Spicy Beef and Scallion Yukgaejang
How to Make Spicy Beef and Scallion Yukgaejang: The Ultimate Homemade Recipe
Introducing the ultimate Yukgaejang recipe, featuring a deep, spicy broth, generous amounts of beef, and crisp scallions. This hearty soup is perfect for both chilly weather and when you’re craving a comforting, warming bowl. I made this last night, and the spicy, hot broth was absolutely divine! Adding plenty of beef made it incredibly satisfying and delicious.
Main Ingredients- Beef shank 300g
- Scallions 3 stalks
- Oyster mushrooms 40g
- Shiitake mushrooms 3 pcs
- Mung bean sprouts 280g
Seasonings & Condiments- Korean chili powder (gochugaru) 3 Tbsp
- Sesame oil 5 Tbsp
- Cooking oil 1 Tbsp
- Minced garlic 1.5 Tbsp
- Minced ginger 0.3 Tbsp
- Flaked sea salt 1/3 Tbsp
- Soup soy sauce 1/3 cup
- Black pepper, a pinch
- Korean chili powder (gochugaru) 3 Tbsp
- Sesame oil 5 Tbsp
- Cooking oil 1 Tbsp
- Minced garlic 1.5 Tbsp
- Minced ginger 0.3 Tbsp
- Flaked sea salt 1/3 Tbsp
- Soup soy sauce 1/3 cup
- Black pepper, a pinch
Cooking Instructions
Step 1
First, prepare the main ingredients for your Yukgaejang: beef, mung bean sprouts, oyster mushrooms, shiitake mushrooms, and plenty of scallions. Gently pat the beef with paper towels to remove any surface blood. This step helps to eliminate any gamey odor and ensures a cleaner-tasting soup.
Step 2
Wash the mung bean sprouts thoroughly under running water. After washing, drain them well in a colander. This prevents excess water from diluting the broth when cooking.
Step 3
Lightly rinse the shiitake and oyster mushrooms. For the shiitake mushrooms, remove the tough stems and slice them thinly. For the oyster mushrooms, tear them lengthwise along the grain. Clean the scallions, then cut them into 5cm (about 2-inch) lengths. (Tip: Cutting the scallions in half lengthwise before chopping can enhance their flavor release.)
Step 4
Now, let’s begin the stir-frying process. In a deep pan or pot, heat 5 Tbsp of sesame oil and 1 Tbsp of cooking oil. Using a combination of sesame and cooking oil helps elevate the smoke point, resulting in a more fragrant and delicious sauté.
Step 5
Add the prepared, long-cut scallions to the heated pan. Stir-fry over medium-high heat until the scallions soften and turn lightly golden brown. Sautéing the scallions first allows their natural sweetness and aroma to develop, creating a richer broth base.
Step 6
Once the scallions have softened considerably (about halfway), add the beef. Stir-fry the beef until all redness has disappeared. Cooking the beef over medium-high heat initially helps to sear it, locking in the juices for a more tender texture.
Step 7
After stir-frying the beef, add 3 Tbsp of Korean chili powder (gochugaru). Reduce the heat to medium-low and stir-fry carefully to prevent the chili powder from burning. This is a crucial step for developing the deep red color and spicy flavor.
Step 8
Continue stir-frying the chili powder for about 30 seconds, or until a reddish oil (chili oil) begins to appear. Once you see this, you’re ready for the next step.
Step 9
Now, pour the prepared dried kelp broth (6 cups) into the pan with the stir-fried ingredients. You can also use anchovy broth or rice water, but kelp broth provides a clean and deep umami flavor.
Step 10
Add the prepared shiitake and oyster mushrooms to the broth. Let them simmer together; the mushrooms will add another layer of rich flavor to the soup.
Step 11
It’s time to add the aromatics. Stir in 1.5 Tbsp of minced garlic and 0.3 Tbsp of minced ginger. Ginger not only adds a pleasant aroma but also helps to neutralize any potential gamey flavors from the meat.
Step 12
Next, add 1/3 cup of soup soy sauce for seasoning. Soup soy sauce offers a deeper, more complex umami flavor than regular table salt, helping to enhance the authentic taste of Yukgaejang.
Step 13
Once all ingredients and seasonings are combined, bring the soup to a rolling boil over medium-high heat. Once boiling, reduce the heat to medium and let it simmer for about 10-15 minutes to allow the flavors to meld and the ingredients to cook thoroughly.
Step 14
Finally, add the washed and drained mung bean sprouts. Bring the soup back to a boil, and once the sprouts have just softened, turn off the heat. Season with 1/3 Tbsp of flaked sea salt to taste. Adjust the seasoning further with more soup soy sauce or salt if needed, according to your preference. Finish with a pinch of black pepper.
