Yukgaejang (Spicy Beef Soup) - My Korean Kitchen
https://mykoreankitchen.com/yukgaejang-spicy-beef-soup/
DirectionsStep1Soak the brisket in a bowl of water and set aside for 20 minutes to draw the red liquid (myoglobin) out. Change the water a few times during this time.Step2Add the water (10 cups), brisket, onion, green onions and whole black peppercorns into a large pot. Boil them over high heat (for about 15 mins) and skim off any scum that forms. Once the water starts to rolling boil, …Step3Take the meat out onto a plate and cool it down. Strain the remaining ingredients over a large clean bowl. Discard all the strained vegetables while keeping the broth. Once the meat is cool enough to touch, cut off a…Step4Preheat a large clean pot over medium low heat and once heated, add the cooking oil, sesame oil, green onions and stir.Step5Once the green onions are wilted, add the chili powder and stir for about 30 seconds or until the chili powder absorbs all the oils. Make sure you don’t burn the chili powder as it can easily happen.Step6Add the broth (from step 3), the meat, and shiitake mushrooms into the pot and boil them over medium high heat. Once it’s rolling boiling, add the fernbrake, chili oil, and seasonings and reduce the heat to mediu…Step7Add bean sprouts and boil for a further 10 mins.Step8Garnish with green onions and season with salt if required. Serve with a bowl of rice, kimchi and other Korean side dishesIngredientsIngredients10 cupsWater350 gramsFlank Steak (or beef brisket, 12 ounces, shank steak)1 Onion (260g/9 ounces, cut in half)75 gramsGreen Onions1 teaspoonBlack Peppercorn (whole)1 tablespoonOil (cooking, I used rice bran oil)3 tablespoonsSesame Oil75 gramsGreen Onion (2.6 ounces)3 tablespoonsKorean Chili Powder (preferred, or Korean chili flakes, gochugaru)95 gramsShiitake Mushrooms (3.3 ounces, fresh, thinly sliced)100 gramsHydrated Gosari (fernbrake, 3.5 ounces, cut into 4 cm to 5 cm, refer to my cooking tips above)2 tablespoonsKorean Chili Oil (optional)200 gramsBean Sprouts (7 ounces)2 tablespoonsKorean Soup Soy Sauce (gukganjang)1 tablespoonKorean Fish Sauce (or Korean soup soy sauce)½ tablespoonGarlic (minced)½ teaspoonFine Sea Salt0.12 teaspoonBlack Pepper (ground)10 gramsGreen Onion (0.4 ounces, thinly sliced)add Fine Sea SaltSee moreNutritionalNutritional343 Calories22 gTotal Fat54 mgCholesterol16 gCarbohydrate1,360 mgSodium25 gProteinFrom mykoreankitchen.comRecipeDirectionsIngredientsNutritionalExplore furtherSpicy beef and vegetable soup (Yukgaejang: 육개장)
DA: 29 PA: 100 MOZ Rank: 38
