Yukgaejang
Yukgaejang, from above
Non vegKorea

Yukgaejang

Shredded beef, bracken and a mountain of spring onion in fiery red broth. Sweat, sniff, smile.

120 minTime
47 gProtein each
hotSpice
Fire broth2 chapters · 1 min read

Make it your way

Grandma's waySpicy shredded beef soup with bracken, sprouts and spring onion.
The original
513kcalsame
47 gproteinsame
6 gfibresame
120minutessame

Yukgaejang.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Beefbrisket, in one piece
Water2½ litres
Sesame oil1 tbsp
Cooking oil (vegetable oil)1 tbsp
Gochugaru4 tbsp
Garlic10 cloves, minced
Soy sauce2 tbsp
Fish sauce2 tsp
Black pepper½ tsp
Fiddlehead fernsoaked gosari (bracken)
Soybean sprouts2 cups
Spring onion (green onion, scallion)a big bunch, cut 6 cm
Sweet potato glass noodles (glass noodles, cellophane noodles)a small handful, soaked
Egg2, beaten
Salt1 tsp

Method

5 steps
  1. 1Simmer the beef in the water for 80 minutes, skimming, until tender. Lift out, cool and shred along the grain. Keep the broth.
  2. 2Warm the sesame oil and oil over low heat, stir in the gochugaru for 1 minute.
  3. 3Toss the beef, bracken, sprouts and spring onion with the chilli oil, garlic, soy, fish sauce and pepper.
  4. 4Add to the broth and simmer 20 minutes. Season with salt.
  5. 5Add the glass noodles, then drizzle the egg over the surface. Wait 30 seconds before stirring once.
Serve it like this

Serve in deep bowls with the spring onion and beef piled up, rice on the side to dip in. Kimchi and a cold drink at hand.

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Make it a meal

What goes with Yukgaejang: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kimchi fried rice20 min
Bread or rice Methi thepla40 min
On the side Kkakdugi40 min
On the side Napa cabbage kimchi90 min
To drink Boricha25 min
Something sweet Injeolmi bingsu20 min
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