Yukgaejang (Fiery Shredded Beef and Vegetable Soup)
Yukgaejang is a fiery Korean beef soup that starts with brisket simmered until it can be pulled apart along the grain into long, thin shreds. The shredded meat is then hand-mixed with red pepper flakes, soup soy sauce, sesame oil, and minced garlic so the seasoning penetrates each strand before the final cook. Bracken fern, bean sprouts, and generous lengths of green onion join the pot, and everything boils together for thirty minutes in the brisket stock, which turns a deep red from the chili. The fern contributes an earthy chew, the sprouts add a clean crunch, and the green onion breaks down into the broth, lending natural sweetness that tempers the heat.
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Instructions
- 1
Soak brisket in cold water 30 minutes, then boil to make broth.
- 2
Remove beef and shred along the grain into strips.
- 3
Season shredded beef with red pepper, soy sauce, garlic, sesame oil.
- 4
Add seasoned beef, fern, sprouts, and green onion to broth; simmer 30 minutes.
- 5
Adjust salt and serve hot.
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