Hearty Fern and Beef Soup (Ggosari Yukgaejang)
How to Make Delicious Fern and Beef Soup at Home
This authentic Yukgaejang is packed with chewy fern bracken for a deeply savory and refreshing taste. It’s a satisfying, hearty meal perfect for enjoying with a bowl of rice.
Main Ingredients
- 150g beef for soup
- 150g cooked fern bracken
- 1 large green onion (scallion)
- 150g oyster mushrooms
Beef Seasoning
- Pinch of salt
- Pinch of black pepper
Seasoning Paste
- 2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 0.7 Tbsp gochujang (Korean chili paste)
- Pinch of salt
- Pinch of black pepper
Seasoning Paste
- 2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 0.7 Tbsp gochujang (Korean chili paste)
Cooking Instructions
Step 1
Today, we’re making a hearty Yukgaejang generously filled with fern bracken. Here are the ingredients you’ll need: For the main ingredients, prepare 150g of beef for soup, 150g of cooked fern bracken, 1 large green onion, and 150g of oyster mushrooms. For seasoning the beef, have a pinch of salt and a pinch of black pepper ready. For the seasoning paste, gather 2 Tbsp of gochugaru, 1/2 Tbsp of minced garlic, 1 Tbsp of soup soy sauce, and 0.7 Tbsp of gochujang.
Step 2
Rinse the cooked fern bracken thoroughly under running water. Cut them into 2-3 pieces lengthwise for easy eating. For the oyster mushrooms, remove the tough stems and gently pull them apart into bite-sized pieces.
Step 3
Wash the green onion and cut it into roughly 5cm lengths. If the green onion is thick, cut it in half lengthwise; this helps the seasonings penetrate better and makes it easier to eat.
Step 4
To season the beef, pat it dry with paper towels to remove excess blood. Sprinkle a pinch of salt and a pinch of black pepper over the beef and gently knead to combine. This seasoning step helps remove any gamey odors and infuses flavor into the meat.
Step 5
Now, let’s stir-fry the aromatics to build the deep flavor of the Yukgaejang. Heat a pot over low heat and add 2 Tbsp of cooking oil. Add the 2 Tbsp of gochugaru and 1/2 Tbsp of minced garlic. Stir-fry for about 30 seconds, being careful not to burn them, until fragrant. Once a fragrant oil is released, add the seasoned beef and increase the heat to medium to stir-fry.
Step 6
Once the beef is cooked on the outside and has changed color, pour in 5 cups (about 1 liter) of water. Add all the prepared fern bracken. Bring to a boil over high heat, then reduce to medium-low heat and simmer for 10 minutes to allow the flavors of the fern bracken to infuse into the broth.
Step 7
After 10 minutes, add the torn oyster mushrooms and the cut green onions to the pot. Season with 1 Tbsp of soup soy sauce and 0.7 Tbsp of gochujang. Taste and adjust seasoning if needed, adding more soup soy sauce if it’s not salty enough. Simmer for another 5 minutes after adding all the ingredients. This allows all the flavors to meld together, creating a richer, more delicious Yukgaejang.
Step 8
The Yukgaejang, rich with fern bracken, offers a great texture and deep broth flavor. It’s a satisfying meal when served with a hot bowl of rice.
Step 9
Doesn’t this homemade Fern and Beef Soup look appetizing?
Step 10
Enjoy a delightful meal with your family with this abundant Fern and Beef Soup!
