Yook Gae Jang- Korean Spicy Beef and Vegetable Soup
- Ready In:
- 3 -5 lbs beef bones, for stock
- 2 gallons water
- 1 lb beef brisket
- 1 bunch green onions or 3 leeks, 1 inch bias cut
- 1⁄2 lb bean sprouts
- 1 bunch cooked mung bean noodles (dahng myun(transparent noodles)
- 3 tablespoons minced garlic
- 3 tablespoons korean red pepper paste
- 3 tablespoons korean chili powder
- 1 tablespoon soy sauce
- 2 teaspoons salt (to taste)
- 1 teaspoon black pepper (to taste)
- 1 tablespoon sesame oil
- 2 tablespoons sesame seeds
- Place beef bones and brisket in a large pot with enough water (to completely cover the bones) and bring to a boil. Reduce heat, skim off the foam, and simmer for 3 hours. Keep replenishing the pot with more water as it evaporates.
- Remove from heat and let it cool. When it is cool enough, remove the bones and beef.
- Shred the meat into 2 inch strips. (When shredded, they should be the thickness of the meat should be the width of a yarn.).
- In a bowl, mix together garlic, hot pepper paste, chili powder, salt, black pepper, sesame oil, soy sauce, and sesame seeds into a paste.
- Combine shredded beef with the paste mixture and let it marinate overnight.
- Place the beef broth in the refrigerated for 1 day.
- Take the broth out and skim off the fat until the broth is clear.
Bring the broth back to a boil. You will cook the broth for at least another half hour as you add the following:
- Cut the drained fernbrake into 2 inch pieces and add to the beef broth.
- In a separate pot, boil 6 cups of water. Add in 1 bundle of Dahng Myun (transparent noodles). Drain and add to the soup.
- Add the refrigerated beef mixture (from step 5) into the broth.
- Add the bean sprouts into the broth.
- Add the green onions, or leek into the broth.
- Serve hot with rice.
- Note: You can freeze this. Freeze in portioned containers. When you are ready to enjoy it again, simply let it defrost in the fridge and reheat.
Questions & Replies
Got a question? Share it with the community!