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Yukgaejang
Yukgaejang is a hearty and spicy Korean beef soup that warms the soul. This traditional dish features tender shredded beef simmered with a vibrant array of vegetables in a deeply flavorful broth, making it a comforting meal perfect for cold days or any time you crave something robust and satisfying. Rich in history, Yukgaejang was originally consumed by farmers to replenish their energy after a long day in the fields. The balance of bold flavors, tender beef, and fresh vegetables is what makes this dish a beloved staple in Korean cuisine, inviting you to savor each spoonful.
Ingredients
- Beef brisket
- 1 pound
- Water
- 8 cups
- Soy sauce
- 1/4 cup
- Gochujang (Korean red pepper paste)
- 3 tablespoons
- Garlic
- 6 cloves, minced
- Ginger
- 1 tablespoon, minced
- Sesame oil
- 2 tablespoons
- Onion
- 1 large, sliced
- Carrot
- 1 large, julienned
- Green onion
- 2 stalks, chopped
- Mushrooms (shiitake or button)
- 1 cup, sliced
- Fernbrake (gosari), rehydrated
- 1 cup
- Salt
- to taste
- Black pepper
- to taste
- Sesame seeds
- for garnish
Instructions
- In a large pot, bring 8 cups of water to a boil over high heat.
- Add the beef brisket to the boiling water and let it boil for about 5 minutes to remove any impurities. Drain and rinse the beef under cold water.
- Return the beef to the pot and add the soy sauce, gochujang, minced garlic, minced ginger, and sesame oil. Stir well to combine the ingredients.
- Bring the mixture to a boil again, then reduce the heat to low and simmer for about 30 minutes, allowing the flavors to meld.
- Add the sliced onion, julienned carrot, chopped green onion, sliced mushrooms, and rehydrated fernbrake to the pot. Simmer for an additional 15 minutes, or until the vegetables are tender.
- Season with salt and black pepper to taste, adjusting according to your preference.
- Serve hot, garnished with sesame seeds for an added crunch.
Tips
- For a spicier kick, consider adding extra gochujang or some sliced fresh chili peppers.
- You can substitute beef brisket with shank or flank for different textures.
- For a vegetarian version, replace the beef with tofu and use vegetable broth.
Dietary Information
Servings: 4 Dish Type: Soup Prep Time: 15 minutes Cook Time: 45 minutes Calories: 340 Fat: 15g Carbs: 20g Protein: 35g Sodium: 800mg Sugar: 4g
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