Spicy Beef and Mushroom Korean Soup
Yukgaejang or Yukgyejang (육개장) is a soup that I have made for over 20 years and the version I make at home is somewhat different from what I really grew upwards with. The classic traditional Yukgaejang soup recipe consists of brisket meat, Gosari (Bracken Fiddleheads) in improver to lots of dark-green onions, bean sprouts and eggs. And this recipe is what I grew upwards eating. I love Gosari in Yukgaejang and so in the beginning it was difficult for me to fifty-fifty imagine it without Gosari. But cooking for my husband inverse all that.
Correct, my dear hubby….the first time I made Yukgaejang for him, he made a comment that was something like
"Um.. Yeobo (여보)..yous really don't have to put Gosari in Yukgaejang. Isn't it besides a lot of work for you??"
Yes, of form, it IS more piece of work for me because I have to rehydrate stale Gosari for hours, trim whatever tough ends, rinse, etc. But I idea he was just maxim information technology to make my life easier and so I kept calculation Gosari in the Yukgaejang. 🙂 Until… finally one day, he goes
"Yeobo, tin you NOT put Gosari in my Yukgaejang..because you know..they say information technology's non good for men."
What?? OH!!!! And so I remembered hearing that Gosari is known among Koreans that it diminishes a man's stamina. ☺️ As I mentioned before in my Gosari Namul mail service, in that location is no scientific bear witness that this is the case except that when yous eat a lot of uncooked bracken fiddleheads (gosari), you tin can get vitamin B deficiency. I call back this came as a concern during state of war times in Korea because people were generally malnourished. Only as long as y'all are eating healthy meals and yous cook information technology, no need to be concerned at all. Bracken fiddleheads have lots of other nutritional benefits including a lot of fiber, so it's a good thing.
Over the years, I have actually grown accustomed to and developed a fond liking to our family'due south simplified Yukgaejang recipe without Gosari. It is much simpler to make and I feel it is clean and pure tasting in information technology's ain way. Also, no special Korean ingredients are needed except Guk Ganjang! But if you lot love Gosari, by all means, merely add together to this recipe. I usually make a big batch and store any leftover soup in fridge for few days or freeze it for afterward. It is a great hearty soup for your whole family unit anytime. If you lot have kids or cannot eat spicy, you tin make a separate pot without chili pulverization and information technology will be good that manner likewise.
When nosotros lived in Florida in the early on ninety's, no grocery stores sold unseasoned, raw beef brisket. The just style you could become beef brisket was in packages that came brined for Corn Beef. My guess is that all beef brisket was used as packaged corn beefiness, much similar how nigh all pork belly are made into salary?! Merely times have inverse and recently I was so pleasantly surprised to discover a beautiful piece of brisket at our neighborhood grocery shop!! I love it!!
And here is a pic of the brisket flipped over with the fatty side upwardly. Usually the fat is used as-is when using brisket for grilling but not for our soup.
And then, I bought 2 lbs (900 grams) of brisket. Roughly this equates to Yangjimeori 양지머리 in Korean merely to be more precise, Korean Yangjimeori cut equates to Apartment Cut/Apartment Half/Kickoff Cut of the brisket and Not the whole brisket as in this picture. The brisket slice in the moving picture is just a fractional cutting of the whole brisket including both the bespeak and apartment cutting. The Point Cut/Signal One-half/Second Cut of the brisket in Korea is what Chadolbaegi 차돌박이cuts come from. I digress a little fleck here and will show you lot a pic of how Chadolbaegi cuts wait similar –
The point cut of brisket is cutting paper sparse against the grain including the fatty and this makes fabulous Chadolbaegi cuts for Korean BBQ. Run across my Know Your Beef Cut post if you lot need more info on Korean vs US beef cuts. Texas A&1000 Agriculture Dept. has a great article and more pics on different brisket cuts.
For the soup, I trimmed off the fat like so-
Now off to make some hearty, spicy and warming soup!
