Yukgaejang (Korean spicy beef soup, 육개장)
My notes for this recipe
Slice the beef as thinly as possible so it stays tender. I usually use a meat slicer to make the slices thin and even, but a sharp knife also works well if the beef is partially frozen first.
If Korean seasoned salt or Korean sea salt is difficult to find where you live, regular salt is perfectly fine.
Sesame oil is an important ingredient in Korean cooking. If you cook Korean food often, it is worth keeping a bottle at home. You can also find more information about sesame oil in the ingredients section.
For pleasantly chewy glass noodles, soak them in cold water for about 1 hour. Boil them for about 4 minutes, then rinse them under cold water so they do not become too soft.
How I cook it
Slice the beef as thinly as possible. I usually use a meat slicer for this.
Cut the green onions into finger-length pieces. Add 2 tablespoons of olive oil and, if you have it, 1 tablespoon of sesame oil to a preheated pot. In Korean cooking, green onion oil is often used; this step is roughly called “making green onion oil.”
When the green onions turn golden brown, add the beef and sauté it briefly. Once the beef is lightly cooked, add the mung bean sprouts and mushrooms, then stir-fry everything together.
Add gochugaru and garlic, and stir-fry them briefly before adding 1.8 liters of water.
In Korea, ready-made beef bone broth called sagol-gomtang is often added to yukgaejang. If it is not available where you live, use a small amount of beef stock powder instead.
- 20:00
Add soy sauce, soup soy sauce, and salt. Turn the heat to high and let the soup boil for about 20 minutes.
- 2:00
Beat the eggs well and pour them evenly into the pot. Let them sit for about 2 minutes so they set gently and do not break apart too much.
Do you like dangmyeon, Korean glass noodles? Add the cooked dangmyeon right before serving, either directly to the pot or to the serving bowl, then ladle the hot yukgaejang over them.
Season with pepper to taste.
