Yukgaejang Recipe (Spicy Korean Vegetable Beef Soup)

🧂 Ingredients

• 1 pound beef brisket

  trimmed (or other stew beef – chuck, short rib)
• 1 medium onion

  quartered
• 8 dried shiitake mushrooms
• 6 cloves garlic minced
• 1 cup bean sprouts
• ¼ cup dried pre-soaked fernbrake

  gosari or bracken fern fiddleheads, chopped
• 1 bunch scallions

  chopped
• 3 tablespoons gochugaru

  Korean red pepper flakes
• 2 tablespoons gochujang

  Korean red pepper paste – or more to taste
• 2 tablespoons toasted sesame oil
• 2 teaspoons soy sauce
• Salt and black pepper to taste
• For Serving. Cooked glass noodles

  optional

Instructions

• 1 Heat 3-4 quarts water to a boil in a large pot over medium-high heat. Add the
  brisket, onion, and shiitake mushrooms. Reduce heat to low, the cover and simmer
  1 hour, or until beef is tender. (You may need longer, up to 2 hours).
• 2 Skim the fat from the top, then remove the brisket, and mushrooms. Set aside.
  Discard the onion.
• 3 Strain the broth and return it to the pot.
• 4 In a large bowl, combine the garlic, bean sprouts, pre-soaked fernbrake, and
  scallions. Stir in the gochugaru, gochujang, sesame oil, soy sauce, and salt and
  pepper to taste.
• 5 Stir the vegetable mixture into the pot and simmer for 15 minutes.
• 6 Slice the reserved beef (against the grain, or you can shred it) and mushrooms
  (if desired). Return to the pot and simmer for 5-10 minutes to warm. Adjust for
  salt and pepper to taste.
• 7 Serve hot in bowls with cooked glass noodles (if desired).

Nutrition Info