Yukgaejang (Korean Spicy Beef Soup)
Authentic Yukgaejang, a hearty Korean spicy beef soup made with tender brisket, leeks, and chili oil. Bold, comforting, and ready in about 2 hours.
Equipment
Ingredients
For beef soup
- 0.8 oz (22g) dried fernbrake
- 1 oz (28g) dried taro stem optional
- 8 oz (225g) mungbean sprouts
- 5 oz (140g) oyster mushroom or shiitake mushroom, torn into bite size pieces
- 2 Asian leek
- 3 cloves garlic minced
- 1 tsp (5 ml) Korean chili paste (gochujang)
- 1 tbsp (15 ml) soy sauce
- 3 tbsp (45 ml) Korean soup soy sauce (gukganjang)
- 1 1/2 tbsp (22 ml) Korean anchovy sauce
- salt and pepper to taste
For beef stock
- 1 1/4 lb (560 g) beef brisket
- 1 large onion cut in half
- 1 whole garlic cut in half
- 1/2 lb (225g) Korean radish cut into large chunks
- 14 cups (about 3 liter) water
For chili oil
- 2 tbsp (30 ml) oil
- 2 tbsp (30 ml) sesame oil
- 3-4 tbsp (30–40 g) Korean chili flakes (gochugaru)
Instructions
- To rehydrate the dried vegetables:Add the dried fernbrake (gosari) to a pot of water and bring it to a gentle boil. Simmer for about 20 minutes, then remove from heat, cover, and let it soak for 1 hour until tender. Repeat the same process with the dried taro stem (toran). Drain both vegetables, rinse several times in cold water, and squeeze out excess water. Cut into 2-inch (5 cm) pieces. The texture should be soft yet slightly chewy.
- To make the beef stock:In a large stockpot, combine the beef brisket, onion, garlic, and Korean radish. Add 14 cups (3.3 L) of water and bring to a boil. Reduce the heat and simmer gently for 45 minutes, skimming off any foam. Remove the beef and discard the vegetables. Strain the broth through a fine mesh sieve, then set aside. Once the beef is cool enough to handle, shred it into bite-size pieces. The broth should taste clean and rich — simmer a little longer if it tastes flat.
- To blanch the fresh vegetables:Slice the Korean leeks (daepa) in half lengthwise and cut into 2-inch (5 cm) pieces. I like to remove the pale green core from the white part since it can get tough once cooked. Bring a large pot of salted water to a boil, add the mung bean sprouts, and blanch for about 10 seconds. Add the mushrooms and leeks and blanch together for 10 more seconds. Drain and rinse under cold water, then squeeze gently to remove excess water.
- To make the soup:Heat the oil and sesame oil in a large pot over low heat. Add the Korean chili flakes (gochugaru) and stir gently for about 30 seconds until fragrant — don’t let it burn. Add the shredded beef and blanched vegetables, stirring well to coat everything evenly in the chili oil. Pour in 8 to 10 cups (2–2.4 L) of the reserved stock, depending on how thick you prefer the soup. Stir in a teaspoon of gochujang to enhance the color and depth of flavor. Cover and simmer for 15–20 minutes over medium-low heat. Season with soy sauce, Korean soup soy sauce (gukganjang), and anchovy sauce. Taste and adjust salt if needed, and finish with plenty of black pepper before serving.