Spicy Beef Soup (Yukgaejang)
My in laws came by for a quick lunch last weekend and every time they visit, I like to test some Korean recipes on them. I don't know why I like to put that pressure on myself 😅 My husband is often the first guinea pig and if he's impressed, it goes to the boss level lol. My mother in law is an amazing cook and has taught me many tips and tricks over the years so I just want to make her proud. Here's a Yukgaejang that was Lee family approved 😊
Cooking Method
Stovetop
Time
🕒🕒🕒
Recipe
Ingredients (6-8 Servings)
—Stock
4 L WATER
1 LB. BEEF BRISKET
5X5 IN. PIECE OF DRIED KELP (KOMBU)
1 WHITE ONION, PEELED AND HALVED
6 GARLIC CLOVES
1 TBSP BLACK PEPPER CORNS
5 DRIED SHIITAKE MUSHROOMS
—Sauce
1/4 CUP GARLIC, MINCED
3 GREEN ONIONS, CHOPPED
4 TBSP KOREAN RED PEPPER FLAKES (GOCHUGARU)
5 TBSP SESAME OIL
2 TBSP FISH SAUCE
2 TBSP MUSHROOM SEASONING
1 TSP SALT
1/2 TSP BLACK PEPPER
—Vegetables
4 OZ SOAKED FERNBRAKE (GOSARI), CUT IN 3 INCH PIECES
1/2 LB SOYBEAN SPROUTS
3 KOREAN GREEN ONIONS, CUT IN 2 INCH PIECES THEN QUARTER THE WHITES
Instructions
In a large pot, add all the ingredients for the stock with the peppercorns and garlic in a spice ball. Bring to a boil and reduce to a medium simmer covered. After 30 minutes remove Kombu and continue to boil to and additional 1.5 hours.
Turn heat off. Discard onions and spice ball from the broth. Set aside the mushrooms and beef to cool. When it’s ready to handle, shred beef by hand and slice mushrooms.
Mix all sauce ingredients in a bowl. Add shredded beef, mushrooms and vegetables. Mix well.
Add the mixture to the broth and bring to a boil and simmer on medium low for an hour covered.
Serve with rice.