Yukgaejang

A deep red soup where beef shreds effortlessly in a spicy, full-bodied broth. Sesame oil binds the umami flavors with the heat of gochugaru chili.

• Prep time: 30 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 510
• Protein: 37 g
• Carbs: 18 g
• Fat: 37 g

Ingredients

• 600 g Beef chuck ( whole for the broth )
• 2 L Mineral water
• 1 piece Yellow onion ( halved )
• 6 piece Garlic ( whole cloves )
• 3 tbsp gochugaru
• 4 tbsp Korean soy sauce
• 1 tbsp Sesame oil
• 1 tbsp Sunflower oil
• 4 piece Spring onion, sauté/poêlé sans matière grasse ( in 5cm pieces )
• 200 g Mung bean sprouts ( rinsed )
• 1 piece Egg ( beaten )
• 1 pinch Black pepper ground
• 100 g Fernbrake Gosari ( rehydrated and cut into pieces )
• 100 g Taro stems (Bạc hà) ( rehydrated and cut into pieces )

Instructions

1. Beef Broth

   Submerge the beef chuck in water with the halved yellow onion and garlic cloves. Simmer covered until the meat is tender and pulls apart easily. Skim regularly to keep the broth clear.

2. Shredding

   Remove the meat, let it cool slightly, then shred it by hand or with a fork into long thin filaments. Strain the broth and discard the boiled onion and garlic.

3. Spicy Paste

   In a bowl, mix the gochugaru, soy sauce, sesame oil, sunflower oil, and pepper. The mixture should form a thick, dark red paste.

4. Cooking the Vegetables

   Bring the broth back to a boil. Add the shredded meat, spicy paste, green onions cut into sections, mung bean sprouts, gosari, and taro stems. Simmer for 20 minutes. The spicy oil should bead on the surface.

5. Egg Finish

   Beat the egg and pour it in a thin stream into the boiling soup. Do not stir immediately to allow the egg to coagulate into soft ribbons.

Chef's tips

• Do not cut the meat with a knife; shred it by hand so the sauce clings better to the fibers.
• If you want a deeper red color, gently heat the gochugaru in oil before adding it to the broth.

Storage

Keeps for 3 days in the fridge. Flavors develop even more the next day.