Korean Yukgaejang Recipe
This Korean spicy beef soup is made using shredded beef (or chicken in some recipes) and green onions, which are simmered in a spicy red sauce, flavoured and coloured by chilli powder, or a similar spice. It is a fairly thick soup and can be served with rice. It’s hot and spicy nature makes it a hearty dish that is often consumed when feeling unwell, as it will warm you up and clear out your sinuses with its heat! As well as this, many people also enjoy this dish when suffering from a hangover, as the spices involved are believed to help your liver and remove toxins.
To make six servings, you will need:
400g beef brisket
1 litre water
1 bunch green onions, cut into slices
100g bean sprouts
5 cloves garlic, crushed
2 tbsp sesame oil
2 tbsp red pepper paste
2 tsp soy sauce
2 tsp red pepper powder
1 tsp black pepper
- In a large saucepan, place the brisket in the water and bring it to a boil.
- Once boiling, reduce the heat and let it simmer. Remove any fat that appears at the top of the water as it cooks.
- When the meat is tender, remove it from the water, but don’t drain away the water as this will form the broth.
- When the meat cools down, shred it by hand.
- In a bowl combine the beef with green onions and bean sprouts and season with the red pepper powder and paste, soy sauce, black pepper, garlic and sesame oil.
- Add the mixture to the broth and bring it back to the boil.
- Simmer for five minutes and add more soy sauce if required when you test it.
- Serve in bowls alone, or accompanied by rice or noodles.
If you would like to make this dish, then a wide range of Korean food in the UK can be found online here at Oriental Mart, or in our store in Nottingham. For more recipes to boost your health this winter, check out our selection of Japanese home remedy recipes!
Image Credit: Dr 방원장