Description

This Korean Spicy Beef Vegetable Soup (Yukgaejang) is a flavorful and hearty dish that’s perfect for a cold day. It features tender beef, a variety of vegetables, and a spicy broth that’s infused with the rich flavors of gochujang and gochugaru.

Ingredients

Units Scale

For the Beef Soup:

0.8 oz (22g) dried fernbrake
1 oz (28g) dried taro stem (optional)
8 oz (225g) mung bean sprouts
5 oz (140g) oyster mushrooms (or shiitake), torn into bite-size pieces
2 Asian leeks
3 cloves garlic, minced
1 teaspoon Korean chili paste (gochujang)
1 tablespoon soy sauce
3 tablespoons Korean soup soy sauce (gukganjang)
1 1/2 tablespoons Korean anchovy sauce
Salt and pepper, to taste

For the Beef Stock:

1 1/4 lb (560g) beef brisket
1 large onion, cut in half
1 whole garlic, cut in half
1/2 lb (225g) Korean radish, cut into large chunks
14 cups (about 3 liters) water

For the Chili Oil:

2 tablespoons oil
2 tablespoons sesame oil
3–4 tablespoons Korean chili flakes (gochugaru)

Cook Mode Prevent your screen from going dark

Instructions

Rehydrate dried vegetables: Boil fernbrake and taro stem separately until softened. Soak for 1 hour, then drain, rinse, and slice.
Make beef stock: Combine onion, garlic, radish, and beef brisket in a stockpot with water. Bring to a boil, then simmer for 45 minutes. Discard vegetables, shred beef, and strain stock.
Blanch fresh vegetables: Prepare leeks. Blanch mung bean sprouts, mushrooms, and leeks in boiling salted water for a few seconds. Drain, rinse, and squeeze out excess water.
Make chili oil: Heat oil and sesame oil in a pot over low heat. Add chili flakes and stir for 30 seconds.
Combine and simmer: Add vegetables and beef to the chili oil. Pour in reserved stock. Add gochujang and simmer for 15-20 minutes.
Season: Season with soy sauce, soup soy sauce, and anchovy sauce. Add salt and pepper to taste.

Notes

Adjust the amount of stock to your preferred consistency.
You can add other vegetables, such as zucchini or mushrooms, to the soup.
Serve with steamed rice for a complete meal.

Nutrition

Serving Size: 1 Serving
Calories: 320kcal
Sugar: 5g
Sodium: 780mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 25g
Cholesterol: 60mg