Yukgaejang
Spicy shredded beef soup with vegetables, gosari fern, and glass noodles in a deep red chili broth.
- prep 15 min
- cook 120 min
- total 135 min
- serves 4
- intermediate
- Korea
Ingredients
- 500 g beef brisket
- 100 g gosari fern
- 200 g mung bean sprouts
- 200 g spring onions
- 80 g glass noodles
- 3 tbsp gochugaru
- 3 tbsp soy sauce
- 6 cloves garlic
- 3 tbsp sesame oil
- 1.5 L beef stock
- 2 eggs
Steps
- Simmer brisket in 1.5 L water with garlic and scallion whites 90 minutes; shred.
- Rehydrate gosari if dried, blanch sprouts, cut scallions in 5 cm lengths.
- Bloom gochugaru in sesame oil with garlic until fragrant.
- Combine broth, chili oil, shredded beef, and vegetables; simmer 15 minutes.
- Add soaked glass noodles, cook 5 more minutes, drizzle beaten egg in ribbons.
≈ 420 kcal · 30 g protein · 22 g carbs · 22 g fat — per serving, estimate