Spicy Beef Soup (Korean Yuk Gae Jang)
Recipe
Spicy Beef Soup (Korean Yuk Gae Jang)
FoFa says:
"In the cold months this was a very nice soup or stew. Since I love the spicy, I always liked this one. Pretty easy to make also.
Fernbrake is fiddlehead fern, But I usually substitute asparagus cut up for it. Spinach works with the stems almost like Fernbrake."
Estimated Cooking Time: 50 cook 10 prep
1 lb brisket
2 bundles of scallions, cut into thirds
1 cup bean sprouts
3/4 cup dried fernbrake (gosari/ bracken fiddleheads), presoaked
or spinach or asparagus
2 Tbsp minced garlic
2 Tbsp sesame oil
2 tsp red pepper powder (kochukaru)
2 Tbsp red pepper paste (kochujang) or a good hot sauce
2 tsp soy sauce
1 tsp black pepper
2 eggs, beaten
1 cup cooked glass noodles (optional)
In a large pot, bring brisket and about 4 quarts of water to a boil.
Reduce heat to simmer and cook until meat is tender, skimming off fat and scum.
Remove the meat from the broth but keep the broth in the pot.
When it's cool enough to handle, hand-shred the beef with the grain.
In a mixing bowl, combine shredded beef with scallions, bean sprouts, and gosari (fernbrake).
Season beef and vegetables with garlic, sesame oil, red pepper powder, red pepper paste, soy sauce, and black pepper.
Add seasoned ingredients to the broth and bring to a boil.
Simmer for about 5 minutes and adjust soup to taste with soy sauce if necessary.
Swirl beaten egg into the soup and if using, add noodles.
Turn off heat and serve.
Printer-friendly version
Recipe Link:
https://www.kingwood.com/recipes/view_recipe.php?recipe_id=763
