Spicy and Refreshing Yukgaejang (Spicy Beef and Vegetable Soup)
Yukgaejang with Plenty of Napa Cabbage and Scallions ~
A clean and spicy Yukgaejang recipe without any greasiness or gamey smell.
Ingredients for Broth and Main Components
- 300g Korean beef for soup (brisket or shank)
- Pinch of whole peppercorns
- 1 handful of scallion roots
- 8 cups (1.6L) water
- 200g soybean sprouts
- 200g young napa cabbage
- 2-3 stalks of scallions
- A bit of shiitake mushrooms (fresh or dried)
- 1 piece of radish, about 3cm thick
Seasoning Ingredients
- 3-4 Tbsp red pepper flakes (gochugaru)
- 1/2 Tbsp red pepper paste (gochujang)
- 2-3 Tbsp soup soy sauce (guk-ganjang)
- 1-2 Tbsp seasoned soy sauce (mat-ganjang or regular soy sauce)
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- Salt (to adjust seasoning)
- 3-4 Tbsp red pepper flakes (gochugaru)
- 1/2 Tbsp red pepper paste (gochujang)
- 2-3 Tbsp soup soy sauce (guk-ganjang)
- 1-2 Tbsp seasoned soy sauce (mat-ganjang or regular soy sauce)
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- Salt (to adjust seasoning)
Cooking Instructions
Step 1
First, prepare the vegetables. Wash the soybean sprouts and drain them. Trim the ends of the young napa cabbage and cut it into bite-sized pieces. Cut the white and green parts of the scallions into large sections. Prepare the mushrooms by cleaning and slicing them. Slice the radish into thin, half-moon shapes or julienne it.
Step 2
In a large pot, add 8 cups of water, the Korean beef for soup, scallion roots, and whole peppercorns. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low, cover, and simmer for about 40 minutes to 1 hour, or until the beef is tender, to make the broth. (Tip: For a cleaner broth, you can blanch the beef in boiling water with a splash of soju before making the main broth.)
Step 3
While the beef is cooking, bring another pot of generously salted water to a boil. Briefly blanch the young napa cabbage, soybean sprouts, and scallions separately. After blanching, do not rinse the vegetables with cold water; instead, immediately remove them and gently squeeze out excess water. (This helps retain the vegetables’ crisp texture.)
Step 4
Once the beef is cooked, remove it from the pot and let it cool slightly. Strain the broth through a sieve, reserving the clear broth. Shred or slice the cooked beef into bite-sized pieces, following the grain or cutting against it.
Step 5
In a large bowl, combine the prepared beef, blanched vegetables (napa cabbage, soybean sprouts, scallions), sliced mushrooms, and radish. Add all the seasoning ingredients (red pepper flakes, red pepper paste, soup soy sauce, seasoned soy sauce, sesame oil, minced garlic). Gently mix everything with your hands until well combined, ensuring the seasoning coats all the ingredients evenly.
Step 6
Transfer the seasoned mixture to the pot and stir-fry over medium heat for about 5 minutes. This step helps meld the flavors and enhances the savory taste.
Step 7
Pour in half of the reserved broth (4 cups) into the pot with the stir-fried ingredients. Bring to a boil over high heat, then reduce to medium-low and simmer for about 10 minutes.
Step 8
Add the remaining broth (4 cups). If you had set aside the radish used for the broth, add it back in now, sliced. Bring the soup back to a boil, then reduce to low heat and simmer for another 5-10 minutes to allow the flavors to fully develop.
Step 9
Taste the soup and adjust the seasoning. Add more salt or soup soy sauce as needed to reach your desired flavor. You can also add a pinch of black pepper if you like.
Step 10
Serve the delicious Yukgaejang generously in bowls. Enjoy with a hot bowl of rice!
