One of Korea's Most Beloved Soups, Yukgaejang!

 

 RICH and FLAVORFUL Korean Beef Soup, Yukgaejang

Yukgaejang is a very popular soup in Korea and has a deep and rich flavor that Koreans enjoy year-round.

Hello everyone, I hope you are all doing well. Recently, one of my viewers requested a video on making Yukgaejang, which is Korean spicy beef soup. Coincidentally, my daughter also wanted to eat Yukgaejang so I thought it was the perfect time to make this delicious soup to share with you all. Yukgaejang is a very popular soup in Korea and has a deep and rich flavor that Koreans enjoy year-round. Hope you enjoy this recipe!

Ingredients (4 servings)

1 pound beef brisket, 8oz mung bean sprout, 1oz dried gosari (fernbrake), 10 green onions, 7oz white mushrooms or shiitake mushrooms, 10oz radish, 13 cups of water

Seasoning

5T Korean red pepper powder, 2T minced garlic, 3T soup soy sauce (gukganjang), 3T fish sauce, a bit of pepper

How to make

Step 1: Meat Preparation

Pour about 13 cups of water into a big pot. Cut the beef brisket into large chunks in the lengthwise direction. Cut the radish into large pieces and put it in a pot. Add 2 slices of ginger. 

First, open the lid and boil over high heat. If the soup starts to boil, use a ladle to remove impurities once the soup starts to boil. It may overflow, so open the lid slightly and boil over medium heat for about an hour.

Step 2: Cutting Ingredients

Cut green onions into 2-inch sized pieces. Slice the white mushrooms. This is fernbrake soaked in warm water for three hours. Cut fernbrake into 2-inch sized lengths.

Step 3: Blanch fernbrake

Blanch fernbrake in boiling water for about 10 minutes. Drain the blanched fernbrake in a strainer.

After 1 hour, open the lid and take out the meat, radish and ginger. Tear the meat.

STEP 4: Seasoning the meat and fernbrake

Place fernbrake in the bowl with the shredded meat. Add 4 tablespoons of Korean red pepper powder. Add 3 tablespoons of soy sauce for soup. Add 3 tablespoons of fish sauce. Add 3 tablespoons of meat broth. Add 2 tablespoons of garlic. Mix it well so that the sauce gets well-seasoned. Let it sit for about 10 minutes. Slice the boiled radish.

Step 5: Boiling

Add seasoned meat and fernbrake to the boiled stock. Add sliced radish. Add mushrooms, mung bean sprouts and green onions. Add a bit of pepper. Cover and simmer over high heat for another 15 minutes. 

After 15 minutes.  Very authentic and hearty Yukgaejang is done~~

Doesn’t this soup look so yummy? Because the meat was boiled for a long time, the taste is more enhanced and you can easily taste the deep flavor. Yukgaejang pairs well with a bowl of rice and is a very hearty meal to enjoy at anytime.  Thanks for watching and I’ll see you next time. Thank you, bye bye~

Ingredients (4 servings)

• 1 pound beef brisket
• 8 oz mung bean sprout
• 1 oz dried gosari (fernbrake)
• 10 green onions
• 7 oz white mushrooms or shiitake mushrooms
• 10oz radish
• 13 cups of water

Seasoning

• 5T Korean red pepper powder
• 2T minced garlic
• 3T soup soy sauce (gukganjang)
• 3T fish sauce
• a bit of pepper

Notes

• Beef brisket is most commonly used in Yukgaejang. You can also use the beef shank. If you are not able to eat beef, you can use chicken instead of beef.
• In Korea, large green onions are used a lot, but I prepared regular green onions today because it’s easier to find abroad.
• If you don’t have gukganjang, you can use regular soy sauce as an alternative.
• You can buy fernbrake at a Korean food store or on Amazon.

Check out My Amazon Page💜: https://www.amazon.com/shop/chungskfood