Yukgaejang is a robust and flavorful Korean stew that perfectly marries spicy, savory, and umami tastes. It's a comforting dish, filled with tender beef brisket, vibrant vegetables, and hearty glass noodles. Ideal for cold days or when you crave a hearty meal.
Ingredients
๐ 1 piece Beef Brisket 500-700g or 1-1.5 lbs
๐ง 3 liters 13 cups Water
๐ 1 thumb-sized piece Ginger, peeled and chopped
๐ฟ 4-5 pieces Dashima, iPhone-sized
๐ฑ 1 big handful Gosari 200g, pre-soaked
๐ 1 package Torandae, pre-soaked
๐ Cheongjeongwon Soup Soy Sauce:
- 2 Tablespoons for Gosari
- 2 Tablespoons for Torandae
- 1 Tablespoon for Shredded Beef
- 2 Tablespoons for Broth
๐ง 4 Tablespoons Minced Garlic: divided for Gosari, Torandae, Shredded Beef, and Broth
๐พ 3 Tablespoons Sesame Oil: for Gosari, Torandae, and Shredded Beef
๐ง 1 White Onion, sliced
๐ถ๏ธ 2 Cheongyang Chili Peppers Green, chopped
๐ถ๏ธ 2 Red Chili Peppers, chopped
๐ง 3 stems Spring Onions, cut into finger-length pieces
๐ 1 bunch Oyster Mushrooms, stems chopped off
๐งด 1/2 cup Vegetable Oil for homemade chili oil
๐ถ๏ธ 2/3 cup Gochugaru: 1/3 cup for chili oil, 2 Tablespoons for Broth
๐งด 1/3 cup Omogi Red Pepper Flavored Oil optional
๐ Korean Glass Noodles Tangmyeon
๐ง Salt, as needed
๐ Cooked Rice, for serving
Instructions
1- Boil Beef Brisket:
- Place beef brisket, water, ginger, and Dashima in a large pot.
- Bring to boil on high heat, remove Dashima and skim scum.
- Simmer on low heat for 1 hour.
2- Prepare Vegetables:
- Soak and prepare Gosari and Torandae.
- Marinate each with soy sauce, minced garlic, and sesame oil.
3- Aromatics and Mushrooms:
- Slice onion, chop chili peppers, cut spring onions.
- Prepare oyster mushrooms.
4- Chili Oil:
- Combine vegetable oil, Gochugaru, and minced garlic in a bowl.
- Microwave for 2 minutes, then strain.
5- Shred Beef:
- Remove beef, shred it by hand.
- Season with soy sauce, minced garlic, and sesame oil.
6- Combine Ingredients:
- Bring beef broth back to boil, add chili oil, and shredded beef.
- Add marinated Gosari and Torandae, oyster mushrooms, onion, chili peppers, and spring onions.
7- Simmer Stew:
- Boil the stew on high heat for 30 minutes uncovered.
- Simmer on low for 20 minutes covered.
8- Final Seasoning and Serve:
- Adjust seasoning with salt.
- For each serving, add glass noodles to a small portion, ladle hot broth, and serve with rice.
Prep Time: Overnight soaking + 30 minutes preparation
Cook Time: 1 hour 50 minutes
Total Time: Approximately 2 hours 20 minutes
Servings: 4-6
Equipment:
- Large Pot Royal Grafton England 1876
- Cutting Board, Knife Dorco, Measuring Cups/Spoons, Bowls
- Portable Induction Cooktop SHINL SHL-KR30
- Strainer, Spoon, Chopsticks, Gloves
Cooking Tips
- Boil beef without a lid to remove odors.
- Remove Dashima once boiling to avoid sliminess.
- Ensure vegetables are well-marinated for maximum flavor.
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