Yukgaejang

Name: Yukgaejang
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Korean
Ingredients: 400 g brisket; 1 handful gosari; 1 tbsp gochugaru; 2 scallions; 1 L beef stock; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Yukgaejang is a comforting staple in Korean cuisine, often enjoyed during the chilly months when its fiery warmth is most appreciated. Traditionally served in spicy beef soup houses, this dish is beloved for its bold flavors and heartiness. Passed down through generations, this home version captures the authentic spirit of Yukgaejang, crafted with personal touches that make it unique to each family.

The essence of Yukgaejang lies in its robust and spicy broth, enriched with tender brisket and earthy gosari. A dash of gochugaru lends its signature heat, while scallions add a fresh contrast. Salt is judged by hand, a nod to the expertise of seasoned cooks. This is a dish that invites communal enjoyment, with its generous portions meant to be shared at a lively table.

Ingredients

400 gbrisket
1 handfulgosari
1 tbspgochugaru
2scallions
1 Lbeef stock
to tastefine sea salt

Method

Begin by preparing the gosari. Soak 1 handful of gosari in warm water for about 30 minutes until they are rehydrated and pliable. Drain and set aside. This will ensure they are tender and ready to absorb the flavors of the soup.
In a large pot, add 400 g of brisket and cover with 1 L of beef stock. Bring to a gentle simmer over medium-high heat. Skim off any foam that rises to the surface to keep the broth clear. Continue simmering until the brisket is tender and can be easily shredded, which should take about 1 hour.
Remove the brisket from the pot and let it cool slightly. Once cooled, shred the brisket into bite-sized pieces using your fingers or a fork. Return the shredded brisket to the pot with the beef stock.
Add the soaked gosari to the pot with the brisket and stock. Stir in 1 tbsp of gochugaru, ensuring it is evenly distributed throughout the soup. This will provide the characteristic spicy and rich flavor of Yukgaejang.
Slice 2 scallions into thin rounds and add them to the pot. Stir gently to incorporate them into the soup. The scallions will add a fresh, aromatic note to the dish.
Allow the soup to simmer gently for another 20 minutes. This will let all the flavors meld together and ensure the gosari is fully cooked and tender. The soup should have a rich, red color from the gochugaru and a deep, savory aroma.
Taste the soup and add fine sea salt to taste, adjusting as needed to enhance the flavors. The soup should be well-seasoned but not overly salty. Serve the Yukgaejang hot, ideally with a side of rice and kimchi for a complete meal.