Yukgaejang – Korean Spicy Beef Soup
Servings: 6 servings Time: 1 hour thirty minutes Difficulty: Medium
Ingredients
- ii lb (900 g) beef brisket, fat trimmed
- xvi cups (1 gallon = 3.8 litre) water
- 3 bunches green onions
- 1 purse (12 oz) fresh mung bean sprouts
- 1 ~ 2 handful of reconstituted gosari (bracken fiddleheads) – optional and omitted in this recipe
- seasoning
- 2 Tbs guk ganjang (Soy Sauce for Soups)
- ii Tbs Korean chili pulverization (Gochukaru) or more
- 3 Tbs sesame oil
- 2 tsp sesame seeds, crushed
- 2 tsp sea common salt
- 1/2 tsp sugar
- 4 tsp chopped garlic
- ane tsp garlic powder
- 1/2 tsp black pepper
- Rinse your fat trimmed brisket in h2o and and then add to a stock pot big enough to hold 1 gallon of water plus room for boiling.
Brisket in pot for Yukgaejang - Turn heat to medium high and bring to eddy. Skim off any foam that comes to the meridian.
- Reduce heat to medium low and simmer for almost 1 hour or until a fork goes in easily into the meat. Meat should exist tender enough for you to tear off brisket past hand pretty easily. There will still be a piffling bit of resistance and that's OK since we volition exist cooking the meat further.
- In the hateful fourth dimension, clean green onions and cutting them into thirds. If there are some green onions that are too thick (think well-nigh chewing on information technology), separate the white part in half lengthwise first and then cutting into pieces about the length of your palm.
Green onions cut for yukgaejang - When done, the stock should be nice and cloudy like below. Y'all tin actually just stop hither and eat the soup and meat like it is. Run across my post for Hearty Beef Soup (Gogiguk) on how to make the most delicious apparently beef soup. Take out the brisket and let information technology cool.
Korean beef brisket soup or stock for Yukgaejang - One time the meat is cool plenty to handle, tear the meat into pieces, post-obit the grain. You lot will have a pile of wonderfully chewy and flavorful brisket meat. Steal a few pieces into your mouth if you are hungry.. 😉
Torn brisket for Yukgaejang - Season the torn brisket pieces with soy sauce, chili powder, sesame oil, sea salt, sugar, garlic, garlic powder, sesame seeds and black pepper.
Brisket meat with seasoning added Mix well with easily (use a plastic glove). And add together couple handfuls of green onions and mix over again.
Brisket meat for Yukgaejang seasoned - Add together seasoned meat and green onions and rest of the green onions all dorsum into the soup.
Yukgaejang in pot ready to cook - Turn oestrus on to medium high and bring to boil. Cook for 10 minutes and and then add edible bean sprouts (and gosari).
Yukgaejang with bean sprouts added - Reduce rut and simmer 20 minutes or more. Afterward virtually x minutes of simmering, taste the soup and adjust seasoning. Add more than salt or more chili powder to sense of taste. Simmer remaining x minutes.
Yukgaejang fully cooked in pot And in that location nosotros have information technology!! Serve with some rice, kimchi and something not spicy like this tofu side dish that I have here. Yes, tofu side dish recipe is coming up soon!! FYI – the top left is fabricated with tofu and broccoli, the smaller tofu dish is made with tofu and mugwort (ssukkat 쑥갓). They are both sooo good and salubrious.
Yukgaejang (Korean spicy beefiness soup) with rice with tofu side dish
Notes and Tips
- My Yukgaejang is on the less spicy side. Add more than chili powder and more sesame oil to brand that chili oil layer on tiptop (every bit you lot will probably see in many restaurants). I personally don't care much for that much oil layer on top just it's totally up to you. Korean spicy beef soup is one of those soups that taste improve the next day. Merely of grade, y'all don't desire to melt and so much that everything turns to mush and also reducing the goop also much.
- If yous dearest eggs, add together some whipped eggs to the soup (like egg drop soup) few minutes earlier serving and information technology adds extra richness.
