Yukgaejang
Ingredients
- 600 gBeef chuck (whole for the broth)
- 2 LMineral water
- 1 pcYellow onion (halved)
- 6 pcGarlic (whole cloves)
- 3 tbspgochugaru
- 4 tbspKorean soy sauce
- 1 tbspSesame oil
- 1 tbspSunflower oil
- 4 pcSpring onion, sauté/poêlé sans matière grasse (in 5cm pieces)
- 200 gMung bean sprouts (rinsed)
- 1 pcEgg (beaten)
- 1 pinchBlack pepper ground
- 100 gFernbrake Gosari (rehydrated and cut into pieces)
- 100 gTaro stems (Bạc hà) (rehydrated and cut into pieces)
Method
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.
- 1
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
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
In a bowl, mix the gochugaru, soy sauce, sesame oil, sunflower oil, and pepper. The mixture should form a thick, dark red paste.
- 4
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. Flavors develop even more the next day.
