Yukgaejang (육개장) is quite a refreshing soup. It’s spicy and has a kick to it so naturally it’s very popular in Korea. It’s made with shredded beef and a bunch of other veggies. There are a lot of materials in making this so each spoonful is packed with flavor. It’s almost as if it is rice’s best friend as the two go so well together. The best part of the soup is that it’s not only great in the winter to heat you up, but it’s also so refreshing in flavor that it helps you fight off those heat waves.
- Prep Time: 15 mins
- Cook Time: 1 hour and 30 mins
- Total Time: 1 hour and 45 mins
- 1 oz of dried gosari (fernbrakes)
- 1 lb of beef brisket (flank steak or shank meat).
- 1/2 of an onion
- 8 oz of Korean radish
- 14 cups water
- 8 oz of bean sprouts
- 3 dry shiitake mushrooms, soaked
- 2 – 3 bunches scallions
- 2 tbsps of sesame oil
- 2 tbsps Korean Red Hot Chili Flakes
- 1 tbsp of minced garlic
- 2 tbsps of soy sauce
- 1 tsp of dwenjang Soybean Paste
- 1 tsp of Korean Chili Pepper Paste
- Salt and pepper to taste
- 2 eggs, lightly beaten
- Take the gosari and add it to a small pot with about 4 cups of water. Boil it over heat and wait untilt he gosari is pretty tender.
- Once this is cooked, drain the water and cut it into small 3-4 inch length pieces.
- In a larger pot, you’ll now take the meat, cut up veggies, and garlic and boil it with about 14-15 cups of water. Let it boil under medium heat and cover it.
- The meat should be very tender so that it can be shredded quite easily.
- Take out the meat and veggies, but preserve the stock.
- Now take the meat and strip it into pieces. You should be able to do this by hand.
- Blanch the bean sprouts in boiler water for a moment, then wash and drain. Cut the scallions into 3-4 inch lengths as well.
- Now take the mushrooms and thinly slice them.
- In a pan, add sesame oil and stir in the Korean red chili pepper flakes. It should be thick and make sure not to burn the flakes.
- Now, in the same pan, add the meat, fernbrakes, mushrooms, and add a table of soy sauce.
- Mince garlic and add it to the pan as well.
- It’s now time to brew the soup add the contents of the pan into the pot where you have the broth. Mix in a tbsp or soy sauce.
- Stir in the red chili pepper paste and dwenjang and boil for it about 20 minutes.
- Put in the bean sprouts and scallions and let it boil for an additional 10 minutes. Add salt and pepper to taste.
- Right before serving, sprinkle the egg over the soup and mix it around a bit.
- Serve it with rice. Serve it to hungry Korean Food lovers!