Spicy and Refreshing Beef Yukgaejang
Homemade Hearty Beef Yukgaejang Recipe: A Step-by-Step Guide (Ingredients Included)
Introducing a truly delicious Beef Yukgaejang with a deep, spicy broth that is simply irresistible. Fresh beef, various vegetables, and crisp radish come together to create a refreshingly spicy flavor. It’s perfect for a hearty meal with rice and also makes an excellent hangover cure. Try making it yourself!
Main Ingredients- Beef (brisket or shank recommended) 400g
- Shiitake mushrooms 2ea (approx. 30g)
- Boiled fiddlehead ferns 100g
- Boiled taro stems 100g
- Radish 250g
- Scallions (green onions) 150g (white parts preferred)
- Bean sprouts 80g
- Water 2.3L
- Cooking oil, a little
- Sesame oil 2 Tbsp
- Gochugaru (Korean chili powder) 2 Tbsp (for making chili oil)
- Salt (to adjust seasoning)
Broth Ingredients- Onion 1/2 ea
- Dried kelp 4 pieces (approx. 10cm x 10cm)
Yukgaejang Seasoning- Gochugaru (Korean chili powder) 2 Tbsp
- Minced garlic 1.5 Tbsp
- Guk-ganjang (Korean soup soy sauce) 3 Tbsp
- Mirin or Cheongju (rice wine) 2 Tbsp
- Fish sauce (anchovy or sand lance) 2 Tbsp
- Black pepper, a pinch (a few shakes)
- Onion 1/2 ea
- Dried kelp 4 pieces (approx. 10cm x 10cm)
Yukgaejang Seasoning- Gochugaru (Korean chili powder) 2 Tbsp
- Minced garlic 1.5 Tbsp
- Guk-ganjang (Korean soup soy sauce) 3 Tbsp
- Mirin or Cheongju (rice wine) 2 Tbsp
- Fish sauce (anchovy or sand lance) 2 Tbsp
- Black pepper, a pinch (a few shakes)
Cooking Instructions
Step 1
Soak the beef in cold water for 2-3 hours to remove any blood. This step is crucial for eliminating any gamey smell and ensuring a clean-tasting broth.
Step 2
Thinly slice the shiitake mushrooms. Rinse the boiled fiddlehead ferns and taro stems lightly, then cut them into bite-sized pieces (about 3-4cm long).
Step 3
Slice the radish into thin, half-moon shapes (about 0.5cm thick). Cut the scallions lengthwise in half and then into 5cm sections. This preparation helps the scallions release their flavor into the soup.
Step 4
Rinse the bean sprouts under running water and drain them in a colander.
Step 5
In a deep pot, add 2.3L of water, the blood-drained beef, half an onion, and the dried kelp. Bring to a rolling boil over medium-high heat for 40 minutes. Skim off any foam that rises to the surface during cooking to ensure a clear and refreshing broth. After 40 minutes, remove the beef to cool slightly. Discard the onion and kelp.
Step 6
Once slightly cooled, shred the beef along the grain or slice it thinly. Avoid cutting it too small, as this can diminish the texture.
Step 7
In a large bowl, combine the shredded beef, fiddlehead ferns, taro stems, and shiitake mushrooms. Add all the ‘Yukgaejang Seasoning’ ingredients (Gochugaru 2 Tbsp, minced garlic 1.5 Tbsp, Guk-ganjang 3 Tbsp, mirin 2 Tbsp, fish sauce 2 Tbsp, a pinch of pepper) and mix well to marinate the ingredients. Ensure everything is evenly coated.
Step 8
In another pot, heat a little cooking oil and 2 Tbsp of sesame oil over low heat. Add 2 Tbsp of gochugaru and stir-fry until fragrant, creating chili oil. Once the chili oil is ready, add the sliced radish and stir-fry over medium heat for 2-3 minutes until the radish absorbs some of the seasoning.
Step 9
Add the prepared scallions and stir-fry for another 1-2 minutes until aromatic. Pour in the reserved beef broth and bring to a vigorous boil over high heat. Once boiling, add the marinated beef, fiddlehead ferns, taro stems, and shiitake mushrooms. Reduce the heat to medium and simmer for about 10 minutes, allowing the flavors to meld.
Step 10
Finally, add the bean sprouts and cover the pot. Cook for another 3-4 minutes until the bean sprouts are crisp-tender. Taste and adjust the seasoning with salt if needed. Your delicious, spicy, and refreshing Yukgaejang is now ready to serve!
