Hearty Yukgaejang (Spicy Korean Beef Soup) with Rich Flavor
A Delicious and Hearty Yukgaejang Recipe for the Whole Family
This Yukgaejang is simmered to perfection using premium bulgogi-cut beef, creating a deep and robust flavor. The addition of rehydrated bracken and taro stems, which I happened to have on hand, made it even richer and more substantial. Cooking a large batch means you have a satisfying meal ready for several days! For an extra special touch, try ladling some of the soup into a separate bowl and whisking in an egg for a smooth, delicate texture. It’s a truly unique way to enjoy it!
Main Ingredients
- 300g Bulgogi-cut Beef
- 200g Rehydrated Dried Bracken (Gosari)
- 200g Rehydrated Dried Taro Stems (Toran-dae)
- 3 Bunches Scallions (white parts primarily)
- 1/3 Korean Radish (Daikon), thinly sliced
- 1 pack Enoki Mushrooms, roots trimmed and separated
- 100g Mung Bean Sprouts
- 6 Napa Cabbage Leaves, cut into bite-sized pieces
Seasoning
- 3 Tbsp Gochugaru (Korean Chili Flakes)
- 4 Tbsp Guk-ganjang (Soup Soy Sauce)
- 3 Tbsp Minced Garlic
- 4 Tbsp Tuna Extract (or Fish Sauce)
- 3 Tbsp Sesame Oil
- 3 Tbsp Gochugaru (Korean Chili Flakes)
- 4 Tbsp Guk-ganjang (Soup Soy Sauce)
- 3 Tbsp Minced Garlic
- 4 Tbsp Tuna Extract (or Fish Sauce)
- 3 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, thoroughly rinse the dried bracken and taro stems. Soak them in lukewarm water for at least 2 hours until fully rehydrated. Once rehydrated, boil them in water until tender. After boiling, rinse them under cold water and squeeze out any excess moisture.
Step 2
Now, let’s prepare the other ingredients. Wash the scallions, trim the root ends, and cut them in half lengthwise. Slice the radish thinly. For the enoki mushrooms, trim the woody base and separate the strands. Cut the napa cabbage into bite-sized pieces.
Step 3
In a large, deep pot, add a generous amount of sesame oil and heat over medium heat. Add the bulgogi-cut beef and stir-fry until the surface is just cooked.
Step 4
Once the beef is partially cooked, add the gochugaru (Korean chili flakes) and stir-fry them together with the beef. This process creates a flavorful chili oil. Stir-fry for about 1 minute, being careful not to burn the chili flakes, to release their aroma.
Step 5
Next, add the minced garlic and continue to stir-fry for another minute until fragrant. This step helps meld the flavors and build the foundation of the soup base.
Step 6
Now, pour in enough cold water to cover the ingredients generously. Once the water comes to a boil, add the thinly sliced radish first. The radish will add a refreshing sweetness to the broth.
Step 7
When the soup returns to a boil, add the boiled bracken and taro stems, the chopped napa cabbage, and the separated enoki mushrooms. Cover the pot and simmer over medium-low heat for about 20-30 minutes, or until all the vegetables are tender and the flavors have deeply infused the broth.
Step 8
Finally, add the mung bean sprouts and cook for just a short while longer until they are slightly wilted but still retain a slight crunch. Season the soup with guk-ganjang (soup soy sauce) and tuna extract. Adjust the saltiness to your preference. Your delicious Yukgaejang is ready to be enjoyed!
