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From @Maangchi

Yukgaejang (Spicy Beef and Vegetable Soup)

1 hr 45 min · Serves 4

1 hr 45total
25 minhands on
12steps
4servings

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Ingredients

For the broth and beef

  • 12 cups water
  • 1 lb beef
  • 4 dried shiitake mushrooms
  • 1 large onion, peeled and halved

For the seasoning sauce

  • 1/4 cup Korean red pepper flakes (gochugaru)
  • 1 tbsp salt
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp vegetable or olive oil
  • 1 tsp freshly ground black pepper

For the vegetables

  • 1 lb mung bean sprouts, washed
  • 1 bundle green onions, cut into 3-inch pieces
  • 4 oz dried gosari (bracken fern), soaked and tender
  • 8 garlic cloves, minced

Assembly

    To serve

      For serving

      • Chopped green onions
      • Salt
      • Cooked rice

      Method

      For the broth and beef

      1. Add the water, beef, shiitake mushrooms, and onion to a large pot and bring to a boil over high heat.

      2. Reduce the heat to medium, cover, and simmer until the beef is very tender and pulls apart easily, about 1 hour.

        Then 60 min of waiting

      For the seasoning sauce

      1. In a small bowl, combine the red pepper flakes, salt, soy sauce, sesame oil, vegetable oil, and black pepper, stirring until a smooth paste forms.

      For the vegetables

      1. Wash the bean sprouts, cut the green onions into length-wise halves and then 3-inch long pieces, cut the gosari into bite-sized pieces, and mince the garlic.

      Assembly

      1. Remove the beef, mushrooms, and onion from the broth with a slotted spoon, and let them cool on a cutting board.

      2. Slice the cooked shiitake mushrooms thin, discarding the tough stems.

      3. Shred the cooled beef into thin strands by hand.

      4. In a large mixing bowl, combine the bean sprouts, green onions, gosari, minced garlic, shredded beef, sliced mushrooms, and the seasoning paste.

      5. Mix and massage everything together by hand using plastic gloves until all ingredients are evenly coated in the seasoning.

      6. Add the seasoned vegetable and beef mixture directly into the simmering broth.

      7. Cover and boil over medium-high heat for 10 minutes, allowing the flavors to meld.

        Then 10 min of waiting

      To serve

      1. Ladle the hot soup into serving bowls, top with fresh chopped green onions and a pinch of salt to taste, and serve hot alongside cooked rice.

      For serving

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