Yukgaejang

Warm your soul with Yukgaejang, a hearty Korean beef soup brimming with tender brisket, vibrant vegetables, and a spicy kick from gochugaru. Ideal for a cozy weeknight dinner or a comforting weekend feast.

• 500 grams beef brisket
• 1 tablespoon vegetable oil
• 2 cups water
• 1 medium onion
• 2 cloves garlic
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 1 tablespoon soy sauce
• 2 cups bean sprouts
• 1 cup green onion

Method

1. 1

   In a pot, heat the vegetable oil over medium heat and sauté the chopped onion and minced garlic until fragrant.

2. 2

   Add the beef brisket to the pot and cook until it is browned on all sides.

3. 3

   Pour in 2 cups of water and bring to a boil. Reduce heat, cover, and simmer for about 60 minutes or until the beef is tender.

4. 4

   Remove the beef from the pot, shred it into bite-sized pieces, and set aside.

5. 5

   In the same pot, add gochugaru and soy sauce, stirring well to combine. Return the shredded beef to the pot.

6. 6

   Add the bean sprouts and let the soup simmer for an additional 10-15 minutes.

7. 7

   Taste and adjust seasoning as necessary. Serve hot, garnished with chopped green onion.