Spicy Yukgaejang with Plenty of Bracken
Hearty Yukgaejang Made with Abundant Bracken and Rich Broth
A nourishing dish perfect for a hearty meal! This Yukgaejang recipe is packed with bracken for a delightful texture and a deeply flavorful, spicy broth. Enjoy this comforting and restorative soup that’s both delicious and satisfying.
Main Ingredients- Beef (for soup) 600g
- Dried Bracken 50g
- Scallions 5+ stalks (generous amount)
- Radish (Moo) 1/5 of a block
Seasonings- Gochugaru (Korean chili flakes) 2 Tbsp
- Gukganjang (Soup soy sauce) 5 Tbsp
- Cheongju (Rice wine) or Mirin 1 Tbsp
- Minced Garlic 1 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Gukganjang (Soup soy sauce) 5 Tbsp
- Cheongju (Rice wine) or Mirin 1 Tbsp
- Minced Garlic 1 Tbsp
Cooking Instructions
Step 1
Let’s start by preparing the bracken, a key ingredient for Yukgaejang. Soak the dried bracken in cold water for about 1 hour. Then, boil it in water for 30 minutes until tender. After boiling, rinse the bracken under cold running water, wash it thoroughly, and cut it into bite-sized pieces. This process helps reduce any bitterness and ensures a tender texture.
Step 2
For the beef, it’s best to use a cut suitable for soup. Using a larger piece that you then cut yourself will result in a richer flavor as it simmers. Briefly soak the beef in cold water to remove excess blood. Then, cut it into manageable pieces, about 3-4 cm in length. Removing the blood ensures a clear and clean-tasting broth.
Step 3
In a bowl, combine the cut bracken and the drained beef. Add the soup soy sauce, gochugaru, and cheongju (or mirin). Gently mix everything together with your hands, like massaging the ingredients, to marinate them. Ensure the seasonings are evenly distributed. This step forms the foundational flavor of your Yukgaejang.
Step 4
Now, heat a pot over medium-high heat. Add a drizzle of perilla oil and cooking oil, then add a generous amount of roughly chopped scallions. Sauté the scallions until they are softened and fragrant. This step helps bring out the natural sweetness of the scallions, adding depth to the soup’s aroma and flavor.
Step 5
Once the scallions are nicely sautéed and translucent, add the thinly sliced radish (moo) and stir-fry for a short while longer. The radish will soften and meld with the scallions, contributing to a delicious broth base.
Step 6
Add the marinated bracken and beef mixture to the pot with the sautéed scallions and radish. Stir everything together well to combine. Pour in enough water (or beef broth for extra flavor) to cover all the ingredients, and bring it to a boil over high heat.
Step 7
Once the soup comes to a rolling boil, reduce the heat to medium and let it simmer gently. Allow it to cook until the beef and bracken are tender. Skim off any foam that rises to the surface during cooking for a clearer broth. Taste the soup and adjust the seasoning with salt if needed. It’s best to adjust with soy sauce first, then add salt if more salinity is required.
Step 8
Finally, stir in a generous amount of minced garlic. The garlic will enhance the spicy and refreshing notes of the Yukgaejang. Let it simmer for another minute or two before turning off the heat. Your delicious Yukgaejang is now ready to be served!
