentrated anchovy broth (or other concentrated stock)
- 1.5 Tbsp red pepper flakes (Gochugaru)
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
First, cut the beef into bite-sized pieces (about 5cm long). Pat the beef dry with paper towels to remove excess blood. Drizzle 1 Tbsp of cooking wine over the beef; this helps to eliminate any gamey odor and ensures a cleaner taste.
Step 2
In a mixing bowl, combine the soy sauce for soup (4 Tbsp), minced garlic (2 Tbsp), cooking wine (2 Tbsp), concentrated anchovy broth (1.5 Tbsp), red pepper flakes (1.5 Tbsp), a pinch of salt, and a pinch of black pepper. Mix well to create the seasoning paste. Add the prepared beef and gently toss to coat evenly. Let it marinate in the refrigerator for about 30 minutes to allow the flavors to meld.
Step 3
Wash the scallions thoroughly, using both the white and green parts. Slice them into thick strips about 5-7cm long. Soak the sliced scallions in cold water for about 10 minutes to mellow their pungent flavor and remove any bitterness, which will result in a smoother broth.
Step 4
Heat a pot over medium heat and add 2 Tbsp of sesame oil. Add the marinated beef to the pot and stir-fry over low heat for about 3 minutes. This process helps to sear the beef and develop its flavor without burning it.
Step 5
Once the beef is partially cooked and has changed color, pour in the 10 cups (2L) of water. Bring the soup to a rolling boil over high heat. As soon as it starts boiling, reduce the heat to medium-low, cover the pot, and simmer for about 15 minutes to extract the rich beef broth.
Step 6
When the broth has developed a deep flavor, drain the soaked scallions and add them to the pot. Continue to simmer until the scallions are tender, usually just a few more minutes. Taste the soup and adjust the seasoning with more soy sauce or salt if needed. Your delicious Beef and Scallion Soup is now ready!
Step 7
Serve generously in bowls. This hot and spicy Beef and Scallion Soup is so inviting, you’ll want to drink it straight from the bowl! It’s perfectly paired with a bowl of rice.
Step 8
Compared to traditional Yukgaejang, this recipe is much simpler and requires fewer ingredients, making it an excellent choice for frequent home cooking. It’s a practical and satisfying meal option for busy days.
Step 9
Abundant with scallions and beef, enjoy this warming and spicy Beef and Scallion Soup! May your day be filled with deliciousness and happiness. 😀
