Korean Spicy Beef Vegetable Soup (Yukgaejang)
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Additional Time
1 hr
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Total Time
2 hrs 10 mins
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Servings
8 people
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Course
Main Course, Soup
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Cuisine
Korean
Korean Spicy Beef Vegetable Soup (Yukgaejang)
Description
Korean Spicy Beef Vegetable Soup, also known as Yukgaejang, combines tender shredded beef brisket with an assortment of rehydrated and fresh vegetables such as fernbrake, taro stem, mung bean sprouts, oyster mushrooms, and Asian leeks. The beef is simmered with radish, onion, and garlic to create a flavorful stock that serves as the soup's base. A blend of Korean condiments, including gochujang chili paste, gukganjang soy sauce, anchovy sauce, and gochugaru chili flakes infused in chili oil, imparts a vivid spicy and savory character to the broth.
The soup is prepared by first rehydrating dried vegetables through boiling and soaking, then blanching the fresh vegetables briefly. The shredded beef is added back into the strained stock, which is seasoned and combined with the prepared vegetables and chili oil to complete the soup. The method results in a complex layering of flavors and a mix of tender, crunchy, and chewy textures that make each spoonful interesting. The moderate heat level and umami depth reflect traditional Korean cooking techniques and flavor profiles.
This soup is well-suited as a hearty meal during cooler weather and can be served on its own or alongside rice. It offers a nourishing option with protein and vegetables integrated into one broth-based dish.
Ingredients
For beef soup
- 0.8 oz (22g) fernbrake dried
- 1 oz (28g) taro stem optional, dried
- 8 oz (225g) mung bean sprouts
- 5 oz (140g) oyster mushroom or shiitake mushroom, torn into bite size pieces
- 2 asian leek
- 3 cloves garlic minced
- 1 tsp gochujang Korean chili paste
- 1 tbsp soy sauce
- 3 tbsp Korean soup soy sauce also known as gukganjang
- 1 1/2 tbsp anchovy sauce Korean
- salt to taste
- black pepper to taste
For beef stock
- 1 1/4 lb (560 g) beef brisket
- 1 onion cut in half, large
- 1 garlic cut in half, whole
- 1/2 lb (225g) Korean radish cut into large chunks
- 14 cups (about 3 liter) water
For chili oil
- 2 tbsp neutral cooking oil generic cooking oil
- 2 tbsp sesame oil
- 3-4 tbsp gochugaru Korean chili flakes
Instructions
To re-hydrate the dried vegetables
- Add fernbrake in a pot filled with water. Bring it to a gentle boil and simmer for 20 minutes. In another pot, cook the taro stem using the same method. Let it soak in the pot for 1 hour as well. Remove each pot from the heat and let vegetables to soak in the pot, covered, for 1 hour.
- Drain the dried vegetables and rinse them in cold water several times. Squeeze out the extra water from the vegetables. Cut fernbrake and taro stem in 2-inch slices.
To make the beef stock
- In a stock pot, combine onion, whole garlic (cut in half), chunks of radish and beef brisket. Add 14 cups of water to the pot and bring it to a gentle boil. Reduce the heat to low and let it simmer for 45 minutes.
- Discard the vegetables and reserve the beef. Strain the stock in a skimmer to collect any small particles. Reserve the stock.
- When the beef is cooled to touch, shred the beef into bite size pieces.
To blanch the fresh vegetables
- For the Asian leeks, cut them in half lengthwise, then cut into 2-inch slices. As an optional step, remove the pale green core in the center of the white parts of the leeks because they tend to be tough. You can leave it the way it is, if you wish.
- Bring a large pot of water to boil and sprinkle some salt. Add mungbean sprouts, stir, and wait for 10 seconds.
- Add oyster mushroom and leek slices. Cook the vegetables for 10 more seconds. Drain and rinse the vegetables in cold running water. Squeeze out the extra water.
To make the beef soup (Yukgaejang)
- Heat oil and sesame oil in a large pot over low heat. Add the Korean chili flakes and stir it for 30 seconds to release the fragrance and infuse the oils.
- Add the vegetables and beef into the pot. Stir well to coat them with the chili oil. Pour the reserved stock into the pot. The amount of stock could be between 8-10 cups, depending on how thin you want your stew to be.
- Add a teaspoon of Korean chili paste (gochujang) into the stew and mix well. Chili paste will help your stew to maintain its redness of broth without going dull. Cover the pot and let the stew simmer for 15-20 minutes over med-low heat.
- Season the stew with 3 different Korean sauces; soy sauce, Korean soup soy sauce, and Korean anchovy sauce. Taste the broth and add some salt, if needed. Lastly sprinkle with lots of black pepper according to your taste.
User Reviews
Overall Rating
5
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