Yukgaejang (Spicy Beef Soup with Vegetables)
User Reviews
4.7
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Prep Time
3 mins
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Cook Time
1 hr 30 mins
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Servings
4
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Course
Main Course
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Cuisine
Korean
Yukgaejang (Spicy Beef Soup with Vegetables)
Description
Yukgaejang (Spicy Beef Soup with Vegetables) centers on beef brisket simmered to tender perfection alongside dried fernbrake (gosari), bean sprouts, mushrooms, and scallions. The process begins with cooking the gosari until tender and shredding the beef after slow simmering in water, sometimes enhanced by additional broths like beef bone, dashima, or anchovy broth for layered flavor. The soup's distinctive spicy and savory taste is developed through sesame oil, Korean red chili flakes (gochugaru), garlic, and soy sauce, with optional pastes adding depth.
The texture contrasts between the tender beef strands and the various vegetables, including the chewy mushrooms and crisp bean sprouts, create a satisfying mouthfeel. The broth is typically clear but richly flavored, carrying the heat and umami forward.
This soup is typically served hot as a main dish, often accompanied by rice and kimchi. The strong spice and hearty ingredients make it ideal for cooler weather or when a comforting savory meal is desired.
Gosari soaking times can vary but boiling until tender is key to integrating its texture well into the soup. The broth can be adjusted with different bases, balancing water and flavorful stock for the desired richness. Discarding cooked vegetables but reserving the broth helps create a clean yet robust soup body. Adding beaten eggs or starch noodles is optional and can enrich the dish. This recipe offers flexibility in customizing spice levels by adjusting chili flakes and pastes.
Ingredients
- 1 ounce dried fernbrake gosari, 고사리, about 1 cup rehydrated
- 1 pound beef brisket 양지머리, or flank steak or shank meat
- 1/2 onion do not cut off the stem
- 8 ounces Korean radish mu (무), cut into big chunks - optional
- 8 ounces bean sprouts sukju (숙주
- 3 dry shiitake mushrooms soaked or 2 ounces fresh shiitake or oyster mushrooms
- 2 - 3 scallions 2 or 3 stalks of Korean daepa (large variety scallion, or 2 or 3 stalks of Korean daepa (large variety scallion
Seasonings
- 2 tablespoons sesame oil
- 2 tablespoons red chili pepper flakes gochugaru, 고추가루, 2.5 to 3 TB for spicier soup
- 1 tablespoon garlic minced
- 2 tablespoons soy sauce guk ganjang, 국간장 (soup soy sauce), divided
- 1 teaspoon red chili pepper paste gochujang, 고추장, optional
- 1 teaspoon soybean paste doenjang, 된장, optional
- salt
- black pepper
Optional additions
- 2 egg lightly beaten
- 3 ounces dangmyeon noodles soaked in warm water for 20 minutes, starch noodles, 당면
Instructions
- Add the gosari and 4 cups of water to a small pot. Boil over medium heat, covered, until tender. Mine only took about 30 minutes, but the time can vary significantly depending on gosari. Turn the heat off and let it cool in the cooking water. When ready to use, rinse in cold water and drain. Cut into 4-inch lengths, removing tough ends of the stems, if any. (See note 1.)
- In a large pot, bring the meat, onion, and optional radish, to a boil in 14 cups of water (see note 2 for other broth options). Reduce the heat to medium, and skim off the scum. Boil, covered, until the meat is tender enough for shredding, about 1 hour. Pull a string of meat off and check the tenderness. Let the meat cool a bit in the cooking liquid. Discard the vegetables, reserving the stock in the pot. Spoon off any visible fat. The broth should be about 7 to 8 cups.
- When the meat is cool enough to handle, shred into about 3 to 4-inch strips.
- Blanch the bean sprouts in boiling water for a minute. Wash with cold water and drain. Cut the scallions into 4-inch lengths. Thinly slice the soaked mushrooms.
- In a pan, heat the sesame oil until hot over low heat and stir in the chili pepper flakes. Turn the heat off as soon as the oil starts to turn red and the chili pepper flakes become a bit pasty. This only takes a few seconds. Do not burn the flakes.
- Add the meat, gosari, mushrooms, 1 tablespoon soup soy sauce, and garlic to the pan. Toss well to coat everything with the oiled chili pepper flakes.
- Add the meat and gosari mixture to the broth. Stir in 1 tablespoon of soup soy sauce, optional gochujang and doenjang, and boil over medium high heat, covered, for about 10 minutes.
- Throw in the bean sprouts and scallions, and boil over medium heat for another 10 minutes. Add salt (1 teaspoon or more) and pepper to taste. Within a few minutes before turning the heat, add the optional noodles. Slowly drizzle the optional eggs over the boiling soup and turn the heat off. Serve with rice.
Instant Pot method
- Add the meat, onion, and optional radish to the Instant Pot along with 10 cups of water.
- Cook on Manual High for 30 minutes. When it's done cooking, release the pressure after 10 minutes. Remove the meat, and strain the broth. Follow the rest of the stove top recipe. Use the Sauté function for steps 7 and 8 to finish up.
Notes
- Soak or boil the gosari adequately to ensure tenderness before adding to the soup.
- Using a combination of beef bone broth or dashima broth can enhance the soup's flavor complexity.
- Skim scum from boiling broth for a clearer soup.
- Discard cooked vegetables after broth extraction to keep the soup light but flavorful.
- Adjust chili pepper flakes to modify spiciness according to preference.
User Reviews
Overall Rating
4.7
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