Yukgaejang (Spicy Beef Soup)

Name: Yukgaejang (Spicy Beef Soup)
Total time: 1 h 30 min
Yield: 4
Cuisine: Korean
Ingredients: 400 g Beef brisket or shank; 4 stalks Green onions (daepa), plenty; 2 handfuls Bean sprouts (sukju); 150 g Fern brake (gosari), soaked; 75 g Taro stem (torandae, optional); 1 handful Glass noodles (dangmyeon), soaked; 1 Egg (optional); 3 + 2 tbsp / 1 + 2 tbsp Chili paste: gochugaru, sesame oil, garlic, light soy sauce; 1920 ml Water

Hand-shredded beef, scallions and fern brake simmered in a fiery, chili-oiled broth — a warming, deeply spicy bowl to shake off the cold.

Quelle

Rezept von Korean home kitchens · 🏺 Traditionell

Korean home-style / 한국 가정식 — Yukgaejang is a fiery shredded-beef soup thick with green onion, bean sprouts and fern brake. It grew out of an older spicy meat-soup tradition, with beef ('yuk') giving it its name, and is a staple at Korean gatherings and memorial tables as well as an everyday warmer.

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Zubereitung im Video · 3 Videos

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⏱ 90 Min.🍽 4 Portionen🔥 340 kcal🇰🇷 Südkorea🌶️🌶️🌶️

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Zubereitung

Boil the beef with a chunk of green onion for about 40 minutes until very tender, then lift it out, cool, and tear it into thin shreds along the grain.
💡 Tearing the beef by hand instead of slicing lets it drink up the spicy broth.
Keep the cooking broth. Blanch the bean sprouts, fern brake and taro stem briefly and cut the green onions into long finger lengths.
Stir the gochugaru into the sesame oil with the garlic and soy to make a chili paste, and toss the shredded beef and vegetables through it.
Bring the reserved broth back to a boil, add the seasoned beef and vegetables, and simmer 20 minutes so the broth turns red and fragrant.
Add the soaked glass noodles and cook a few minutes more until slippery.
If you like, stir a beaten egg through the simmering soup in ribbons, then adjust the salt and serve very hot.

💡 Tipps

Long green onions, cooked until soft and sweet, are the backbone of a good yukgaejang — use more than you think.
Blooming the gochugaru in sesame oil first gives the broth its glossy red colour and rounder heat.
It reheats beautifully; the flavour settles and deepens by the next day.