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人分
Cuisine: korean
Ingredients: 500 g beef brisket cut into large pieces; 1.5 l water; 2 大さじ soy sauce; 4 片 garlic minced; 3 大さじ gochugaru; 1 大さじ sesame oil; 0.5 小さじ black pepper; 1 小さじ fermented soybean paste; 150 g fernbrake pre-soaked and cut; 200 g mung bean sprouts trimmed; 4 個 scallion cut into 5cm pieces; 0.5 個 yellow onion thinly sliced; 50 g glass noodles pre-soaked (お好みで)

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.

Forkinによるオリジナルレシピ

合計時間: 3 時間
人数: 4
難易度: 普通

アレルゲン情報： グルテン、ごま、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

500 gbeef brisket, cut into large pieces
1.5 lwater
2 大さじsoy sauce
150 gfernbrake, pre-soaked and cut
200 gmung bean sprouts, trimmed
4 個scallion, cut into 5cm pieces
0.5 個yellow onion, thinly sliced
50 gglass noodles, pre-soaked(お好みで)

seasoning paste

4 片garlic, minced
3 大さじgochugaru
1 大さじsesame oil
0.5 小さじblack pepper
1 小さじfermented soybean paste

調理器具

ladle · large pot · medium bowl

作り方

手順

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.
約2 時間
調理のヒント： The beef should be easily shredded with a fork.
3
Remove the beef from the pot, reserving the broth, and let it cool slightly.
約5 分
4
Once cool enough to handle, shred the beef into thin strips using your hands or two forks.
約10 分
5
In a medium bowl, combine the shredded beef with soy sauce, minced garlic, gochugaru, sesame oil, black pepper, and fermented soybean paste.
約5 分
調理のヒント： Mix well to ensure the beef is evenly coated with the seasoning paste.
6
Skim any excess fat from the reserved beef broth.
約2 分
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.
約30 分
9
If using, add the pre-soaked glass noodles in the last 5-10 minutes of simmering.
約10 分
調理のヒント： 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.
約1 分
11
Serve hot, optionally garnished with a sprinkle of chopped scallions or a drizzle of sesame oil.

おいしく保存

保存方法

Store leftover yukgaejang in an airtight container in the refrigerator.

温め直し

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