Yukgaejang: A Hearty and Spicy Korean Beef Soup

INTRODUCTION

Yukgaejang or should I say 육장 is quite a delicious and warming recipe. It’s a classic Korean beef soup whose name translates to one of the richest in taste and spiciest soups. Packed with tender meat, nutrient-rich vegetables, and a very spicy broth, this soup is great to enjoy anytime. Today, we will show you how to make this terrific and filling dish in your kitchen.

What is Yukgaejang?

Yukgaejang is a Korean stew that consists of shredded beef, mixed vegetables, and spicy flavored liquid flavored with gochugaru (Korean red chili flakes) and gochujang (Korean red chili paste). Although this dish is generally preferred during the winter months, but its taste is so amazing that it can be served throughout the year. The combination of tender meat, aromatic vegetables and spicy broth creates a dish that is not only heart-warming but also highly satisfying.

Why You’ll Love Yukgaejang

• Hearty and Nourishing: This soup is a great option for a nutritious dinner as it is rich in protein and nutrients.
• Flavorful and Spicy: This blend of spices and fresh ingredients not only provides a complex and satisfying taste but also warms you up.
• Comfort Food: In Korea, yukgaejang is considered a comfort food, so it is an ideal choice for family get-togethers or when one is feeling unwell.

Ingredients

Beef Broth

• 10 cups water
• 350 grams beef brisket or flank steak, shank steak
• 1 onion, cut in half
• 75 g green onions (2.6 ounces), cut it in about half to divide the white and green parts.
• 1 tsp black peppercorn, whole

Main

• 1 Tbsp cooking oil
• 3 Tbsp sesame oil
• 75 g green onion (2.6 ounces)
• 3 Tbsp Korean chili powder, or Korean chili flakes, gochugaru
• 95 g shiitake mushrooms, fresh, thinly sliced
• 100 g hydrated gosari (fern brake), (3.5 ounces), cut into 4 cm to 5 cm, refer to my cooking tips above
• 2 Tbsp Korean chili oil (optional)
• 200 g bean sprouts (7 ounces)

Seasonings

• 2 Tbsp Korean soup soy sauce (gukganjang)
• 1 Tbsp Korean fish sauce (or Korean soup soy sauce)
• 1/2 Tbsp minced garlic
• 1/2 tsp fine sea salt
• 1/8 tsp ground black pepper

Garnish

• 10 g green onion (0.4 ounces), thinly sliced
• fine sea salt, to taste

Instructions

1. To remove the crimson fluid, or myoglobin, soak the brisket in a bowl of water for 20 minutes. During this time, keep changing the water a few times.
2. Add brisket, onion, green onion, and whole pepper to a large pot. Add 10 cups of water in it. Boil it on high flame for about 15 minutes, and then skim off the foam that emerges.
3. When the water starts boiling, cover the vessel with a lid and reduce the flame to medium. After this, boil it for another 45 minutes. This will make about 7.5 to 8 cups of broth.
4. Take out the meat and leave it on a plate to cool. Pour the remaining ingredients into a large, clean bowl and strain. Save the broth and discard all the vegetables after straining.
5. When the meat is cool enough to touch, trim off any stringy fat and cut or tear the brisket into thin small pieces.
6. While a large, clean pot is heating over medium-low heat, add the green onions, cooking oil, and sesame oil and stir.
7. When the green onions start to wilt a little, add chili powder and keep stirring for about 30 seconds until all the oil is mixed well. It is important to avoid burning the chili powder.
8. Now add the meat, shiitake mushrooms, and broth (from Step 3) to the pot and bring to a boil over medium-high heat. When it starts boiling well, reduce the flame to medium and add fern brake, chilli oil and spices, and mix. Cover the vessel with a lid and boil it for about half an hour.
9. After this, add sprouted soybean and boil for 10 minutes. If needed, add salt as per taste and green onion garnish. Serve it with kimchi, rice bowls, and other Korean side dishes.

Tips for Making Perfect Yukgaejang

• Quality Beef: Using high-quality beef brisket will make the soup taste even better. If you want even more richness, choose meat with a little marmalade.
• Customize the Vegetables: You can also add vegetables of your choice, such as zucchini, radish, or celery, or substitute these vegetables.
• Control the Spice: The heat level of the soup can, in fact, be turned up according to your taste by adjusting the quantity of gochugaru. But if you prefer it spicier, you can do so by adding more later.
• Storage of Leftovers: Yukgaejang can be stored in the refrigerator for three days without spoiling. Before serving, heat it slightly on a low flame.

How to Store Yukgaejang

If you prepare several quantities at a time, it can be kept in the refrigerator, but only if it is an airtight container. In this case, soup is good for up to three to four days. If you want soup for a longer period of time, then divide the soup into portions and store them in the freezer.

Before serving, thaw the soup in the fridge overnight and reheat it when needed. This ensures that you will have a long period to enjoy the soup according to your schedule and desire for the same.

Health Benefits

Yukgaejang is not only mouth-watering, but nutritionally it is also a good source. Protein and vitamins from beef and vegetables are huge, aside from the nutrients added through spices, including gochugaru and ginger, which could speed up metabolism and the process of digestion.

In this way, consuming yukgaejang not only lets you enjoy delicious food but is also beneficial for your health. So, when you prepare or eat it, you can make it a part of your healthy life.

CONCLUSION

Yukgajang is a popular Korean dish that is a great example of the comforting and hearty nature of home-cooked food. This spicy soup will become a favorite in your kitchen due to its delicious blend of ingredients, including tender meat and colorful vegetables.

This is perfect because it allows you the authentic Korean taste right on your table, whether as a soup to impress your guests or when craving something just to warm your heart. The excitement of discovering the bold flavors that make this a true classic will definitely make this dish enjoyable with family and friends.

FAQ’s