YUKGAEJANG (SPICY BEEF SOUP WITH VEGETABLES)
A hearty, spicy Korean beef soup packed with flavor!
Provided by Hyosun
Categories Main
Number Of Ingredients 16
Steps:
- 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.
KOREAN SPICY BEEF SOUP (YUKAEJANG)
Steps:
- Gather the ingredients.
- In a large pot, bring brisket and about 4 quarts of water to a boil.
- Reduce heat to a simmer and cook until meat is tender, skimming off fat and foam.
- Remove the meat from the broth but keep the broth in the pot.
- When it's cool enough to handle, hand-shred the beef with the grain.
- In a mixing bowl, combine shredded beef with scallions, bean sprouts, and fernbrake (gosari).
- Season beef and vegetables with garlic, sesame oil, gochugaru, gochujang, soy sauce, and black pepper.
- Add seasoned ingredients to the broth and bring to a boil.
- Simmer for about 5 minutes and adjust soup to taste with soy sauce if necessary.
- Swirl the beaten eggs into the soup.
- Add noodles, if using, and turn off heat.
Nutrition Facts : Calories 373 kcal, Carbohydrate 19 g, Cholesterol 142 mg, Fiber 9 g, Protein 31 g, SaturatedFat 7 g, Sodium 206 mg, Sugar 1 g, Fat 21 g, ServingSize 6 Servings, UnsaturatedFat 0 g
YOOK GAE JANG- KOREAN SPICY BEEF AND VEGETABLE SOUP
I love this Korean spicy beef and vegetable soup! It does take some time and like most Korean dishes, a lot of work goes into making it, but it is definitely worth it. My mom used to make this in a bigger batch than the one I posted, and we would eat this for days and days (we didn't mind because we loved this)! We've since learned that we can freeze this. I hope you like spicy food because this can get really spicy! To make it spicier, I like to add more chili pepper instead of the red pepper paste. NOTE: The recipe does not allow for me to include 1 package Fernbrake into the list of ingredients. You can buy one that is already packaged in water, or buy dried fernbrake, reconstituted in water. THIS makes the dish! Without it, it's just ok.
Provided by Heystopthatnow
Categories Asian
Time P2D
Yield 8 bowls, 8 serving(s)
Number Of Ingredients 14
Steps:
- Place beef bones and brisket in a large pot with enough water (to completely cover the bones) and bring to a boil. Reduce heat, skim off the foam, and simmer for 3 hours. Keep replenishing the pot with more water as it evaporates.
- Remove from heat and let it cool. When it is cool enough, remove the bones and beef.
- Shred the meat into 2 inch strips. (When shredded, they should be the thickness of the meat should be the width of a yarn.).
- In a bowl, mix together garlic, hot pepper paste, chili powder, salt, black pepper, sesame oil, soy sauce, and sesame seeds into a paste.
- Combine shredded beef with the paste mixture and let it marinate overnight.
- Place the beef broth in the refrigerated for 1 day.
- Take the broth out and skim off the fat until the broth is clear.
- Bring the broth back to a boil. You will cook the broth for at least another half hour as you add the following:.
- Cut the drained fernbrake into 2 inch pieces and add to the beef broth.
- In a separate pot, boil 6 cups of water. Add in 1 bundle of Dahng Myun (transparent noodles). Drain and add to the soup.
- Add the refrigerated beef mixture (from step 5) into the broth.
- Add the bean sprouts into the broth.
- Add the green onions, or leek into the broth.
- Serve hot with rice.
- Note: You can freeze this. Freeze in portioned containers. When you are ready to enjoy it again, simply let it defrost in the fridge and reheat.
Nutrition Facts : Calories 233.7, Fat 18.4, SaturatedFat 6.6, Cholesterol 41.4, Sodium 795.4, Carbohydrate 6.2, Fiber 2.3, Sugar 1.8, Protein 11.9
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