Spicy and Refreshing Beef Yukgaejang
Delicious Homemade Beef Yukgaejang Recipe
As the last of the ‘Boknal’ summer days arrives, let’s make a hot and refreshingly cool Beef Yukgaejang! This hearty, spicy soup is perfect for a satisfying meal. For the full recipe, visit the blog: https://m.blog.naver.com/yejin1108/221072214194
Main Ingredients- Beef (stewing cuts) 400g
- Boiled Fernbrake (Gosari) 250g
- Mooli/Daikon Radish 2 handfuls (approx. 200g)
- Green Onions/Scallions 2 handfuls (approx. 150g)
- Water 6 bowls (approx. 1200ml)
Seasoning Ingredients- Soy sauce for soup (Guk-ganjang) 5 Tbsp
- Red pepper flakes (Gochugaru) 5 Tbsp
- Minced garlic 2 Tbsp
- Salted fermented shrimp (Saeujeot) 1 Tbsp (minced)
- Sesame oil 5 Tbsp
- Soy sauce for soup (Guk-ganjang) 5 Tbsp
- Red pepper flakes (Gochugaru) 5 Tbsp
- Minced garlic 2 Tbsp
- Salted fermented shrimp (Saeujeot) 1 Tbsp (minced)
- Sesame oil 5 Tbsp
Cooking Instructions
Step 1
1. Prepare the fernbrake, radish, and green onions. If using dried fernbrake, soak it thoroughly in advance. If using pre-soaked fernbrake, briefly blanch it in boiling water for about 1 minute to remove any strong odor. Slice the radish into thin strips or bite-sized pieces, and chop the green onions into large sections.
Step 2
2. In a large bowl, combine the prepared fernbrake, radish, and green onions. Add 2 Tbsp of soup soy sauce, 2 Tbsp of red pepper flakes, 1 Tbsp of minced garlic, 1 Tbsp of minced salted fermented shrimp, and 2 Tbsp of sesame oil. Mix well by hand, massaging the ingredients. Let this mixture marinate for 30 minutes to allow the flavors to meld.
Step 3
3. Season the beef (400g, for stew) with a pinch of salt and pepper. Ensure you have thoroughly patted dry the beef to remove any excess blood, as this helps prevent unwanted gamey flavors.
Step 4
4. Heat 3 Tbsp of sesame oil in a pot over medium-high heat. Add the seasoned beef and stir-fry until it’s browned on all sides. Searing the beef well at this stage is crucial for developing a deep, rich flavor in the Yukgaejang.
Step 5
5. Once the beef is browned, add the marinated vegetables to the pot and stir-fry them with the beef. After the vegetables are partially cooked, pour in 6 bowls of water (approximately 1.2 liters) and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 30 to 40 minutes. Skim off any foam that rises to the surface during cooking to ensure a clean and flavorful broth. Drizzle in 2 drops of sesame oil at the very end for an enhanced aroma. Adjust seasoning with more soup soy sauce or salt if needed, according to your preference.
Step 6
6. Serve the well-cooked Yukgaejang hot with a bowl of rice. It’s absolutely delicious mixed with rice or when you make it into a rice soup!
