Spicy Beef and Vegetable Soup( Yukgaejang)
….This soup is smoky and spicy with sliced beef and plenty of vegetables that are soft. It’s a satisfying, warming meal. ANNE wants to know this recipe. She loves mom’s Yukgaejang. I add lots of mushrooms, since my family loves mushrooms. If you get great some beef brisket from a market, the beef broth will taste great. It’s all of the recipe. Personally, the Whole Foods market’s beef brisket is delicious. JOHN and DJ are always happy with this dish.
In the United States, the beef brisket sold in butcher shops often comes with delicious beef brisket point, which is perfect for making a rich and savory broth. When you make broth from it, it has a rich and slightly sweet flavor that’s superb. After simmering the beef broth to perfection, you should refrigerate it until the white layer of fat on top solidifies and can be easily removed, leaving you with a clear broth. It’s been a while since I made Yukgaejang(spicy beef soup) because my grandson Siwoo loves beef broth so much that we usually just eat it as a mild soup. But today, I made a spicy Yukgaejang that DJ enjoys. In the fall, I like to add various types of mushrooms and boil it like a mushroom soup to make sure we get all the nutritional benefits of fall mushrooms. Even with just a bowl of rice and some kimchi, it’s all you need when you’re sweating. After removing the clumps of fat from the well-cooked meat, I tear it apart by hand to add my mother’s touch. With delicious broth and my homemade soy sauce, it becomes my own Yukgaejang, clean and refreshing, even without any other seasonings. Plus, I added the red pepper flakes that my sister always sends from Seoul, so there’s no need for words. Looking back like this, I realize that a lot of care and love went into every little pot of soup. Let’s always stay healthy, laugh together, and cherish our loved ones.
Serving: 5–6
Time: 1 hr 30 min plus 2 hr soaking the meat with cold water
Ingredients:
- 1.5 lb Beef brisket
- 10 cup water
- 2 cup green onion, cut into 2 inches
- 1 cup oyster mushrooms, parboiled*
- 1/2 onion, sliced
- 2 cup king oyster mushrooms, sliced
- 1 cup brown beech mushrooms
- 1 cup shiitake mushrooms, sliced
- 2 Ts garlic, minced
- 1/2 ts black pepper powder
- 2 1/2 Ts chili powder
- 4 1/2 Ts Korean style soy sauce(gukganjang)
- 1 Ts toasted sesame seeds
- 1 Ts sesame oil
- 1/2 cup fernbrake(gosari)(this is optional)
- 4 cup steamed rice
Cooking Instructions:
- Soak the beef brisket in cold water for 2 hours and then drain the water.
2. Turn the heat to high and bring the water and beef brisket to a boil in a large pot for 2 hours.
3. After 2 hours, remove the meat and allow it to cool down.
4. Leave the beef broth in a cool place overnight. The oil will harden and float to the top. Remove the fat.
5. Finely tear the meat by hand.
6. Mix the beef brisket, shiitake mushrooms, oyster mushrooms, onion, green onion, king oyster mushrooms, garlic, black pepper powder, chili pepper, gukganjang, toasted sesame seeds, and sesame oil thoroughly.
7. Heat the beef broth pot over high heat and pour the mixed ingredients into the pot. Allow them to boil for 10–15 minutes.
8. If it’s too bland, add some gukganjang. Serve with rice.
*How to parboil the oyster mushrooms:
- Heat a pot over medium-high heat and add some water to boil. Parboil the oyster mushrooms in the pot for 1–2 minutes. Bubbles will form when boiling.
2. Clean them and drain the water.
3. Tear them into small pieces and use them.
You can also view this recipe on instagram.
