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Yuk Gae Jang (Spicy Beef and Vegetable Soup)
Yuk Gae Jang (Spicy Beef and Vegetable Soup) is a traditional Korean recipe for a classic soup (more of a stew with broth really) of beef with mixed vegetables in a chilli oil and soy sauce base. The full recipe is presented here and I hope you enjoy this classic Koream version of: Spicy Beef and Vegetable Soup (Yuk Gae Jang).
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
6–8
Rating: 
Tags : Spice RecipesBeef RecipesVegetable RecipesKorea Recipes
This is a traditional Korean recipe for a spicy soup of beef and mixed vegetables in a soy sauce and sesame oil base.
Ingredients:
500g (1 lb) beef brisket
2.5l (10 1/2 cups) water
1/2 onion
12 spring onions, sliced into 7cm (3 in) lengths
1 celery stick, sliced in half lengthways and each half cut into 7cm (3 in) lengths
120g fernbrake, cut into 7cm (3 in) lengths [these are Korean fiddleheads]
7 garlic cloves, minced
350g (13 oz) beansprouts
3 tbsp hot chilli flakes
1 tbsp sesame oil
1 tbsp vegetable oil
1 tbsp soy sauce
5 tsp sea salt
freshly-ground black pepper, to taste
Method:
Combine the beef, water and onion in a large stockpot. Bring to a boil, partially cover and boil briskly for 1 hour over high heat.
In the meantime, combine the hot chilli flakes, sesame oil, vegetable oil, soy sauce, salt and black pepper in a small bowl. Mix well to combine and set aside (this is the hot pepper oil sauce).
When the beef is tender, take it out of the pot and set aside to cool. Remove the onion half and set aside. Add the vegetables to the pot along with the hot pepper oil sauce. Bring the mixture back to a boil and cook for 20 minutes.
When the beef has cooled, slice it as thinly as you can then add to the boiling soup. Allow to re-heat (about 5 minutes more cooking).
Arrange a mound of rice in the base of soup bowls. Ladle over the beef mixture and serve hot.
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