Yukgaejang

4/1/2025

Prep Time: 30 minutes | Cook Time: 2.5 hours

Description

Yukgaejang is a hearty, spicy Korean soup known for its healing and comforting properties. It’s full of tenderly braised beef shreds and a colorful medley of vegetables, all melded together in a rich chili-tainted beef broth. The vibrant heat and deep flavors make it a perfect winter dish.

Ingredients

• 500g Brisket
• 12 cups of Water
• 1 large Onion, peeled and halved
• 6 Garlic cloves
• 2 Leeks
• 150g of Bean Sprouts
• 100g of Gosari (fernbrake)
• 3 Green Onions
• 3 Red Hot Chili Peppers
• 2 tablespoons of Red Pepper Powder
• 1 tablespoon of Soy Sauce
• Salt and Pepper to taste

Optional Ingredients

• 1 tablespoon Sesame Oil (deepens the flavor and adds a distinct, nutty note)
• 150g of Tofu (adds softer texture and slight freshness to balance the overall spicy soup)
• 2 Shiitake Mushrooms (brings more depth and umami to the broth)

Estimated Time

• Prep time: 30 minutes
• Cook time: 2.5 hours

Instructions

1. Thoroughly wash the brisket under cold water.
2. In a large pot over medium heat, add the brisket, onion, and garlic. Fill the pot with 12 cups of water and bring to a boil. Skim off any fat or residues that float to the top.
3. Once clean, reduce the heat to low and let the broth simmer for about 2 hours.
4. Remove the brisket from the broth and let it cool. Strain the broth and set it aside.
5. Shred the cooled brisket.
6. Rinse gosari under cold water and soak it for 30 minutes.
7. Slice the leeks, green onions, and chili peppers thinly, and mix them with the red pepper powder, salt, and pepper.
8. Back into the pot, add the shredded brisket, bean sprouts, soaked gosari and the vegetable-spice mixture.
9. Pour the strained broth, bring the mixture to boil, then let it simmer for another 30 minutes.
10. Adjust the soup’s flavor with a hint of soy sauce. For those using optional ingredients, add the tofu and mushrooms and cook for an additional 10 minutes. Drizzle with sesame oil before serving, if desired.

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