Hearty Korean Beef and Vegetable Soup (Yukgaejang)
How to Make Delicious Yukgaejang with Plenty of Beef and Vegetables
Sometimes cooking a big pot of soup is the best way to simplify meal prep. This Yukgaejang, a spicy and hearty Korean beef and vegetable soup, is perfect for such occasions. Packed with generous amounts of beef and vegetables, it’s so satisfying that you won’t need many side dishes – just a bowl of rice! Here’s how to make this delicious beef Yukgaejang.
Main Ingredients- 600g beef brisket or eye of round (for braising/shredding)
- 50g dried shiitake mushrooms
- 200g bracken fern (gosari) (pre-cooked variety recommended)
- 250g bean sprouts
- 200g green onions (scallions)
For Stir-frying Green Onions- 1 Tbsp cooking oil
- 2 Tbsp sesame oil
- 3 Tbsp gochugaru (Korean chili flakes)
Broth Ingredients- 800ml beef broth (from boiling the beef)
- 400ml soaking water from dried shiitake mushrooms
- 800ml water
Seasoning the Soup- 2 Tbsp minced garlic
- 3 Tbsp fermented shrimp or crab paste (saeujeot/kkeopdejot) brine, or fish sauce
- 2 Tbsp fish sauce (or soy sauce)
- 1/2 Tbsp coarse sea salt (adjust to taste)
- 1 Tbsp cooking oil
- 2 Tbsp sesame oil
- 3 Tbsp gochugaru (Korean chili flakes)
Broth Ingredients- 800ml beef broth (from boiling the beef)
- 400ml soaking water from dried shiitake mushrooms
- 800ml water
Seasoning the Soup- 2 Tbsp minced garlic
- 3 Tbsp fermented shrimp or crab paste (saeujeot/kkeopdejot) brine, or fish sauce
- 2 Tbsp fish sauce (or soy sauce)
- 1/2 Tbsp coarse sea salt (adjust to taste)
- 2 Tbsp minced garlic
- 3 Tbsp fermented shrimp or crab paste (saeujeot/kkeopdejot) brine, or fish sauce
- 2 Tbsp fish sauce (or soy sauce)
- 1/2 Tbsp coarse sea salt (adjust to taste)
Cooking Instructions
Step 1
First, prepare the beef, the star of our Yukgaejang. Beef brisket or eye of round works well as it becomes tender and shreds nicely. If using frozen beef, thaw it in cold water while rinsing out the blood. Let it soak for about 30 minutes to an hour.
Step 2
Place the rinsed beef in a pot with 1200ml of water. Add a stalk of green onion, a bay leaf, and half an onion for aromatics. Bring to a boil over high heat and simmer for about 50 minutes until the beef is very tender. This process also creates a rich broth.
Step 3
Once the beef is tender, remove it from the pot and let it cool slightly. Then, shred the beef into bite-sized pieces by hand. Be careful not to burn yourself if it’s still hot. Do not discard the cooking liquid; strain it carefully to use as the soup base later.
Step 4
Set the shredded beef aside. Gently pull the shreds apart to ensure they are separated and not clumped together.
Step 5
Strain the beef cooking liquid through a fine-mesh sieve or cheesecloth. You should have about 800ml of rich broth. This liquid is crucial for the deep flavor of the Yukgaejang.
Step 6
Soak the dried shiitake mushrooms in warm water until softened. Trim the tough stems and slice the mushroom caps into bite-sized pieces. Reserve the soaking water (about 400ml) to add to the soup later.
Step 7
Prepare the other vegetables. If using pre-cooked bracken fern (gosari), simply trim any tough ends and cut into manageable lengths. Rinse the bean sprouts thoroughly.
Step 8
Cut the green onions into about 5cm lengths. Using both the white and green parts will add both flavor and visual appeal.
Step 9
In a large pot, add the chopped green onions. Stir in 1 Tbsp cooking oil, 2 Tbsp sesame oil, and 3 Tbsp gochugaru. This step is key to developing the chili oil base.
Step 10
Sauté over low heat, stirring constantly to prevent the gochugaru from burning. Cook until the green onions soften and release their sweet aroma, about 5-7 minutes. This creates a flavorful chili oil.
Step 11
Once the green onions are softened, add the bracken fern, bean sprouts, and sliced shiitake mushrooms. Stir gently to combine and coat them with the chili oil and seasonings.
Step 12
Now, pour in the liquids. Add the strained beef broth (800ml), the shiitake mushroom soaking water (400ml), and 800ml of fresh water. This brings the total liquid to approximately 2 liters for a generous pot of soup.
Step 13
Add the shredded beef back into the pot. Plenty of beef makes the Yukgaejang more satisfying and visually appealing.
Step 14
Stir everything together gently to ensure the ingredients are well combined and submerged in the broth.
Step 15
Cover the pot and bring to a rolling boil over high heat. Let it simmer vigorously for about 20 minutes to allow the ingredients to cook through and the flavors to meld. Skim off any scum that rises to the surface for a clearer broth.
Step 16
After simmering for 20 minutes, add the seasonings: 2 Tbsp minced garlic, 2 Tbsp fish sauce, 3 Tbsp fermented shrimp/crab brine (or more fish sauce), and 1/2 Tbsp sea salt. Adjust the saltiness to your preference. You can substitute soy sauce for fish sauce if preferred.
Step 17
Cover the pot again and let it simmer gently over medium heat for another 10 minutes. This final simmer allows the seasonings to fully infuse the broth, creating a rich and delicious beef Yukgaejang.
Step 18
Ladle the hot, hearty Yukgaejang generously into bowls. Serve with a side of rice for a wonderfully filling and satisfying meal.
