Traditional yukgaejang is made with fern brake and taro stems, but those ingredients are hard to get where I live. You can add those ingredients if you can get them; 3/4 cup of cooked fern break and 3/4 cup of cooked taro stems would be a good amount to add. Cut both of them as the same length as the scallions, and follow the cooking instructions from the package before you add them to this recipe.
You can add more noodles to serve as a noodle soup or serve with a bowl of rice and side dishes like the traditional way.
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➥ INGREDIENTS | 재료
For 5-8 servings:
• 2 lb beef brisket or flank steak 양지 또는 치마살
• 1 onion 양파
• 1 kelp, about 2x5in size 다시마
• 4 qt water 물
• 15 scallions 파 (save the roots of the scallions to use for the broth 파 뿌리)
• 12 oz (1 bag) mung bean or bean sprouts 숙주 나물 또는 콩나물
• 6 shiitake mushrooms, sliced 표고 버섯
• 1 tbsp gochujang - red chili paste 고추장
• 2 tbsp coarse gochugaru - coarse red chili pepper powder 고추가루 - adjust
• 1 tbsp fine gochugaru - fine red chili pepper powder - can be substituted with coarse gochugaru 고운 고추가루
• 1/3 cup Korean soup soy sauce 국간장 - try with 1/4 cup first and add more if needed later
• 2 tbsp garlic, minced 간마늘
• 1 tsp brown sugar 흑설탕
• 1 tsp black pepper 후추가루
• 1 tsp sesame oil 참기름
• 1 tbsp Dasida - soup stock beef flavor - optional but recommended 소고기 다시다
• 4 oz Korean sweet potato starch noodles 당면
• Optional - Korean radish or daikon (for the broth)
• Optional - beaten eggs - drizzle over the soup at the end
INSTRUCTIONS:
1. Wash and cut the onion in half with the onion peel. This is for the broth base and has health benefits.
2. Slice the mushrooms, cut the scallions into 2-2.5 inches long and save the roots for the broth base.
3. Cut the beef into about 3x3in sizes.
4. In a large pot, add 4 quarts (16 cups) of water, onion, scallion roots, kelp, and beef.
5. Turn the heat to Medium-High and bring to a boil. Skim off any foam that comes to the top.
6. Remove the kelp after 15 minutes, stickiness will drain and will affect the flavor.
7. Reduce heat to Medium and simmer for 1-1.5 hours.
8. Soak the glass noodles for 20 minutes.
9. Strain and discard the onion, scallion roots, and cool the beef in a large mixing bowl.
10. Add more water into the broth make 4 quarts and bring to a boil.
11. Once the meat is cool enough to handle, tear the meat into pieces.
12. Season the beef with gochujang, coarse gochugaru, fine gochujang, Korean soup soy sauce, minced garlic, brown sugar, black pepper, and sesame oil. Mix well.
13. After the beef is well coated with the seasonings, add the mushrooms and mung bean sprouts and mix them well.
14. Add the beef mix to the boiling broth and wait till the broth is back to a boil
15. Add the dasida
16. Taste the soup and adjust seasoning. Add salt or more gochugaru to taste.
17. Add the noodles, cook for 4 minutes.
18. Add the scallions, cook for 3 minutes.
19. Check if the noodles are cooked. Turn off the heat and enjoy!
This spicy beef soup is one of those soups that taste better the next day. Store leftovers in the refrigerator, make sure you separate the noodles with the soup. The noodles will be swelled and mushy, absorb all the soup. Just add more scallions in the pot when reheat, it will look as just made with deeper flavor.
➥ MUSIC
Track: Someday
Music composed and recorded by Oak Studios
Creative Commons - Attribution ND 4.0
• [No Copyright Music] S...
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