Yukgaejang Spicy Beef Soup With Vegetables Recipes

KOREAN SPICY BEEF VEGETABLE SOUP (YUKGAEJANG)

Steps:

• 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.
• 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.
• 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.
• 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.

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.

YUKGAEJANG (KOREAN SPICY BEEF SOUP)

Steps:

• In a large dutch oven, combine 15 cups cold water, beef and 1/2 onion and simmer on low heat for 2 hours.
• Combine seasoning sauce and set aside.
• Remove meat from water and shred into thick strips. Discard water and 1/2 onion.
• Mix the fernbrake and shredded beef in a bowl with the seasoning sauce.
• In the dutch oven, combine the red pepper oil ingredients and heat over low heat for 5 minutes. Remove to a serving container.
• Wipe dutch oven clean and add beef broth along with the mixed items in the seasoning sauce and bring to a boil. Add green onion slices and continue to boil for 3 minutes. Serve hot with red pepper sauce, as desired.