Yukgaejang (Spicy Beef Soup with Vegetables)

Ingredients

• Beef brisket

  Whole, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  1 lb or 454g

• Onions

  Sweet, raw

  ½ onion or 166g

• Radishes

  Oriental, raw

  8 oz or 227g

• Beans

  Kidney, mature seeds, sprouted, cooked, boiled, drained, without salt

  8 oz or 227g

• Mushrooms

  Oyster, raw

  300g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  200g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Green peppers

  Hot chili, raw

  2 tbsp, chopped or 19g

• Garlic

  Raw

  1 tbsp or 9g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Green peppers

  Hot chili, raw

  1 tsp, chopped or 3g

• Beef noodle soup

  Canned, prepared with equal volume water

  ³⁄₁₆ can (10.75 oz), prepared or 119g

Directions

1. Add the gosari and 4 cups of water to a small pot. Boil over medium heat, covered, until tender. Mine only took about 30 minutes, but the time can vary significantly depending on gosari. Turn the heat off and let it cool in the cooking water. When ready to use, rinse in cold water and drain. Cut into 4-inch lengths, removing tough ends of the stems, if any. (See note 1.)
2. In a large pot, bring the meat, onion, and optional radish, to a boil in 14 cups of water (see note 2 for other broth options). Reduce the heat to medium, and skim off the scum. Boil, covered, until the meat is tender enough for shredding, about 1 hour. Pull a string of meat off and check the tenderness. Let the meat cool a bit in the cooking liquid. Discard the vegetables, reserving the stock in the pot. Spoon off any visible fat. The broth should be about 7 to 8 cups.
3. When the meat is cool enough to handle, shred into about 3 to 4-inch strips.
4. Blanch the bean sprouts in boiling water for a minute. Wash with cold water and drain. Cut the scallions into 4-inch lengths. Thinly slice the soaked mushrooms.
5. In a pan, heat the sesame oil until hot over low heat and stir in the chili pepper flakes. Turn the heat off as soon as the oil starts to turn red and the chili pepper flakes become a bit pasty. This only takes a few seconds. Do not burn the flakes.
6. Add the meat, gosari, mushrooms, 1 tablespoon soup soy sauce, and garlic to the pan. Toss well to coat everything with the oiled chili pepper flakes.
7. Add the meat and gosari mixture to the broth. Stir in 1 tablespoon of soup soy sauce, optional gochujang and doenjang, and boil over medium high heat, covered, for about 10 minutes.
8. Throw in the bean sprouts and scallions, and boil over medium heat for another 10 minutes. Add salt (1 teaspoon or more) and pepper to taste. Within a few minutes before turning the heat, add the optional noodles. Slowly drizzle the optional eggs over the boiling soup and turn the heat off. Serve with rice.
9. Instant Pot method
10. Add the meat, onion, and optional radish to the Instant Pot along with 10 cups of water.
11. Cook on Manual High for 30 minutes. When it's done cooking, release the pressure after 10 minutes. Remove the meat, and strain the broth. Follow the rest of the stove top recipe. Use the Saute function for steps 7 and 8 to finish up.
12. Original recipe by: Hyosun (source: www.koreanbapsang.com/yukgaejang-spicy-beef-soup-vegetables/)

Similar Foods

• Beef and Vegetable Soup
• Braised Beef with Vegetables
• Canned Vegetable Soup with Tofu
• Spicy Tortilla Soup with Shrimp and Avocado
• Quick and Easy Egg Drop Soup with Beef, Mushrooms, and Cilantro, and Scallions
• Quinoa with Mushrooms, Spinach, and Sweet Potatoes