- Substitute regular Jin Ganjang if you lot don't have Guk Ganjang. There volition be less umami flavour merely yet proficient enough!
Promise this soup becomes your go-to soup as much every bit information technology did for me and my family unit!
Enjoy!
XOXO,
JinJoo
Prep: 10 minutes
Cook: i hr 20 minutes
Total Time: 1 hour xxx minutes
serves: 12 servings
- 2 lb beefiness brisket, fatty trimmed
- 16 cups h2o (1 gallon)
- three bunches green onions
- 1 fresh mung bean sprouts (12 oz bag)
- one-two handful gosari, reconstituted (bracken fiddleheads – optional and omitted in this recipe)
Seasoning
- 2 Tbsp guk ganjang (Soy Sauce for Soups)
- ii Tbsp Korean chili pulverisation (Gochukaru, can add together more to gustatory modality)
- iii Tbsp sesame oil
- 2 tsp sesame seeds (crushed)
- ii tsp Bounding main Common salt (Trader Joe's)
- 1/ii tsp sugar
- iv tsp chopped garlic
- 1 tsp garlic powder
- 1/2 tsp black pepper
-
Rinse your fat trimmed brisket in h2o and and then add to a stock pot big enough to hold 1 gallon of water plus room for humid.
-
Plough oestrus to medium high and bring to boil. Skim off whatsoever foam that comes to the acme.
-
Reduce heat to medium depression and simmer for about 1 hour or until a fork goes in easily into the meat. Meat should be tender enough for yous to tear off brisket by hand pretty easily. There will nevertheless be a little bit of resistance and that's OK since we will exist cooking the meat further.
-
In the mean time, clean green onions and cutting them into thirds. If there are some green onions that are too thick (think about chewing on information technology), dissever the white office in one-half lengthwise starting time and so cut into pieces virtually the length of your palm.
-
When washed, the stock should be nice and cloudy. Y'all can actually just stop hither and eat the soup and meat like it is. See my postal service for Hearty Beef Soup (Gogiguk) on how to brand the most delicious evidently beef soup. Take out the brisket and permit it cool.
-
Once the meat is cool enough to handle, tear the meat into pieces, following the grain. You volition accept a pile of wonderfully chewy and flavorful brisket meat.
-
Flavour the torn brisket pieces with soy sauce, chili powder, sesame oil, sea salt, saccharide, garlic, garlic powder, sesame seeds and black pepper.
-
Mix well with easily (utilize a plastic glove). And add together couple handfuls of green onions and mix once more.
-
Add seasoned meat and green onions and rest of the green onions all back into the soup.
-
Turn oestrus on to medium high and bring to boil. Cook for x minutes and then add together edible bean sprouts (and gosari).
-
Reduce heat and simmer 20 minutes or more. Afterward most ten minutes of simmering, gustatory modality the soup and adjust seasoning. Add together more salt or more than chili pulverization to gustation. Simmer remaining x minutes.
Serve with some rice, kimchi and something non spicy like this tofu side dish.
My Yukgaejang(육개장) is on the less spicy side. Add together more than chili powder and also more sesame oil to make the chili oil layer on height that yous will probably see in many restaurants. I personally don't intendance much for that much oil layer on tiptop but it's totally up to y'all. Korean spicy beef soup tastes ameliorate the next day. Store leftovers in fridge for few days or freeze for subsequently.
Calories: 159 kcal (8%) | Carbohydrates: 2 g (i%) | Protein: xvi k (32%) | Fat: 9 g (fourteen%) | Saturated Fatty: two g (13%) | Cholesterol: 46 mg (15%) | Sodium: 529 mg (23%) | Potassium: 290 mg (viii%) | Vitamin A: 425 IU (9%) | Vitamin C: 0.8 mg (1%) | Calcium: 25 mg (3%) | Fe: 1.8 mg (10%)
Source: https://kimchimari.com/yukgaejang-korean-spicy-beef-soup/
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