**Introduction**
Korean soups and broths are known for their depth of flavor and comforting qualities, perfect for cold days or anytime you crave something hearty. One iconic dish in this category is Yukgaejang (육개장), a spicy beef soup that delights with its rich, smoky broth and tender shredded beef. Unlike the popular mild soups, Yukgaejang brings heat and vibrant colors from chili flakes and fresh vegetables, making it both nourishing and invigorating. Today, I will introduce you to Yukgaejang, sharing an authentic recipe you can easily make at home in a single serving.
**Main Content**
*Ingredients (for 1 serving):*
– Beef brisket, boneless: 120g
– Water: 600ml
– Dried fernbrake (gosari), soaked: 30g
– Bean sprouts: 50g
– Green onions: 2 stalks (about 30g), chopped
– Garlic: 1 clove, minced
– Soy sauce: 1 tablespoon (15ml)
– Korean chili flakes (gochugaru): 1 tablespoon (8g)
– Sesame oil: 1 tablespoon (15ml)
– Salt: ½ teaspoon
– Ground black pepper: a pinch
– Cooked glass noodles (optional): 30g (prepared)
*Step-by-step Recipe:*
1. **Prepare the beef broth:** In a pot, bring 600ml of water to boil. Add the beef brisket whole and boil for 15 minutes to remove impurities. Drain and rinse the beef briefly in cold water. Return the beef to the pot, replenish with fresh water (600ml), and simmer gently for about 1 hour until tender.
2. **Shred the beef:** Remove the cooked beef from the broth and let it cool slightly. Using two forks or your hands, shred the beef into thin strips about 3-4cm long.
3. **Prepare vegetables:** While the beef simmers, soak dried fernbrake (gosari) in warm water for 30 minutes if not pre-soaked. Drain and cut into short, bite-size pieces. Rinse bean sprouts thoroughly and trim if needed. Chop green onions and mince garlic.
4. **Combine soup ingredients:** Return the shredded beef to the broth. Add soy sauce, minced garlic, Korean chili flakes, sesame oil, and salt to the pot. Stir well to dissolve the chili flakes and coat the broth with vibrant color.
5. **Add vegetables:** Add fernbrake, bean sprouts, and half the green onions to the soup. Simmer gently for 10 minutes until the flavors meld and vegetables soften slightly.
6. **Final seasoning:** Taste and adjust salt or chili flakes as needed. Add a pinch of ground black pepper. If using glass noodles, add them now and cook for an additional 2 minutes.
7. **Serve:** Ladle the hot Yukgaejang into a bowl and garnish with the remaining chopped green onions. Enjoy this soul-warming, spicy beef soup with a bowl of steamed rice.
**Conclusion**
Yukgaejang is more than just a spicy soup—it’s a celebration of Korean flavor complexity, combining tender beef, fresh and earthy vegetables, and a bold spicy broth infused with sesame oil and chili. This soup nourishes the body and soul, making it an excellent comfort food choice on chilly days or whenever you need an energy boost. Try making Yukgaejang at home—it’s straightforward and deeply satisfying!
