Easy & Hearty Yukgaejang: A Simple Korean Spicy Beef Soup
Mastering Deagu-style Spicy Beef Soup (Yukgaejang) and Jangteogukbap (Market Stew Soup) for Beginners
This recipe makes a delicious Yukgaejang, similar to a hearty market-style beef soup, using dried napa cabbage leaves! It’s as easy as making seaweed soup.
Main Ingredients
- 300g Korean Beef (soup cut, drained of blood for 30 mins in cold water)
- Radish (approx. 1/4 of a medium radish, thinly sliced)
- 10 cups Dashima (kelp) Broth (approx. 500ml per cup)
- 200g Bean Sprouts
- 1 handful King Oyster Mushrooms (trim ends, shred)
- Dried Napa Cabbage Leaves (pre-cooked and ready)
Cooking Instructions
Step 1
1. Marinate Beef & Radish: Pat the beef dry with paper towels and cut into bite-sized pieces. In a bowl, combine the beef with cooking wine, gochugaru, soy sauce for soup, minced garlic, and sesame oil. Mix well. Slice the radish thinly and add it to the marinade. Let it sit for a bit.
Step 2
2. Stir-fry & Simmer Broth: Heat a bit of cooking oil in a pot over medium heat. Add the marinated beef and radish and stir-fry until the beef is partially cooked. Pour in the 10 cups of dashima broth and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and skim off any foam that rises to the surface. This will make the broth clearer and more flavorful.
Step 3
3. Prepare Garnishes While Broth Simmers: While the broth is simmering, prepare the other ingredients. Cut the pre-cooked dried napa cabbage leaves into manageable pieces. Slice the green onions into 4-5cm lengths, and if they are thick, cut them in half lengthwise. Rinse the bean sprouts and king oyster mushrooms thoroughly and drain. Briefly blanch the bean sprouts and mushrooms in boiling water, followed by the green onions, to retain their crisp texture.
Step 4
4. Combine & Cook, Then Season: Once the broth has developed a good flavor, add all the prepared ingredients (dried napa cabbage, green onions, bean sprouts, and mushrooms) to the pot. Simmer over medium-low heat until everything is tender and the flavors meld together. Season the soup with soy sauce for soup and fish sauce to your preference. Adding the optional anchovy & kelp powder at this stage will significantly enhance the depth of flavor without needing additional MSG.
