Hearty Dried Radish Greens Yukgaejang: Revitalizing Rainy Season Dish, Mom’s Special Summer Health Food
Rainy season health food, energy-boosting dish, Dried Radish Greens Yukgaejang, homemade meal, Mom’s Yukgaejang
Introducing a savory and spicy Yukgaejang made with dried radish greens, perfect for replenishing energy easily lost during the humid rainy season. This is Mom’s special Yukgaejang, made to energize the whole family. Its deep broth and abundant ingredients will have you finishing a bowl of rice in no time.
Main Yukgaejang Ingredients
- Beef brisket 2 geun (approx. 600g)
- Soju 4 Tbsp
- Radish 2/3 medium (approx. 400g)
- Onion 1/2 medium (approx. 100g)
- Whole garlic 10 cloves
- Dried pollock 1 (or fish head)
- Scallions 1 handful (approx. 50g)
- Bean sprouts 1 bag (300g)
- Dried radish greens 450g (dried weight)
- Dried bracken 110g (dried weight)
Cooking Instructions
Step 1
Prepare the beef brisket, which adds a rich flavor to Yukgaejang. I personally prefer cuts like brisket that are simmered for a long time, as they develop a deeper, more savory taste. Soak the beef in cold water for about 1 hour to remove blood. Thoroughly draining the blood is key to a clean broth without gamey odors.
Step 2
Soak the dried bracken in lukewarm water for about half a day until thoroughly softened. If not soaked long enough, the texture can become tough, so be mindful of the soaking time.
Step 3
Similarly, soak the dried radish greens in lukewarm water for about the same time as the bracken. It’s important to soak them until they become tender.
Step 4
Once the bracken is well-soaked, boil it in water for about 20 minutes. After boiling, instead of rinsing immediately with cold water, keep it submerged in the hot water until it cools down. This helps to further tenderize the bracken.
Step 5
Boil the dried radish greens in water for about 20 minutes as well. After boiling, submerge them in the hot water to cool and soften, just like the bracken. This process makes the otherwise stiff radish greens tender.
Step 6
Briefly blanch the beef, from which the blood has been removed, in boiling water. Discard this initial blanching water and prepare to make a fresh broth.
Step 7
Rinse the blanched beef thoroughly under cold running water, as if giving it a shower. Gently clean off any residue and remaining blood. This step is crucial to eliminate any unpleasant meat smell.
Step 8
Place the cleaned beef into a pot for making the broth. Add ingredients for the broth: 1 stalk of green onion, 2/3 of a radish, 1/2 of an onion, 10 whole garlic cloves, and 1 dried pollock (previously used for ancestral rites). Also add 4 Tbsp of soju, and simmer over medium heat for about 1 hour to extract a deep broth flavor.
Step 9
While the beef is simmering, prepare the accompanying vegetables. First, wash the scallions thoroughly, trim the root ends, and cut them into bite-sized pieces (about 50g).
Step 10
Seeing the prepared scallions, with their vibrant color and freshness, makes them look appetizing. Fresh ingredients truly make half the dish!
Step 11
Prepare 1 bag (300g) of bean sprouts. I bought them on sale, but fresh bean sprouts will add a nice crunch to the Yukgaejang.
Step 12
Remove the outer skins from the bean sprouts and wash them thoroughly under running water. After washing, drain them completely in a colander.
Step 13
Squeeze out excess water from the pre-soaked and boiled dried radish greens. Remove any tough outer skins and select only the tender parts, then cut them into manageable lengths (about 450g).
Step 14
Similarly, lightly rinse the soaked and boiled bracken under running water to remove any impurities, and cut into bite-sized pieces. It weighs about 110g on the scale.
Step 15
Remove the beef that has been simmered for 1 hour. Once it cools slightly, shred it into large pieces by hand. Shredding it into larger pieces enhances the chewy texture and overall eating experience of the Yukgaejang.
Step 16
Now, it’s time to season the ingredients for the Dried Radish Greens Yukgaejang. First, place the finely chopped green onion (mainly the white part) into a bowl.
Step 17
Add the squeezed dried radish greens, cut into easy-to-eat lengths, to the bowl with the green onions.
Step 18
Add the prepared bracken as well.
Step 19
Add the chopped scallions, 2 Tbsp minced garlic, a pinch of black pepper, 2 Tbsp sesame oil, and 3 Tbsp anchovy sauce. Then, add 5 Tbsp soy sauce for soup, 1 Tbsp sugar, and 5 Tbsp gochugaru. Finally, add the large shredded beef and mix everything together.
Step 20
Gently mix all the ingredients with your hands until well combined. It’s important to ensure the seasoning is evenly distributed.
Step 21
Remove the radish, onion, green onion, and dried pollock that were added for simmering the beef. Strain the clear and deep broth into a separate pot. A clean broth is essential for a clear and refreshing soup.
Step 22
Once the prepared broth is boiling vigorously, add all the seasoned ingredients (dried radish greens, bracken, beef, etc.) that were mixed in the bowl.
Step 23
Finally, add the washed and drained bean sprouts. Cover the pot and simmer for another 30 minutes. Be careful not to overcook the bean sprouts; let it simmer gently until all the flavors meld together.
Step 24
Your spicy, savory, and revitalizing Dried Radish Greens Yukgaejang is now complete! It’s the ultimate health food to boost your energy during the rainy season. Serve it with a bowl of warm rice and kimchi for a meal that will make your whole family feel healthy and invigorated.
