Yukgaejang (Spicy Beef and Vegetable Soup)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Place the beef brisket in a large pot and cover with water.

2. 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.

   Ongeveer 2 uur

   Tip van de kok: The beef should be easily shredded with a fork.

3. 3

   Remove the beef from the pot, reserving the broth, and let it cool slightly.

   Ongeveer 5 min

4. 4

   Once cool enough to handle, shred the beef into thin strips using your hands or two forks.

   Ongeveer 10 min

5. 5

   In a medium bowl, combine the shredded beef with soy sauce, minced garlic, gochugaru, sesame oil, black pepper, and fermented soybean paste.

   Ongeveer 5 min

   Tip van de kok: Mix well to ensure the beef is evenly coated with the seasoning paste.

6. 6

   Skim any excess fat from the reserved beef broth.

   Ongeveer 2 min

7. 7

   Add the seasoned beef, fernbrake, mung bean sprouts, scallion, and yellow onion to the broth.

8. 8

   Bring the soup to a boil, then reduce the heat and simmer for another 20-30 minutes, or until the vegetables are tender.

   Ongeveer 30 min

9. 9

   If using, add the pre-soaked glass noodles in the last 5-10 minutes of simmering.

   Ongeveer 10 min

   Tip van de kok: Glass noodles cook quickly, so add them towards the end to avoid them becoming mushy.

10. 10

    Taste and adjust seasoning as needed, adding more soy sauce or gochugaru to your preference.

    Ongeveer 1 min

11. 11

    Serve hot, optionally garnished with a sprinkle of chopped scallions or a drizzle of sesame oil.