Yukgaejang, a fiery and flavorful Korean beef soup, is a culinary experience you won't soon forget. This hearty stew, brimming with tender beef, rich broth, and a delightful array of vegetables and spices, is a staple in Korean cuisine, beloved for its robust taste and warming qualities. The complex interplay of savory beef, spicy gochujang (Korean chili paste), and fragrant aromatics creates a depth of flavor that's both comforting and exhilarating. It's a dish perfect for a chilly evening or anytime you crave a truly satisfying and authentic Korean meal.
Beyond its simple elegance, Yukgaejang boasts a surprising depth of flavor that's achieved through careful preparation and simmering. The secret lies in the balance of ingredients and the careful attention to detail in the cooking process. Ready to embark on a culinary journey and create your own bowl of this delicious Korean classic? Let's dive into the step-by-step instructions to guide you through making this unforgettable Yukgaejang recipe.
Tools Needed
- Large pot
- Small saucepan
- Tea bag (optional)
- Spatula
Ingredients
- Beef: 1 pound
- Dashi Kombu: about your palm size
- Green onions: 3-7
- Garlic cloves: 5-7
- Peppercorns: 1 tablespoon
- Cold water: 15 cups
- Garlic: 10 cloves, chopped
- Kochu Garu (Korean red pepper flakes): 4 tablespoons
- Sesame oil: 5 tablespoons
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Anchovies: 3
- Soy sauce: 3 tablespoons
- Bean sprouts: 1/2 pound
- Gochugaru (Korean chili powder)
- Kkotsoban (Royal Fernbrake)
- Toran (Perilla)
- Glass noodles (optional)
- Eggs (optional)
Step-by-Step Instructions
Step 1. Prepare the Rich Beef Stock
- Combine beef, dashi kombu, green onions, garlic, and peppercorns in a large pot. Add 15 cups of cold water, bring to a boil, then skim off any scum.
- Reduce heat to medium and simmer for 2 1/2 hours.
- Remove beef and vegetables from the stock. Let the beef cool and shred it by hand.
Step 2. Craft the Aromatic Chili Oil
- In a small saucepan, sauté chopped garlic, green onions, gochugaru, sesame oil, salt, pepper, and anchovies over low heat for 15 minutes.
- Increase heat to medium and add soy sauce to chili oil, stir for one minute.
Step 3. Combine and Simmer for Flavor
- Chop green onions into bite-sized pieces. (Optional: Prepare other Korean vegetables like kkotsoban, toran, and other mentioned if available).
- Add the shredded beef, prepared vegetables, and chili oil to the beef stock. Add bean sprouts.
- Bring to a boil, reduce heat to medium, and simmer for 2 hours. (Optional: Soak glass noodles in warm water for 2 hours).
Step 4. Serve and Enjoy Authentic Yukgaejang
- Serve the soup as is, or add glass noodles and a poached egg per serving.
Read more: Delicious Abalone Porridge Recipe (Jeonbokjuk)
Tips
- Use a tea bag to easily remove the dashi kombu.
- Adjust the amount of gochugaru to your spice preference.
- The optional vegetables are a great addition but not essential for the recipe.
- When adding eggs, gently pour beaten eggs into the soup in a circular motion and do not stir to avoid a cloudy soup.
Nutrition
- Calories: 600-800
- Fat: 30-45gg
- Carbs: 20-30gg
- Protein: 50-60gg
FAQs
1. Can I substitute the beef in this recipe?
While beef is traditional, you can substitute with thinly sliced sirloin, brisket, or even short ribs for a richer flavor. Adjust cooking time as needed depending on the cut of meat.
2. What if I don't have all the spices listed?
Don't worry! You can adjust the spice level and omit certain spices if needed. The key flavors are the gochujang (Korean chili paste) and gochugaru (Korean chili flakes) for the heat and depth. Experiment to find your preferred level of spiciness.
Enjoy your homemade bowl of authentic Yukgaejang! This flavorful and warming stew is a testament to the beauty of Korean cuisine, perfect for sharing with friends and family. From its rich broth to its tender beef, each spoonful offers a delicious and satisfying experience.