Korean
Korean - Soups and Stews
Yukgaejang
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 300g beef brisket
- • 50g dried gosari (fernbrake), rehydrated and cut into 5cm pieces
- • 150g soybean sprouts
- • 3 tbsp gochugaru (Korean chili flakes)
- • 2 tbsp soy sauce
- • 1 tbsp soup soy sauce (gukganjang)
- • 4 cloves garlic, minced
- • 3 spring onions, cut into 5cm lengths
- • 2 tsp sesame oil
Preparation Steps
1
Phase 1
Simmer the brisket in 8 cups water for 50 minutes; remove, shred, and keep the broth.
2
Phase 2
Toss the shredded beef with gochugaru, soy sauce, half the garlic, and sesame oil.
3
Phase 3
Sauté the gosari and soybean sprouts with the seasoned beef for 3 minutes.
4
Phase 4
Return everything to the broth, add soup soy sauce and remaining garlic, and boil 15 minutes.
5
Phase 5
Add the spring onions in the last 2 minutes and serve hot.