Yukgaejang (Spicy Beef Soup)
A deeply savory, fiery broth studded with tender shredded beef, earthy mushrooms, and crisp bean sprouts. Hearty and layered with toasted sesame and red chile, it warms from the first spoonful to the finish.
1 ½ lb beef brisket, cut into 2-inch chunks
10 cup water
1 onion, halved
6 clove garlic, crushed
4 dried shiitake, soaked and sliced
1 cup fernbrake, dried, soaked and drained
4 cup bean sprout, trimmed
6 stalk green onion, cut into 2-inch lengths
1 bunch garlic chive, cut into 2-inch lengths
3 tbsp soy sauce
1 tbsp fish sauce
3 tbsp gochugaru
1 tbsp sesame oil
2 tbsp vegetable oil
1 tsp salt
½ tsp black pepper, freshly ground
2 egg, lightly beaten
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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