Spicy and Refreshing Premium Yukgaejang
Recipe for Deep and Rich Yukgaejang to Enjoy at Home
Prepare a hearty and satisfying breakfast with this meticulously prepared, refreshing, and spicy Yukgaejang. It’s also perfect for a hangover cure that will refresh you from the inside out.
Main Ingredients- 400g Beef Brisket (Yangji)
- 2 Scallions
- 1 Onion
- 1 handful Boiled Taro Stems
- 1 handful Boiled Bracken (Gosari)
Broth and Seasoning Ingredients- 10 cups (2L) Water
- 2 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Gukganjang (Soy sauce for soup)
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
- 1/2 tsp Salt (adjust to taste)
- 1 Tbsp Sesame Oil
- 10 cups (2L) Water
- 2 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Gukganjang (Soy sauce for soup)
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
- 1/2 tsp Salt (adjust to taste)
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, prepare the beef brisket, the core of the broth. Soak the brisket in cold water for about 30 minutes to remove blood. After draining, place the brisket in a pot with 10 cups of water and 1 tablespoon of minced garlic. Simmer over medium heat for about 1 hour to extract a rich broth. Skim off any foam that rises to the surface during cooking for a cleaner, clearer broth.
Step 2
While the beef is simmering, prepare the vegetables for the Yukgaejang. Thickly slice the onion and cut the scallions lengthwise. For the bracken and taro stems, ensure they are pre-boiled and soaked in cold water to remove any bitterness before squeezing out the excess water. (If using pre-boiled, store-bought fern or taro stems, you can significantly shorten the cooking time and skip the soaking process for bitterness removal.) If you want to add extra refreshment, you can add bean sprouts, but I omitted them as I didn’t have them on hand.
Step 3
Once the beef is cooked, remove it from the pot, let it cool slightly, and then shred it along the grain into bite-sized pieces. Keep the broth simmering gently over low heat. In a bowl, combine the shredded beef with the seasoning ingredients (excluding sesame oil): gochugaru, gukganjang, minced garlic, and black pepper. Mix well with your hands until the beef is coated. Adjust the amount of salt based on the saltiness of your gukganjang. (If you prefer a thicker, richer Yukgaejang, you can add a tablespoon of pan-fried flour to the broth to thicken it. I opted for a lighter taste, so I skipped this step.)
Step 4
Finally, add 1 tablespoon of sesame oil to the seasoned beef and mix gently again to enhance the aroma.
Step 5
Add the seasoned shredded beef along with the prepared bracken, taro stems, sliced onion, and scallions to the simmering broth.
Step 6
Cover the pot and let the Yukgaejang simmer over medium-low heat for about 1 hour, allowing all the flavors to meld together for a deep, robust taste.
Step 7
The Yukgaejang prepared this way is perfect for serving the next morning. However, if you wish to serve it immediately, you can prepare it by lightly beating an egg and swirling it into the simmering soup to create delicate egg ribbons.
Step 8
For breakfast, transfer the Yukgaejang to a separate pot and bring it to a gentle simmer. Serve it hot at the table. Before eating, taste the soup and adjust the seasoning with a little salt if needed.
Step 9
Using chopsticks, gently drizzle the beaten egg into the simmering soup to create beautiful egg ribbons. This completes your refreshing and delicious bowl of Yukgaejang.
