Yukgaejang is a traditional Korean spicy beef soup that is both hearty and flavorful. Made with shredded beef, scallions, bean sprouts, and a variety of spices, it offers a warming and satisfying meal perfect for cold days or when you're in the mood for something with a bit of a kick. This dish is not only delicious but also packed with nutrients, making it a favorite in Korean cuisine.
Ingredients
To make Yukgaejang, you will need the following ingredients:
Main Ingredients:
- 1 lb (450g) beef brisket
- 8 cups water
- 1 large onion, quartered
- 6 cloves garlic
- 2 stalks of green onion, cut into large pieces
- 1 piece of ginger (1 inch), sliced
Seasoning Ingredients:
- 2 tablespoons Korean chili powder (gochugaru)
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons sesame oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- Salt and pepper to taste
Vegetables:
- 2 cups bean sprouts
- 2 cups of shredded Napa cabbage
- 2 cups of fernbrake (gosari), soaked and drained
- 1 large leek, sliced into thin strips
- 4 green onions, cut into 2-inch pieces
Garnish:
- Sesame seeds
- Chopped green onions
Preparation and Cooking Instructions
Step 1: Prepare the Beef Broth
- In a large pot, combine the beef brisket, water, onion, garlic, green onion, and ginger. Bring to a boil.
- Once boiling, reduce the heat and let it simmer for about 1.5 to 2 hours, until the beef is tender.
- Remove the beef from the pot and let it cool. Strain the broth, discarding the solids, and set aside.
Step 2: Shred the Beef
- Once the beef has cooled, shred it into thin strips using your hands or a fork.
- Place the shredded beef in a bowl and mix with Korean chili powder, soy sauce, fish sauce, sesame oil, minced garlic, and minced ginger. Let it marinate for about 15-20 minutes.
Step 3: Cook the Vegetables
- In a large pot, add the prepared broth and bring it to a boil.
- Add the bean sprouts, shredded Napa cabbage, and fernbrake (gosari) to the broth. Cook for about 10 minutes.
- Add the marinated beef and continue to cook for another 10 minutes.
- Finally, add the sliced leek and green onions. Cook for an additional 5 minutes. Season with salt and pepper to taste.
Step 4: Serve
- Ladle the Yukgaejang into bowls.
- Garnish with sesame seeds and chopped green onions.
- Serve hot with a side of steamed rice and kimchi.
Tips
- Quality Ingredients: Use fresh ingredients for the best flavor. High-quality beef and fresh vegetables make a significant difference.
- Spiciness: Adjust the amount of Korean chili powder to suit your taste preference. Yukgaejang is typically spicy, but you can make it milder if desired.
- Preparation: Prepare the beef broth a day ahead and refrigerate it. This will allow the fat to solidify on top, making it easier to remove if you prefer a less fatty broth.
- Storage: Yukgaejang can be stored in the refrigerator for up to 3 days. Reheat it gently on the stove before serving.
Variations
- Chicken Yukgaejang: Substitute beef with chicken for a lighter version of the soup. Use chicken thighs or breasts, and follow the same steps for shredding and seasoning.
- Vegetarian Yukgaejang: Use vegetable broth and add tofu or mushrooms instead of beef for a vegetarian version.
- Different Vegetables: Feel free to add or substitute vegetables such as spinach, zucchini, or bell peppers according to your preference.
Calorie Information
A typical serving of Yukgaejang (about 1.5 cups) contains approximately:
- Calories: 250-300 kcal
- Protein: 20-25 grams
- Fat: 10-15 grams
- Carbohydrates: 20-25 grams
Conclusion
Yukgaejang is a delicious and nutritious soup that embodies the rich and spicy flavors of Korean cuisine. With its tender beef, flavorful broth, and assortment of vegetables, it provides a perfect balance of taste and nutrition. Whether you follow the traditional recipe or adapt it to your preferences, Yukgaejang is sure to become a favorite in your household. Enjoy this warming and hearty soup on a cold day or whenever you need a comforting meal.
