Spicy and Savory Yukgaejang with Green Onions and Napa Cabbage
#Yukgaejang #BeefRecipe #GreenOnionRecipe #NapaCabbageRecipe #SpicySoup #HomemadeFood
This is a recipe for Yukgaejang, a hearty Korean soup, made with a rich beef broth, plenty of fresh green onions, and tender napa cabbage. The chewy texture of the beef brisket and shank combined with the savory broth creates a deep and complex flavor. It’s the perfect winter soup that will have you finishing a bowl of rice in no time. Make a generous batch and freeze it for quick, warm, and satisfying meals anytime. While a simple green onion Yukgaejang is delicious, today we’re adding napa cabbage for an even richer taste experience. The spicy and slightly sweet flavor is truly exceptional.
Broth Ingredients- 500g Beef Brisket
- 500g Beef Shank
- 1 Green Onion (including the root part)
- 1/2 Onion (with skin)
- 3 Cloves Garlic
- 2 Bay Leaves
- 1 tsp Whole Peppercorns
- 2 Tbsp Rice Wine (Cheongju)
Yukgaejang Seasoning and Topping Ingredients- Shredded Cooked Beef Brisket (appropriate amount)
- Shredded Cooked Beef Shank (appropriate amount)
- 4 Green Onions (mostly white parts, cut into 5-6cm lengths)
- 2 cups Cooked Napa Cabbage (cut into bite-sized pieces)
- 4 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 3 Tbsp Guk-ganjang (Korean soy sauce for soup)
- 1 Tbsp Yangjo-ganjang (regular soy sauce)
- 1 Tbsp Rice Wine (Cheongju, for reducing gamey smell)
- 2 Tbsp Minced Garlic
- 1 tsp Ginger Juice (or minced ginger)
- 1 tsp Black Pepper
- Shredded Cooked Beef Brisket (appropriate amount)
- Shredded Cooked Beef Shank (appropriate amount)
- 4 Green Onions (mostly white parts, cut into 5-6cm lengths)
- 2 cups Cooked Napa Cabbage (cut into bite-sized pieces)
- 4 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 3 Tbsp Guk-ganjang (Korean soy sauce for soup)
- 1 Tbsp Yangjo-ganjang (regular soy sauce)
- 1 Tbsp Rice Wine (Cheongju, for reducing gamey smell)
- 2 Tbsp Minced Garlic
- 1 tsp Ginger Juice (or minced ginger)
- 1 tsp Black Pepper
Cooking Instructions
Step 1
Prepare the fresh beef brisket and shank, which are key ingredients for Yukgaejang. Using good quality beef with well-drained blood is important.
Step 2
Rinse the beef brisket and shank under cold running water 3-4 times to thoroughly remove any remaining blood. Properly draining the blood ensures a clean broth without any off-putting smells.
Step 3
Rinse the beef brisket and shank again after draining the blood and set them aside.
Step 4
In a pot, place the rinsed beef brisket and shank, the white parts of the green onion, half an onion (with skin), whole garlic cloves, bay leaves, and whole peppercorns in a spice bag. (You can add medicinal herbs like those used for chicken soup or astragalus root for an even deeper flavor.) Add plenty of water and bring to a boil over high heat. Once boiling, reduce to medium-low heat and simmer for over an hour to create a rich broth. Skim off any scum or foam that rises to the surface during simmering.
Step 5
While the broth is simmering, prepare the green onions for the Yukgaejang. Cut the thicker parts of the green onions into pieces about the size of your little finger, and halve any that are particularly thick. This size and cut helps them absorb the seasoning well and provides a pleasant texture.
Step 6
After simmering the broth for over an hour until it’s rich and flavorful, strain it through a sieve to separate the beef and the spice bag. Set aside the clear, concentrated broth.
Step 7
Let the removed beef brisket and shank cool slightly. Brisket and shank are excellent cuts for their value, suitable for soups, braising, or even making beef cutlets.
Step 8
Once slightly cooled, shred the beef brisket and shank into fine strands, following the grain of the meat. You can easily shred them with chopsticks or your fingers.
Step 9
Add the blanched and chopped napa cabbage to the shredded beef. If you don’t have pre-cooked napa cabbage, you can buy fresh napa cabbage, blanch it briefly in boiling water with a little salt, rinse it in cold water, and then squeeze out excess moisture. It’s important to squeeze the cabbage thoroughly to ensure a tender texture.
Step 10
Add all the Yukgaejang seasoning ingredients to the shredded beef and napa cabbage. Use gochugaru for spiciness and color, and season with guk-ganjang and yangjo-ganjang for umami and saltiness. Rice wine and ginger juice effectively remove any gamey smell from the beef. Add minced garlic and black pepper for extra flavor.
Step 11
After adding the seasoning ingredients, gently mix and massage everything together with your hands to ensure the seasonings are evenly distributed. The better the seasoning is incorporated, the deeper the flavor will be.
Step 12
Bring the prepared rich broth to a rolling boil over high heat. Once boiling, add all the seasoned ingredients and bring back to a boil over high heat. Once it starts boiling again, reduce to medium heat and simmer for at least 30 minutes, allowing the ingredients to soften and the flavors to meld. If it tastes too bland after simmering, you can add salt to adjust the seasoning.
Step 13
Your spicy, savory, and refreshing Yukgaejang is ready! It’s a hearty meal when served with rice, and pairs wonderfully with refreshing dongchimi (radish kimchi) or crisp chonggak kimchi. Enjoy a warm and delicious meal with this hearty Yukgaejang!
