Yukgaejang, the spicy Korean beef stew

• Meat

  • 1 1/3 lb Beef brisket

• Produce

  • 1 Daikon radish
  • 1 tbsp Garlic
  • 6 Garlic cloves
  • 4 1/2 tbsp Korean chili flake
  • 2 Leeks cut into 2" slices, Asian
  • 1/2 lb Mung bean sprouts
  • 1 Onion or 1 leek, large
  • 1/2 lb Oyster mushroom torn into bite size pieces

• Condiments

  • 5 tbsp Korean soy sauce

• Baking & Spices

  • 1 tbsp Peppercorn, black
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Canola oil
  • 1 tbsp Sesame oil

• Liquids

  • 10 cups Water

• Other

  • 1/2 lb (200g korean fiddle head, re-hydrated, and well rinsed, cut into 2" slices

Found on beyondkimchee.com

Description

Ingredients

• 1 1/3 lb (600g) beef brisket
• 1 large onion or 1 leek sliced
• 6-7 garlic cloves
• 2 Asian leeks cut into 2 slices, each slice quartered and the core removed
• 1 daikon radish, sliced into 4-5 pieces
• 1 tablespoon black peppercorn
• 10 cups water
• 1/2 lb (200g) Korean fiddle head, re-hydrated, and well rinsed, cut into 2 slices
• 1/2 lb (250g)mung bean sprouts
• 1/2 lb (200g) oyster mushroom torn into bite size pieces
• 4 tablespoon Korean chili flakes
• 1 tablespoon sesame oil
• 5 tablespoon Korean soy sauce for soup, gookganjang
• 1 tablespoon finely minced garlic
• salt and pepper to taste
• 1 tablespoon canola oil
• 1/2 tablespoon Korean chili flakes

Directions

• In a large pot combine beef, onion (or 1 leek), garlic cloves, peppercorn, radish and water. Bring to boil and simmer over low heat for 45 minutes. Reserve the beef and the 5-6 cups of stock. Discard the rest.
• Shred the beef and set aside.
• In a pot boil water. Blanch mung bean sprouts with a little salt for 2 minutes. Using a strainer remove the sprouts from the water and rinse in a cold water, squeeze out the excess water and set aside.
• Blanch the mushroom in a same manner. Set aside.
• Blanch the sliced leeks in a same manner and rinse in the cold water, drain. Set aside.
• In a large bowl combine shredded beef, fiddleheads, bean sprouts, mushrooms. Add the 4 tablespoon Korean chili flakes, sesame oil, Korean soy sauce for soup and minced garlic. Using a hand mix them all together until all the ingredients are well mixed with the seasoning.
• In a large heavy bottom pot, heat 1 tablespoon oil over low heat. Add the 1/2 tablespoon of Korean chili flakes and gently stir well. You will see the oil is changing its color to red. Becareful not to burn the chili flakes.
• Add the beef mixture and toss well with the oil. Pour the 5 cups of reserved stock in the pot. The stock should cover every ingredient in a pot. Add more stock if needed. Bring to gentle boil, cover with a lid and then simmer for 1 hour over low heat.
• Add the reserved blanched Asian leek in the pot and cook for additional 15 minutes. Season the stew with salt if needed and sprinkle lots of freshly grated pepper.
• Serve hot with rice.

Nutrition