King of Yukgaejang: Spicy and Deep Flavor
The Ultimate Yukgaejang Recipe: You’ll Make This Version Forever!
Introducing the ultimate Yukgaejang recipe that boasts a vibrant red hue without greasy chili oil, yet delivers a perfectly clear, non-greasy broth. This dish offers an incredibly spicy, refreshing, deep, and savory flavor profile. Experience the pinnacle of Yukgaejang with this sensational recipe!
For the Broth
- 600g beef for soup (brisket or shank recommended)
- Beef tendon roots (cleaned)
- 1 tsp whole peppercorns
- 1 knob of ginger (sliced)
- 1/5 of a radish (cut into large chunks)
- 12 cups water (approx. 2.4 liters)
For the Fillings
- 250g rehydrated bracken (soak in water for over 1 hour)
- 300g bean sprouts (tails removed, washed thoroughly)
- 3-4 large green onions (white parts, cut into 6-7cm lengths, split lengthwise into quarters)
- Mushrooms (shiitake, enoki, or oyster mushrooms) as desired (trimmed or separated)
- 4-5 napa cabbage leaves (cut into large pieces)
For the Seasoning
- 4 Tbsp gochugaru (Korean chili flakes, adjust to spice preference)
- 1 Tbsp gochujang (Korean chili paste)
- 4 Tbsp soup soy sauce (guk-ganjang)
- 1-2 Tbsp seasoned soy sauce (mat-ganjang) or regular soy sauce (for umami)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- Salt to taste
- 250g rehydrated bracken (soak in water for over 1 hour)
- 300g bean sprouts (tails removed, washed thoroughly)
- 3-4 large green onions (white parts, cut into 6-7cm lengths, split lengthwise into quarters)
- Mushrooms (shiitake, enoki, or oyster mushrooms) as desired (trimmed or separated)
- 4-5 napa cabbage leaves (cut into large pieces)
For the Seasoning
- 4 Tbsp gochugaru (Korean chili flakes, adjust to spice preference)
- 1 Tbsp gochujang (Korean chili paste)
- 4 Tbsp soup soy sauce (guk-ganjang)
- 1-2 Tbsp seasoned soy sauce (mat-ganjang) or regular soy sauce (for umami)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- Salt to taste
Cooking Instructions
Step 1
First, rinse the dried bracken thoroughly under running water. Then, soak it in cold water for at least 1 hour until softened. Once rehydrated, drain and cut into bite-sized pieces.
Step 2
Soak the beef for soup in cold water for at least 30 minutes, changing the water 2-3 times to remove any blood. This ensures a cleaner broth.
Step 3
Clean the roots of the green onions you trimmed. These will be added to the broth to help eliminate any gamey odors.
Step 4
In a large pot, add 12 cups of water, the rinsed beef, cleaned green onion roots, whole peppercorns, and sliced ginger. Bring to a boil over high heat, then reduce to medium-low and simmer for over 1 hour to create the broth.
Step 5
During the simmering process, skim off any foam or impurities that rise to the surface with a ladle. This step is crucial for achieving a clear and clean broth.
Step 6
When the beef is almost tender, add the large chunks of radish to the pot and continue to boil for another 15-20 minutes until the radish is cooked. The radish will impart a refreshing sweetness to the soup.
Step 7
Cut the large green onions into 6-7cm lengths and split them lengthwise into quarters. Prepare your mushrooms by trimming and separating them into manageable pieces (e.g., slice shiitake caps, separate oyster mushrooms).
Step 8
Blanch the cut green onions in boiling water for about 1 minute. Immediately rinse them in cold water and drain. This process reduces their pungent flavor and makes them tender.
Step 9
Similarly, boil the rehydrated bracken in boiling water for about 5 minutes. Drain and squeeze out excess water.
Step 10
You can optionally soak the boiled bracken in cold water for a short while to further tenderize it and remove any residual water.
Step 11
Blanch the washed bean sprouts in boiling water for just 30 seconds to 1 minute. Rinse them in cold water and drain. Be careful not to overcook them, as they can become mushy.
Step 12
Remove the cooked beef from the broth and let it cool slightly. Then, shred it by hand along the grain or slice it thickly with a knife. Avoid slicing too finely, as the beef can disintegrate in the soup. Aim for a texture that provides a good bite.
Step 13
In a large bowl, combine the shredded beef, blanched green onions, boiled bracken, blanched bean sprouts, prepared mushrooms, and cut napa cabbage. Add all the seasoning ingredients (gochugaru, gochujang, soup soy sauce, seasoned soy sauce, minced garlic, sesame oil) and gently mix everything together with your hands until well combined and evenly coated.
Step 14
In a heavy-bottomed pot, add the seasoned filling ingredients. Drizzle with a little cooking oil (or sesame oil) and sauté over medium-low heat for 3-5 minutes, until the vegetables begin to release their moisture and become fragrant.
Step 15
After sautéing the fillings, pour in half of the prepared broth (about 6 cups). Bring to a simmer and cook for another 5 minutes over low heat to allow the flavors to meld into the ingredients.
Step 16
Add the remaining broth (6 cups) to the pot. Also, add the chunks of radish that were cooked in the broth. Bring everything back to a boil over high heat, then reduce to medium-low and simmer for 20-30 minutes. This long simmering allows the flavors to fully develop and infuse into the soup.
Step 17
Finally, add the large pieces of napa cabbage about 5 minutes before serving. Simmer briefly until the cabbage is slightly tender. This final step enhances the spicy, refreshing, and savory notes of the Yukgaejang. Adjust seasoning with salt if needed. Serve hot and enjoy this ultimate bowl of comfort!
