Yukgaejang (Spicy Beef Soup)
A bold, fiery Korean soup built on a deeply flavored beef broth loaded with shredded brisket, fernbrake, bean sprouts, and scallions, all stained a vivid red by gochugaru. Plan ahead: the beef needs 1 to 1.5 hours to braise.
Ingredients
- 1.5 lbs beef brisket or flank steak
- 10 cups water
- 6 garlic cloves (for broth), smashed
- 4 dried shiitake mushrooms, soaked, sliced
- 2 oz dried gosari (fernbrake fern) or thinly sliced zucchini, soaked, trimmed
- 2 cups mung bean sprouts
- 4 scallions, cut into 2-in pieces
- 2 tbsp gochugaru (Korean red pepper flakes)
- 2 tbsp toasted sesame oil
- 2 tbsp gluten-free soy sauce or tamari
- 4 garlic cloves (for seasoning), minced
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
Instructions
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1
Place 1.5 lbs beef brisket or flank steak in a large pot with 10 cups water and 6 smashed garlic cloves (for broth). Bring to a boil over high heat and skim any grey foam. Reduce heat to medium-low, cover, and simmer for 60-90 minutes until the beef is very tender and easily shredded.
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2
Remove the beef. When cool enough to handle, shred it into thin strips with two forks. Strain the broth and discard the spent garlic; you need about 7-8 cups of broth.
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3
If using dried 2 oz dried gosari (fernbrake fern) or thinly sliced zucchini: soak in warm water for 30 minutes, drain, trim any tough ends, and cut into 3-inch pieces.
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4
In a bowl, combine the shredded beef, fernbrake, 2 tbsp gochugaru (Korean red pepper flakes), 2 tbsp toasted sesame oil, 2 tbsp gluten-free soy sauce or tamari, 4 minced garlic cloves (for seasoning), 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Mix well and let marinate for 10 minutes.
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5
Return the strained broth to the pot and bring to a boil. Add the seasoned beef and fernbrake mixture, the 4 soaked, sliced dried shiitake mushrooms, and 2 cups mung bean sprouts.
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6
Cook for 10 minutes over medium heat. Add 4 cut into 2-in pieces scallions and cook 3 minutes more.
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7
Taste the broth and adjust salt and gochugaru as needed. Ensure the beef registers above 165°F (74°C) internally. Serve hot with steamed rice.