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Yukgaejang (육개장): Korean Spicy Beef Soup with Vegetables
More recipes: Korean recipes · Asian soups · All Asian recipes
2 Std 30 Mintotal
4servings
350kcal
KoreanCuisine
Yukgaejang (육개장): Korean Spicy Beef Soup with Vegetables
Laura Chen
4
30 Minuten
120 Minuten
350
Korean
Soup
Yukgaejang is a rich, spicy Korean beef soup made with a mix of vegetables and glass noodles. It has a deep red color, and Koreans like to eat it on cold days to warm up.
Ingredients
- 500 g beef brisket
- 2 L (8 cups) water
- 2 tbsp gochugaru (Korean chili flakes)
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp garlic, chopped
- 100 g soybean sprouts
- 1 leek
- 200 g shiitake mushrooms
- 2 scallions
- 100 g glass noodles
- Salt and pepper to taste
Instructions
- Bring the brisket to a boil in a large pot of water and simmer for about 1.5 hours, until the meat is tender.
- Take the meat out of the broth, let it cool and cut or shred it into strips.
- Strain the broth through a sieve and return it to the pot.
- Add the gochugaru, sesame oil, soy sauce and garlic to the broth and bring it to a boil.
- Add the sliced beef, sprouts, leek, mushrooms and scallions and simmer for 20 minutes.
- Cook the glass noodles according to the package directions, drain them and add them to the soup.
- Season with salt and pepper and simmer for another 10 minutes.
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More recipes: Korean recipes · Asian soups · All Asian recipes