Yukgaejang (Spicy Shredded Beef Soup)
A fiery, sustaining Korean soup made with slow-simmered shredded beef brisket, fernbrake, and bean sprouts in a deeply spiced gochugaru broth. Rich, red, and boldly seasoned, this is a proper Korean restorative. Plan ahead: soak dried fernbrake at least 2 hours before cooking.
Ingredients
- 1 1/2 lb beef brisket
- 2 oz dried fernbrake (gosari) or mung bean sprouts, soaked 2 hrs
- 4 cups bean sprouts
- 8 scallions, cut into lengths
- 2 tbsp sesame oil
- 4 tbsp gochugaru (Korean red pepper flakes)
- 6 garlic cloves, minced
- 2 tbsp gluten-free soy sauce (tamari)
- 2 tbsp fish sauce
- 8 cups water
- 1 tsp salt
Instructions
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1
Soak 2 oz dried fernbrake (gosari) or mung bean sprouts in plenty of cold water for at least 2 hours (or overnight). Drain, squeeze out water, and cut into 3-inch lengths.
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2
Place 1 1/2 lb beef brisket in a large pot with 8 cups water. Bring to a boil, skimming off foam. Reduce heat and simmer for 1 hour until the beef is very tender and shreds easily. Remove beef and let cool slightly; reserve the broth.
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3
Shred the beef along the grain into thin strands using two forks. Confirm the beef reached an internal temperature of 145°F (63°C) or above during cooking.
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4
In a large bowl, combine the shredded beef, drained fernbrake, 6 minced garlic cloves, 4 tbsp gochugaru (Korean red pepper flakes), 2 tbsp sesame oil, 2 tbsp gluten-free soy sauce (tamari), and 2 tbsp fish sauce. Mix well with your hands to coat everything evenly. Let marinate for 10 minutes.
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5
Return the reserved broth to a boil. Add the marinated beef mixture and 4 cups bean sprouts to the boiling broth. Stir to combine.
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6
Add 8 cut into lengths scallions and simmer for 10 minutes. Season with 1 tsp salt and adjust fish sauce to taste.
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7
Ladle into deep bowls and serve immediately with steamed rice.