Yukgaejang (Spicy Shredded Beef Soup)
A comforting bowl of yukgaejang for when you crave a spicy, warming broth. Without simmering for hours, you sauté green onion and beef in sesame oil to build savory depth, then add fernbrake, bean sprouts and shiitake to boil into a deep, fiery soup.
Ingredients
Main
- Beef (brisket)400g
- Fernbrake (gosari)200g
- Green onion3 stalks
- Bean sprouts2 handfuls
- Shiitake mushrooms4
- Wateras needed
Seasoning
- Cooking oil2 tbsp
- Sesame oil4 tbsp
- Red chili powder3 Tbsp
- Minced garlic1 tbsp
- Soup soy sauce (guk-ganjang)2 tbsp
- SaltA pinch
Directions
- 1
Cut the fernbrake, green onion and shiitake mushrooms into bite-size pieces, and rinse the bean sprouts clean.
- 2
In a large pot or wok, add 2 tbsp of cooking oil and 4 tbsp of sesame oil. You can add a little more sesame oil depending on the amount you're making.
- 3
Add the roughly chopped green onion first and stir-fry until fragrant.
- 4
Once the green onion has softened slightly, add the beef and stir-fry together.
- 5
When the surface of the beef is mostly cooked, add 3 tbsp of red chili powder and stir-fry quickly to coat evenly.
- 6
Pour in the water. You can adjust the amount of water depending on how much of the other ingredients you're using.
- 7
When the broth begins to boil, add the prepared fernbrake and shiitake mushrooms and boil together. If you have taro stems, you can add them too.
- 8
Add 1 tbsp of minced garlic and 2 tbsp of soup soy sauce. Season to taste with more soup soy sauce or salt; about 1/2 tbsp of salt works well.
- 9
Finally, top with the rinsed bean sprouts and bring to a brief boil.
- 10
Once the broth is well-flavored and the ingredients are cooked through, the soup is ready and looks appetizing.
- 11
You can enjoy it loaded with ingredients rather than just broth, and if you like, whisking in an egg at the end pairs well too.