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. Usually beef is used on this dish but there are variations where other meats like chicken (Dakgyejang) can be used.
I first tried this in a Korean restaurant, it was just called Spicy Beef and Vegetable soup and I immediately fell in love with it due to the flavour and the different textures this dish can offer. It is like an all on one meal where you have your soup along with some protein and vegetables. Though I can’t recreate the dish with the same ingredients as I don’t know where to find them, I used some alternatives and tried to imitate the flavour as much as possible. The result was great and believe me it tasted similar to the ones I tried.
- 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.