Korean Spicy Beef Soup Recipe - Yukgaejang
This Korean spicy beef soup recipe is perfect for keeping you warm no matter how frigid it is. Called 'Yukgaejang,' this soup is hearty and filling thanks to the shredded beef and plenty of veggies, including mushrooms, green onions, and gosari, a Korean bracken fiddlehead with a meaty texture when cooked.
Combine this with the warmth of Lee Kum Kee Chili Garlic Sauce and aroma of Premium Soy Sauce, and you've got a comforting and nutritious soup to keep you going during the cold months.
What You Will Need
Ingredients
- 1 lb. beef brisket
- 4 dried shiitake mushrooms
- 1 medium onion, cut in half
- 3 cups mung bean sprouts, washed and strained
- 4 stalks large green onions (dae-pa) OR 14-16 stalks green onion, cut into 2½ inch long pieces
- 2 cups soaked (or fresh) gosari, cut into 2½ inch long pieces
- 1 Tbsp. Lee Kum Kee Minced Garlic
Sauce Mix
- ¼ cup Korean hot pepper flakes (gochugaru)
- 1 Tbsp. kosher salt
- 1 Tbsp. Lee Kum Kee Chili Garlic Sauce
- 2 Tbsp. Lee Kum Kee Premium Soy Sauce
- 2 Tbsp. Lee Kum Kee Pure Sesame Oil
Made with
Lee Kum Kee products
How to make it
-
Cut your beef brisket into several pieces, along the grain, 3 inches long. Soak in cold water for 15 minutes, then wash, drain, and add to a pot with 3 quarts (12 cups) of boiling water, plus the medium onion and dried mushrooms. Cook for one hour over medium high heat.
-
Combine the sauce ingredients in a bowl and mix it well. Cover with plastic wrap and set aside.
-
Add the mung bean sprouts, green onions, gosari, and Lee Kum Kee Minced Garlic to a large bowl.
-
After an hour of cooking, check the beef. Take a sample chunk and split it with your fingers or fork. If it splits nicely, it’s done. If it’s a little tough to split, let it cook for 10 more minutes. As the stock boils off, you want to maintain about 10 cups’ worth, so add some water. When it’s done, remove the beef, onion, and mushrooms with a slotted spoon. Let the beef and mushrooms cool down and discard the cooked onion.
-
Mix the vegetables with the seasoning sauce until well incorporated. Add to the boiling stock. Cover and cook for 20 minutes over medium high heat until the vegetables are cooked through and tender, but not mushy.
-
Slice the mushrooms and pull the beef apart into strips. Add to the boiling soup and cook for another 10 minutes. Ladle into bowls and enjoy!
You May Also Like
Mushroom and Gruyere Mini Toast Bites Recipe
- Difficulty
25 mins
0
Spicy Garlic Shrimp with Snow Peas
- Difficulty
15 mins
2
Butternut Squash Baked Ziti
- Difficulty
70 mins
2