Yukgaejang Spicy Beef Soup
Korean spicy beef brisket soup with shredded meat, gosari fern, mung bean sprouts, and scallion in a deep gochugaru broth, ladled over rice with a beaten egg ribbon.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Soak gosari fern overnight, drain, cut into 5cm lengths. Cut scallions into 5cm batons. Finely grate garlic cloves. Beat eggs in a small bowl. Have all ingredients measured and ready.
Boil
Combine rinsed rice with 240ml water in a medium saucepan, bring to boil over high heat. Cover, reduce to lowest heat, cook 12 minutes until water absorbs. Rest covered off heat 5 minutes.
Simmer 1
Place beef brisket in a heavy pot with 1.5L cold water, bring to boil over high heat. Reduce to low, simmer 45-50 minutes until meat shreds easily with a fork. Lift out brisket, reserve broth, shred meat along the grain.
Bloom
Heat 2 tbsp sesame oil in the pot over medium heat. Add gochugaru and 2 tbsp warm broth, stir 60 seconds until chilli deepens to rich red. Watch carefully so it does not scorch or burn.
Simmer 2
Return shredded brisket and reserved broth to the pot. Add soy sauce, grated garlic, and black pepper. Simmer on medium heat 8 minutes until broth becomes aromatic and flavors meld. While simmering, add gosari fern and bean sprouts, simmer 5 minutes until fern is tender and sprouts retain slight bite.
Finish
Season broth with salt. Add scallion batons, simmer 90 seconds until just wilted. Drizzle beaten eggs in a slow stream while stirring once gently so they set in delicate ribbons.
Plate
Mound rice in deep bowls, ladle soup over the top. Drizzle remaining 0.7 tbsp sesame oil, scatter sesame seeds across surface, serve immediately.
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