Spicy Korean Beef & Vegetable Soup (Yukgaejang)
I love Maangchi!
This soup is delicious, although I’ve adapted it a bit from Maangchi’s original recipe. Mainly because one key ingredient is missing in my version- a mountain vegetable called Fernbrake. It is missing because first of all I can’t find it, and second of all it makes me think of the thing I hate most in the world.
You should watch Maangchi’s original video for this, it’s so good.
I totally love the beef and vegetable combination, and the spicy heartiness of the soup. I inhaled it over the course of 2 days.
Spicy Korean Beef & Vegetable Soup (Yukgaejang)
2016-10-17 13:15:19
Ingredients
- 1 pound beef brisket, cut into several pieces along the grain 3 inch long, soaked in cold water for 10 to 20 minutes, washed, and drained
- 4 dried shiitake mushrooms
- 1 medium onion, cut in half and peeled
- Roughly 3 cups mung bean sprouts, washed and strained
- 14-16 green onions, cut into 2½ inch long pieces
- 8 cloves of garlic, minced
Sauce
- 1 tablespoon Korean hot pepper paste (gochujang)
- 1 tablespoon salt
- 1 tablespoon soy sauce
- 1 table spoon sesame oil
- 1 tablespoon olive oil (or any cooking oil)
Instructions
- In a large pot, bring 12 cups of water to a boil. Add the beef along with the dried shiitake mushrooms and the onion.
- Cook for 1 hour over medium high heat. (If you have a slow cooker you can of course do this over slower heat for a longer period of time- this would be ideal.)
While it boils, make the seasoning sauce and prepare the vegetables
- Combine the sauce ingredients in a bowl and mix it well. Cover with plastic wrap and set aside.
- Put the mung bean sprouts, green onions, and garlic in a large bowl.
- After an hour, check the beef to be sure it's tender by ripping a piece with your fingers. When it’s done, remove the beef, onion, and mushrooms with a slotted strainer. Let the beef and mushrooms cool down and discard the cooked onion.
- Mix the vegetables with the seasoning sauce by hand until well incorporated. Add to the boiling stock.
- Cover and cook 20 minutes over medium high heat until the vegetables are cooked through and tender, but not mushy.
- Slice the mushrooms and pull the beef apart into strips. Add to the boiling soup and cook another 10 minutes.
- Remove from the heat, and serve with rice.
Victoria's Kitchen http://kitchenbyvictoria.com/
