Yukgaejang (Spicy Beef Soup with Vegetables

• Meat

  • 1 lb Beef brisket

• Produce

  • 1 tbsp Garlic
  • 8 oz Korean radish
  • 1/2 Onion
  • 2 bunches Scallions
  • 3 Shiitake mushrooms, dry

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 tbsp Gochugaru
  • 1 tsp Gochujang
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Sesame oil

• Liquids

  • 14 cups Water

• Other

  • 1 teaspoon doenjang, 된장 (Korean fermented soybean paste
  • 1 ounce dried gosari, 고사리 (fernbrakes - yields about 1 cup rehydrated
  • 2 tablespoons guk ganjang, 국간장 (soup soy sauce
  • 8 ounces sukju, 숙주 (bean sprouts

Found on koreanbapsang.com

Description

Ingredients

• 1 ounce dried gosari, 고사리 (fernbrakes) - yields about 1 cup rehydrated
• 1 pound beef brisket, 양지머리 (or flank steak or shank meat)
• 1/2 onion (do not cut the stem)
• 8 ounces Korean radish (mu, 무), cut into big chunks - optional
• 14 cups water
• 8 ounces sukju, 숙주 (bean sprouts)
• 3 dry shiitake mushrooms, soaked (or fresh shiitake or oyster mushrooms)
• 2 - 3 bunches scallions
• 2 tablespoons sesame oil
• 2 tablespoons gochugaru, 고추가루 (Korean red chili pepper flakes) - more for spicier soup
• 1 tablespoon minced garlic
• 2 tablespoons guk ganjang, 국간장 (soup soy sauce)
• 1 teaspoon doenjang, 된장 (Korean fermented soybean paste)
• 1 teaspoon gochujang, 고추장 (Korean chili pepper paste)
• salt and pepper
• 2 eggs, lightly beaten

Directions

• Add the gosari and 4 cups of water to a small pot. Boil over medium heat, covered, until tender. Mine only took about 30 minutes, but the time can vary significantly depending on gosari. Turn the heat off and let it cool in the cooking water. When ready to use, rinse in cold water and drain. Cut into 4-inch lengths, removing tough ends of the stems, if any. In a large pot, bring the meat, onion, optional radish, and garlic to a boil in 14 cups of water. Reduce the heat to medium, and skim off the scum. Boil, covered, until the meat is tender enough for shredding, 1 to 1-1/2 hours. Pull a string of meat off and check the tenderness. Remove the meat and cool. Discard the vegetables, reserving the stock in the pot. Spoon off any visible fat. When the meat is cool enough to handle, shred into about 3 to 4-inch strips. Blanch the bean sprouts in boiling water for a minute. Wash with cold water and drain. Cut the scallions into 4-inch lengths. Thinly slice the soaked mushrooms. In a pan, heat the sesame oil until hot over low heat and stir in the chili pepper flakes. Turn the heat off as soon as the oil starts to turn red and the chili pepper flakes become a bit pasty. This only takes a few seconds. Do not burn the flakes. Add the meat, fernbrakes, mushrooms, 1 tablespoon soup soy sauce, and garlic. Combine well. Add the meat and gosari mixture along with 1 tablespoon of soup soy sauce into the broth. Stir in the gochujang and doenjang and boil over medium heat, covered, for 20 minutes. Throw in the bean sprouts and scallions, and boil for another 10 minutes. Add salt (1 teaspoon or more) and pepper to taste. Slowly drizzle the eggs over the boiling soup and turn the heat off. Serve with rice.