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Korean Spicy Beef Soup (Yukaejang) Recipe

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Korean Spicy Beef Soup (Yukaejang)
Naomi Imatome
Yuk Gae Jang is a hearty Korean soup that warms you from your lips to your toes. Full of meat and vegetables, it's fiery red, bold, and spicy. Yuk Gae Jang is a one-pot meal that requires very little hands-on time but tastes like you've spent all day making it.

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 6 Servings

Ingredients:

  • 1 lb brisket
  • 2 bundles of scallions, cut into thirds
  • 1 cup bean sprouts
  • 3/4 cup dried fernbrake (gosari/ bracken fiddleheads), presoaked
  • 2 Tbsp minced garlic
  • 2 Tbsp sesame oil
  • 2 tsp red pepper powder (kochukaru)
  • 2 Tbsp red pepper paste (kochujang)
  • 2 tsp soy sauce
  • 1 tsp black pepper
  • 2 eggs, beaten
  • 1 cup cooked glass noodles (optional)

Preparation:

  1. In a large pot, bring brisket and about 4 quarts of water to a boil.
  2. Reduce heat to simmer and cook until meat is tender, skimming off fat and scum.
  3. Remove the meat from the broth but keep the broth in the pot.
  4. When it's cool enough to handle, hand-shred the beef with the grain.
  5. In a mixing bowl, combine shredded beef with scallions, bean sprouts, and gosari (fernbrake).
  6. Season beef and vegetables with garlic, sesame oil, red pepper powder, red pepper paste, soy sauce, and black pepper.
  7. Add seasoned ingredients to the broth and bring to a boil.
  8. Simmer for about 5 minutes and adjust soup to taste with soy sauce if necessary.
  9. Swirl beaten egg into the soup and if using, add noodles.
  10. Turn off heat and serve.
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