Korean 90 min

Korean Yukgaejang (Spicy Beef and Fernbrake Soup)

Name: Korean Yukgaejang (Spicy Beef and Fernbrake Soup)
Total time: 90 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 lb beef brisket or flank steak; 8 cups water; 4 cups beef broth; 3 tablespoons gochugaru; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon vegetable oil; 6 cloves garlic, minced; 4 oz dried fernbrake (gosari), soaked overnight; 3 green onions, cut into 2-inch pieces; 1 cup bean sprouts; 3 eggs, beaten (optional); Salt and pepper

high-proteindairy-freespicycomfort-food

Ingredientsfor 2

320

Cal

28g

Protein

12g

Carbs

18g

Fat

11 lb beef brisket or flank steak
28 cups water
34 cups beef broth
43 tablespoons gochugaru
52 tablespoons soy sauce
61 tablespoon sesame oil
71 tablespoon vegetable oil
86 cloves garlic, minced
94 oz dried fernbrake (gosari), soaked overnight
103 green onions, cut into 2-inch pieces
111 cup bean sprouts
123 eggs, beaten (optional)
13Salt and pepper

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Instructions

1
Place beef in a pot with water. Bring to a boil, skim foam for 5 minutes, then simmer 60 minutes until the beef is very tender. Remove beef and shred by hand into long, thin strips following the grain. Reserve the cooking broth.
2
While beef cooks, drain soaked fernbrake. Cut into 3-inch lengths. Sauté in 1 tablespoon sesame oil with 2 cloves garlic for 5 minutes until tender and fragrant.
3
Combine the beef cooking broth with beef broth in a pot. Add gochugaru, soy sauce, and remaining garlic. Bring to a boil — the broth will turn a vivid red from the gochugaru.
4
Add shredded beef, fernbrake, and bean sprouts. Simmer 15 minutes. If using eggs, pour beaten eggs in a thin stream while stirring to create egg ribbons. Season with salt, pepper, and additional soy sauce.
5
Finish with vegetable oil and green onions. Serve in deep bowls with steamed rice. Yukgaejang is one of the great hangover cures in Korean cuisine — spicy, rich, and deeply restorative.