Main CourseDinnerSoup

Yukgaejang (Spicy Beef and Vegetable Soup)

Name: Yukgaejang (Spicy Beef and Vegetable Soup)
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4 racions
Cuisine: korean
Ingredients: 500 g beef brisket cut into large pieces; 1,5 l water; 2 cs soy sauce; 4 gra garlic minced; 3 cs gochugaru; 1 cs sesame oil; 0,5 ct black pepper; 1 ct fermented soybean paste; 150 g fernbrake pre-soaked and cut; 200 g mung bean sprouts trimmed; 4 u scallion cut into 5cm pieces; 0,5 u yellow onion thinly sliced; 50 g glass noodles pre-soaked (opcional)

Yukgaejang is a hearty and spicy Korean soup made with shredded beef, various vegetables, and often glass noodles. It's known for its deep red color from chili powder and rich, savory broth. This comforting dish is perfect for a cold day or when you crave a flavorful, warming meal.

Una recepta original de Forkin

Temps total: 3 h
Racions: 4
Dificultat: Mitjana

Informació sobre al·lèrgens: pot contenir gluten, sèsam i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

500 gbeef brisket, cut into large pieces
1,5 lwater
2 cssoy sauce
150 gfernbrake, pre-soaked and cut
200 gmung bean sprouts, trimmed
4 uscallion, cut into 5cm pieces
0,5 uyellow onion, thinly sliced
50 gglass noodles, pre-soaked(opcional)

seasoning paste

4 gragarlic, minced
3 csgochugaru
1 cssesame oil
0,5 ctblack pepper
1 ctfermented soybean paste

Estris

ladle · large pot · medium bowl

Elaboració

Pas a pas

1
Place the beef brisket in a large pot and cover with water.
2
Bring the water to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until the beef is very tender.
Uns 2 h
Nota de cuina: The beef should be easily shredded with a fork.
3
Remove the beef from the pot, reserving the broth, and let it cool slightly.
Uns 5 min
4
Once cool enough to handle, shred the beef into thin strips using your hands or two forks.
Uns 10 min
5
In a medium bowl, combine the shredded beef with soy sauce, minced garlic, gochugaru, sesame oil, black pepper, and fermented soybean paste.
Uns 5 min
Nota de cuina: Mix well to ensure the beef is evenly coated with the seasoning paste.
6
Skim any excess fat from the reserved beef broth.
Uns 2 min
7
Add the seasoned beef, fernbrake, mung bean sprouts, scallion, and yellow onion to the broth.
8
Bring the soup to a boil, then reduce the heat and simmer for another 20-30 minutes, or until the vegetables are tender.
Uns 30 min
9
If using, add the pre-soaked glass noodles in the last 5-10 minutes of simmering.
Uns 10 min
Nota de cuina: Glass noodles cook quickly, so add them towards the end to avoid them becoming mushy.
10
Taste and adjust seasoning as needed, adding more soy sauce or gochugaru to your preference.
Uns 1 min
11
Serve hot, optionally garnished with a sprinkle of chopped scallions or a drizzle of sesame oil.

Conservació

Com conservar-ho

Store leftover yukgaejang in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over medium heat until warmed through, or in the microwave.