Yukgaejang (Korean Spicy Beef Soup)

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READY IN: 1hr 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 13
    lb fiddlehead, cut into 3-4 inch lengths (pteridium aquilinum-fernbrake also bracken fiddleheads)
  • 4
    large green onions, cut into 3-4 inch lengths
  • 12
    onion, cut into 4 quarters
  • salt & freshly ground black pepper, to taste
  • 15
  • Seasoning Sauce
  • 3
    tablespoons red pepper paste
  • 5
    tablespoons sesame salt
  • 1
    tablespoon sesame oil
  • Red Pepper Oil
  • 4
    tablespoons red pepper powder
  • 4
    tablespoons vegetable oil
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DIRECTIONS

  • In a large dutch oven, combine 15 cups cold water, beef and 1/2 onion and simmer on low heat for 2 hours.
  • Combine seasoning sauce and set aside.
  • Remove meat from water and shred into thick strips. Discard water and 1/2 onion.
  • Mix the fernbrake and shredded beef in a bowl with the seasoning sauce.
  • In the dutch oven, combine the red pepper oil ingredients and heat over low heat for 5 minutes. Remove to a serving container.
  • Wipe dutch oven clean and add beef broth along with the mixed items in the seasoning sauce and bring to a boil. Add green onion slices and continue to boil for 3 minutes. Serve hot with red pepper sauce, as desired.
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