Name: Yukgaejang: Spicy Korean Beef Soup
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: 1 lb. beef brisket -; 1 peeled medium onion, half kept whole and half thinly sliced -; 6 dried or fresh shiitake mushrooms -; 3 tbsp. gochugaru -; 3 tbsp. sesame oil -; 2 tbsp. soy sauce -; 2 tbsp. minced garlic, from about 10 cloves -; 1 tbsp. kosher salt -; 1/2 tsp. freshly ground black pepper -; 1 c. dried gosari, soaked in hot water for 30 minutes and cut into 2-inch pieces -; 1 leek, quartered lengthwise and cut into 2-inch strips -; 6 oz. mung bean sprouts -; 1 c. dangmyeon, soaked in hot water for 30 minutes, optional -; Cooked rice, for serving -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Yukgaejang: Spicy Korean Beef Soup

1. 1 lb. beef brisket -

2. 1 peeled medium onion, half kept whole and half thinly sliced -

3. 6 dried or fresh shiitake mushrooms -

4. 3 tbsp. gochugaru -

5. 3 tbsp. sesame oil -

6. 2 tbsp. soy sauce -

7. 2 tbsp. minced garlic, from about 10 cloves -

8. 1 tbsp. kosher salt -

9. 1/2 tsp. freshly ground black pepper -

10. 1 c. dried gosari, soaked in hot water for 30 minutes and cut into 2-inch pieces -

11. 1 leek, quartered lengthwise and cut into 2-inch strips -

12. 6 oz. mung bean sprouts -

13. 1 c. dangmyeon, soaked in hot water for 30 minutes, optional -

14. Cooked rice, for serving -

How to cook deliciously - Yukgaejang: Spicy Korean Beef Soup

1. Stage

In a large pot, add beef brisket and enough cool water to fully cover it. Let it sit for 30 minutes. Drain, rinse, and return beef brisket into the pot. Add 14 cups of water, halved onion, and shiitake mushrooms. Set over high heat until it comes up to a hard boil. Lower heat to simmer for 1 hour and 30 minutes without a lid on. Occasionally skim off fat and scum that comes up to the top with a ladle or large spoon.

2. Stage

In a small bowl, combine gochugaru, sesame oil, soy sauce, garlic, salt, and black pepper.

3. Stage

Remove pot off heat. Scoop out beef brisket, onion, and shiitake mushrooms into a medium bowl and allow to cool. Discard the onion. Thinly slice beef brisket into bite-sized pieces, about 1/4-inch thick and 1 1/2-inches long. Thinly slice shiitake mushrooms. Return the beef brisket and shiitake mushrooms into the pot.

4. Stage

Add sliced onions, gochugaru mixture, gosari, leeks, and mung bean sprouts into the pot. Stir to combine. Set over medium-high heat and boil for about 30 minutes. Optional: Add soaked dangmyeon for the last 10 minutes of cooking.

5. Stage

Adjust seasoning with additional salt, if needed. Serve with cooked rice.