Spicy Shredded Beef Soup - Yukgaejang (육개장)
Yukgaejang is a spicy Korean soup with slow cooked brisket. In this version we add Korean vermicelli noodles for a little extra comfort and deliciousness!
Servings Prep Time
4people 20minutes
Cook Time Passive Time
1.5hours 1hour
Servings Prep Time
4people 20minutes
Cook Time Passive Time
1.5hours 1hour
Ingredients
  • 1lb beef brisket, fat trimmed
  • 1 medium onion, peeled and quartered
  • 10cloves 6 kept whole and peeled and 4 minced
  • 3quarts waterthe stock will reduce in the cooking process
  • 1tablespoon sesame oil
  • 2tablespoon loosely packed gochugaruno substitute
  • 1tablespoon doenjangdoenjang is a Korean soybean paste
  • 1/3cup soy sauce
  • 1teaspoon black pepper
  • 3 green onions, cut into thin strips
  • 1/2cup bean sprouts
  • 1 small zucchini, peeled and diced
  • 5oz Korean vermicelli noodles
Instructions
  1. Place the beef, onion, 6 garlic cloves, and 3 quarts of water in a large pot and bring to a boil. Drop the heat to low and simmer for one hour.
  2. Remove the beef from the pot and place it the into another large pot and strain the broth into the second pot discarding the garlic and onion. Leave the meat in the pot with the broth until the meat is cool enough to handle. Remove the meat from the pot to a cutting board. The meat will not be extremely tender so it is easier to shred the beef using your hands instead of two forks. Set meat aside.
  3. In a large stockpot over medium heat add sesame oil and let it get hot but not to a smoking point. Stir in gochugaru and immediately remove from the heat to prevent burning. Add the soy sauce, minced garlic, doenjang, salt, and pepper. Stir to combine. Add the scallions, bean sprouts, and zucchini and stir to combine.
  4. Add the reserved stock and shredded brisket, bring to a boil, then simmer for about 10 minutes. As soon as the vegetables are tender the soup is ready.
  5. Meanwhile, fill a medium sized pot with water and bring to a boil. Cook the vermicelli noodles for 5-6 minutes and drain in a colander. The noodles are very long so you can use scissors to cut the noodles to either a bite size length to eat with a spoon or to a standard noodle size to enjoy with chopsticks.
  6. Add the noodles to the boiling soup. You can serve and enjoy immediately. After tasting the broth, if the spice level is too high for you use a ladle to carefully skim the bright red oil and chili flakes that will rise to the surface when the soup is at a boil.