Yukgaejang (육개장)
육개장 (Yukgaejang) is a spicy, hearty Korean soup that is perfect for warming up on a cold day. It is made with shredded beef, vegetables, and a flavorful broth, and is often served with rice.
Ingredients
- 1 lb beef brisket, thinly sliced
- 6 cups water
- 1 onion, sliced
- 4 green onions, chopped
- 1/2 cup fernbrake (gosari), soaked and drained
- 1/2 cup sliced Korean radish (mu)
- 1/2 cup shredded carrot
- 1/2 cup sliced shiitake mushrooms
- 1/2 cup soaked and sliced dried shiitake mushrooms
- 1/2 cup soaked and sliced dried bellflower roots (doraji)
- 1/2 cup soaked and sliced dried fernbrake (gosari)
- 1/2 cup soaked and sliced dried bracken fern (gosari)
- 1/2 cup soaked and sliced dried bellflower roots (doraji)
- 1/2 cup soaked and sliced dried bracken fern (gosari)
- 1/2 cup soaked and sliced dried bellflower roots (doraji)
- 1/2 cup soaked and sliced dried bracken fern (gosari)
Instructions
- In a large pot, bring the water to a boil.
- Add the beef brisket and boil for 30 minutes, skimming off any foam that rises to the surface.
- Add the onion, green onions, fernbrake, Korean radish, carrot, and mushrooms to the pot.
- Simmer for an additional 30 minutes, or until the beef is tender and the vegetables are cooked.
- Season with salt and pepper to taste.
- Serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 12g
Supplies
Large pot Knife Cutting board
Tools
Soup ladle Serving bowls Soup spoons
Serving suggestions
Serve 육개장 (Yukgaejang) with a side of kimchi and pickled radish for a complete Korean meal.
Tips & tricks
For an extra kick of heat, add a spoonful of Korean red chili paste (gochujang) to the soup before serving.
Cost
$15