Yukgaejang (Korean Spicy Beef Stew)
Hearty Korean spicy beef stew with brisket, vegetables, and optional glass noodles, slow-simmered for rich flavor.
Ingredients
- 1 lb. beef brisket
- 5x5 inches (about your palm size) kelp (dasima/kombu)
- 3 green onions
- 5 to 7 whole garlic cloves
- 1 Tbsp. black peppercorns
- 15 cups cold water
- 10 garlic cloves, chopped (approximately 1/4 cup)
- 2 to 4 green onions, chopped (approximately 1/3 cup)
- 4 Tbsp. gochugaru
- 5 Tbsp. toasted sesame oil
- 1 tsp. salt
- 1/2 tsp. black pepper
- 3 anchovies
- 3 Tbsp. soy sauce
- 2 oz. gosari (dried fernbrake), optional (if using dried, prepare according to package directions)
- 2 oz. gobi (royal fern fougere), optional (if using dried, prepare according to package directions)
- 2 oz. torandae (dried taro stems), optional (if using dried, prepare according to package directions)
- 4 cups green onion (if not using any of the 3 vegetables above, increase to 6 cups)
- 1/2 lb. bean sprouts
- 5 oz. dangmyeon (Korean glass noodles), optional
- 2 eggs, beaten, optional
- 2 bowls warm rice
Instructions
Prepare beef stock:
In a large pot, put all beef stock items including 15 cups cold water. If available, use a tea filter bag to contain the garlic cloves and black peppercorns.Boil and skim foam:
Put on the lid and heat on high until boiling. As needed, remove foam and fat with a skimmer (handy for Asian soups).Remove kelp, simmer:
Take out the kelp, turn the heat down to medium, and let it cook gently for 2 hours 30 minutes.Cool and shred beef:
Switch off the heat. Take out the beef and any remaining solids. Throw away the vegetables. Allow the beef to cool until you can shred it by hand.Make chili oil:
As the beef cools, prepare the chili oil. In a small saucepan, combine all chili oil components except soy sauce. Heat on low, letting the flavors and color develop for 15 minutes, stirring now and then; the anchovy will dissolve into the oil.Add soy sauce, boil:
Turn the heat up to medium, pour in soy sauce, and let it boil for 1 minute. Take off the heat.Shred beef with vegetables:
Shred the beef into a large mixing bowl. If using, add the prepared and cut gosari, gobi, and torandae.Cut green onions:
Slice green onions lengthwise in half, then cut into 2-inch segments. For Korean large green onions, cut into 2-inch pieces first, then quarter. Add these to the beef mixture.Toss with chili oil:
Drizzle the chili oil over the beef and vegetable mix, then toss by hand (wear kitchen gloves, or use tongs or a spatula).Combine with stock and sprouts:
Transfer the beef and vegetable mixture into the beef stock along with the bean sprouts. Stir, cover, and heat on high until boiling.Simmer soup, soak noodles:
Lower the heat to medium and let it simmer for 2 hours. At this point (when the soup begins simmering), if using Korean glass noodles, soak them in warm water so they soften during cooking.Finish with noodles and egg:
Remove from heat. Yukgaejang is ready to serve as is with warm rice. If using glass noodles and/or egg, continue: Soak glass noodles in hot water for 30 minutes. Move 2 portions of yukgaejang to a medium pot and bring to a boil. Gently stream beaten eggs into the boiling soup. Return to a boil and cook for 30 seconds to 1 minute. Do not stir to keep the soup clear.Serve yukgaejang:
Put soaked noodles into serving bowls, then ladle boiling yukgaejang over them. Serve with warm rice and any Korean side dishes you like. Enjoy!