📝 About This Recipe
Yukgaejang is a cornerstone of Korean royal court cuisine, celebrated for its deep, complex broth and restorative properties. This hearty soup features tender shredded brisket, earthy mountain vegetables like gosari, and a vibrant red chili oil that delivers a sophisticated heat. It is the ultimate comfort food, offering a symphony of textures and a smoky, umami-rich profile that warms you from the inside out.
🥗 Ingredients
The Beef & Broth
- 1 lb Beef Brisket (soaked in cold water for 30 mins to remove excess blood)
- 12 cups Water
- 1 medium Yellow Onion (halved)
- 6 pieces Garlic Cloves (whole)
- 1 inch Ginger (sliced)
The Vegetables
- 4 oz Gosari (Dried Fernbrake) (rehydrated and cut into 3-inch pieces)
- 8 oz Mung Bean Sprouts (blanched)
- 8-10 pieces Scallions (cut into 3-inch lengths)
- 4 pieces Shiitake Mushrooms (sliced thinly)
Spicy Seasoning Paste
- 4 tablespoons Gochugaru (Korean Red Chili Flakes) (adjust for heat preference)
- 2 tablespoons Toasted Sesame Oil
- 1 tablespoon Vegetable Oil
- 2 tablespoons Minced Garlic
- 3 tablespoons Soup Soy Sauce (Guk-ganjang)
- 1 tablespoon Fish Sauce (adds deep umami)
- 1/2 teaspoon Black Pepper (freshly ground)
Finishing Touches
- 2 large Eggs (lightly beaten)
- 1 to taste Salt
👨🍳 Instructions
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1
Place the soaked brisket in a large pot with 12 cups of water, halved onion, 6 garlic cloves, and ginger. Bring to a boil over high heat.
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2
Once boiling, reduce heat to medium-low and skim off any foam or impurities that rise to the surface. Simmer uncovered for 1 hour to 1 hour 15 minutes until the beef is fork-tender.
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3
While the beef simmers, prepare the vegetables. Blanch the mung bean sprouts in boiling water for 1 minute, drain, and rinse with cold water. Squeeze out excess moisture.
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4
In a small bowl, mix the Gochugaru, sesame oil, vegetable oil, minced garlic, soy sauce, fish sauce, and black pepper to create a thick, fragrant red paste.
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5
Remove the cooked beef from the pot and let it cool slightly. Strain the broth through a fine-mesh sieve, discarding the aromatics. You should have about 7-8 cups of clear beef stock.
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6
Using your hands or two forks, shred the beef into bite-sized strips, following the natural grain of the meat.
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7
In a large mixing bowl, combine the shredded beef, rehydrated gosari, blanched sprouts, shiitake mushrooms, and the spicy seasoning paste. Mix thoroughly by hand (wear gloves!) to ensure the seasoning penetrates the ingredients.
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8
Return the strained broth to the pot and bring to a simmer. Add the seasoned beef and vegetable mixture.
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9
Add the long-cut scallions to the pot. Cover and simmer for another 20 minutes to allow the flavors to meld and the scallions to soften.
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10
Taste the soup. Add salt or more soup soy sauce if needed to reach your desired level of saltiness.
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11
Slowly drizzle the beaten eggs into the boiling soup in a circular motion. Do not stir immediately; let the eggs bloom into soft ribbons for about 30 seconds before gently stirring.
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12
Ladle the hot soup into deep bowls, ensuring everyone gets a generous portion of beef and vegetables. Serve immediately.
💡 Chef's Tips
Soaking the beef in cold water before boiling is crucial for a clean-tasting, clear broth without 'gamey' odors. If you cannot find gosari (fernbrake), you can substitute with extra shiitake mushrooms or oyster mushrooms for a similar texture. Use 'Guk-ganjang' (soup soy sauce) rather than regular soy sauce; it is saltier and lighter in color, preserving the soup's vibrant red hue. For a deeper flavor, make the broth a day in advance and let it sit in the fridge; like most stews, it tastes even better the next day. Adjust the spice level by toasted the Gochugaru in the oil briefly before mixing with other paste ingredients to unlock more smokiness.
🍽️ Serving Suggestions
Serve with a bowl of warm, fluffy short-grain white rice (perfect for dipping or mixing into the soup). Pair with a side of well-fermented Baechu-kimchi (napa cabbage kimchi) for a sour contrast. Add a side of Kkakdugi (cubed radish kimchi) for a refreshing crunch. Serve with a small dish of seasoned seaweed (Gim) to balance the heat. A chilled glass of barley tea (Boricha) is the perfect palate cleanser for this spicy dish.