Yukgaejang is a spicy soup dish made from shredded beef with scallions and other vegetables like fernbrakes, bean sprouts, radish and shiitake. This dish is considered to be a type of thick soup (gomguk), typically it can be enjoyed on its own or with a bowl of rice and kimchi.
- 700 g beef brisket, thinly shredded
- 1 cup rehydrated dried gosari, (I used wood ear fungus as an alternative)
- 1 small packet / 250 g bean sprouts
- 4 pcs rehydrated dried shiitake mushrooms, thinly sliced
- 6 stalks spring onions + more for garnishing
- 1 onion, sliced
- 1 small daikon radish, sliced
- 1 litre beef stock
- 1 litre water
- 2 tbsp sesame oil
- 2 tbsp gochugaru, adjust amount to the level of spiciness you want
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tsp Fermented soybean paste
- 1 tsp gochujang
- freshly ground black pepper
- In a pot add the sesame oil then cook the gochugaru in low heat until fragrant.
- Add the garlic and onions. Stir fry for a minute.
- Add the beef then lightly brown on all sides.
- Pour the beef stock and water then add the gosari or wood ear fungus, shiitake mushrooms, soy sauce, Fermented soybean paste and gochujang, bring to a boil skimming off the scum that rises to the top then simmer for 1 hour.
- Add the radish then simmer for 45 minutes.
- Add the bean sprouts and spring onions then simmer for 5 more minutes.
- Season with salt and freshly ground black pepper, turn heat off then serve.