Ingredients with Measurements:
- 1 lb beef brisket, sliced thinly
- 1 onion, sliced
- 4 garlic cloves, minced
- 1 inch ginger, sliced
- 6 cups water
- 2 tbsp soy sauce
- 2 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp gochujang (Korean red pepper paste)
- 1 tbsp sesame oil
- 1 tbsp fish sauce
- 1 bunch green onions, sliced
- 1 cup mung bean sprouts
- 1 cup fernbrake (gosari)
- 1 cup sliced shiitake mushrooms
- Salt and pepper to taste
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, add the beef brisket, onion, garlic, ginger, and water. Bring to a boil and then reduce heat to low. Simmer for 1 hour.
2. Remove the beef brisket from the pot and shred it with a fork. Set aside.
3. Strain the broth and discard the solids.
4. Return the broth to the pot and add the soy sauce, gochugaru, gochujang, sesame oil, and fish sauce. Stir to combine.
5. Add the shredded beef brisket, green onions, mung bean sprouts, fernbrake, and shiitake mushrooms to the pot. Simmer for another 30 minutes.
6. Season with salt and pepper to taste.
7. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 15g
Protein: 35g
Substitutions for ingredients:
- Beef brisket can be substituted with beef flank or chuck roast.
- Fernbrake can be substituted with spinach or kale.
Variations:
- Add sliced carrots and potatoes for a heartier soup.
- Use chicken instead of beef for a lighter version of the soup.
Tips and tricks:
- Shred the beef brisket while it's still hot for easier shredding.
- Add more or less gochugaru and gochujang depending on your spice preference.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat on the stove over low heat until heated through.
Presentation ideas:
Serve in a large bowl with rice on the side.
Garnishes:
Garnish with sliced green onions and sesame seeds.
Pairings:
Pair with a side of kimchi and pickled vegetables.
Suggested side dishes:
- Kimchi
- Pickled vegetables
- Steamed rice
Troubleshooting advice:
- If the soup is too spicy, add more water to dilute the spice level.
- If the soup is too bland, add more salt and pepper to taste.
Food safety advice:
- Make sure to cook the beef brisket thoroughly to avoid any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Yukgaejang is a spicy Korean soup that originated in the northern regions of Korea. It was traditionally made with beef and vegetables and was a popular dish among farmers and laborers.
Flavor profiles:
Spicy, savory, and umami.
Serving suggestions:
Serve hot with rice and pickled vegetables.
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Region: Korean