Hearty and Spicy Yukgaejang: Authentic Korean Beef and Vegetable Soup Recipe
Mastering Yukgaejang: The Secret to a Rich, Spicy, and Refreshing Korean Soup
Discover how to make authentic Yukgaejang, a deeply flavorful Korean beef and vegetable soup, right in your own kitchen. The key to its refreshing and profound taste lies in generous amounts of green onions and bean sprouts. Adding 1 teaspoon of natural seasoning enhancer will elevate its umami. (Tip: Leaving the heads and tails on the bean sprouts doesn’t significantly affect the taste and can even add a pleasant texture.)
Main Ingredients for Yukgaejang- Beef brisket 250g
- Onion 1/2
- Green onion 1 stalk
- Green chili peppers 2
- Oyster mushrooms 150g
- Minced garlic, to taste
- Fernbrake (Gosari) 200g
- Radish 200g
- Bean sprouts 100g
- Chili oil, to taste
Seasoning for Fernbrake & Oyster Mushrooms- Korean soy sauce for soup (Guk-ganjang) 2 Tbsp
- Minced garlic 1 tsp
- Korean soy sauce for soup (Guk-ganjang) 2 Tbsp
- Minced garlic 1 tsp
Cooking Instructions
Step 1
Boil the beef brisket in plenty of water for about 1 hour, or until it’s tender. Once cooked, shred the beef into bite-sized strips.
Step 2
Wash the fresh bean sprouts thoroughly. (You can remove the heads and tails if you prefer, but it’s perfectly fine to leave them on for added texture.)
Step 3
Slice the radish into thin, bite-sized pieces. Finely julienne the onion. Mince the garlic. Wash the oyster mushrooms, pat them dry, and tear them into manageable pieces by hand.
Step 4
Chop the green onions into large pieces. Slice the green chili peppers diagonally and remove the seeds. Cut the cooked fernbrake into approximately 3cm lengths.
Step 5
In a bowl, combine the fernbrake, shredded beef, and torn oyster mushrooms. Add 2 tablespoons of Guk-ganjang and 1 teaspoon of minced garlic, then mix well to marinate.
Step 6
Heat a deep pot over medium heat. Add 5 tablespoons of cooking oil, 2 tablespoons of chili powder, and a bit of minced garlic. Stir-fry until fragrant, creating chili oil. Add the julienned onion and chopped green onions, and stir-fry until softened. Then, add the marinated beef and stir-fry until it becomes tender.
Step 7
Pour in 1.2 liters of water and bring to a boil over high heat to create the broth. Once boiling, skim off any scum from the surface and reduce the heat to medium-low to simmer gently.
Step 8
When the broth is simmering, add the sliced radish first and cook until tender. Then, add the bean sprouts. Once the bean sprouts are cooked, add the green chili peppers and simmer for another moment until all ingredients are well combined and the flavors meld. Your delicious Yukgaejang is ready! (For enhanced flavor, you can add 1 teaspoon of natural seasoning enhancer.)
