Substitute Pork in Spicy Korean Beef Noodles

Yukgaejang is a hearty, spicy beef soup fabricated with shredded beef, lots of scallions and other vegetables. Perfect soup for cold days ahead!

Yukgaejang (육개장) is a hearty, spicy beef soup that's highly pop in Korea. Made with shredded beef, lots of scallions (pa, 파) and other vegetables such equally gosari (fernbrake fiddleheads), beansprouts, and mushrooms, this is a substantial soup that has a great depth of season.

You won't need anything other than a basin of rice for a completely satisfying meal on a cold winter day. In Korea, yukgaejang is as well popular every bit nourishing soup that helps fight the summer heat.

As we exercise with many Korean soups, we ofttimes enjoy this soup with some rice mixed in. Some people adopt to keep the rice and soup separately while eating. What's your preference?

Which cutting of beef to employ

Beef brisket (yangjimeori, 양지머리) is the typical cut for this soup and many other Korean soups. It's a flavorful, tough cutting of meat that'south great for making broth. When properly boiled, the meat turns pull-apart tender, making it ideal for this soup. You tin also use flank steak (chimasal, 치마살) or shank meat (satae, 사태).

If craven is used instead, the soup is then called dakgaejang (닭개장).

Vegetables

If you want to use only one vegetable for this soup, it should exist scallions. Lots of them! After the beefiness, this is the most of import ingredient for this soup. In Korea, the big diverseness green onions, chosen daepa (대파), are used for soups. No, they are not the same as leeks. Daepa is packed with unique sweet oniony flavour. It really elevates the tastes of soups!

Luckily, daepa now is available at Korean markets around here, especially during autumn and winter.

There are other similar beef soups in Korea, but gosari (fernbrake fiddleheads) is unique in this soup. Yous can buy stale gosari (고사리) at any Korean market and rehydrateby a combination of soaking and boiling in water. Look for the ones with short, thin stems.

Besides adding soft, chewy texture to the dish, gosari imparts a deep, earthy flavor to the soup. A handbag of dried gosari can last for a long time in your pantry, and you tin can also use to make gosari namul side dish, which is great in bibimbap(비빔밥).

Seasoning

Sesame oil is essential, and information technology'due south typically infused with gochugaru (Korean carmine chili pepper flakes) for a chili oil result. Simply rut the oil and mix with the gochugaru. For added layers of season, I usually add together very pocket-size amounts of gochujang (Korean ruddy chili pepper paste) and doenjang (Korean fermented soybean paste). Simply, absolutely optional! This yukgaejang recipe is not peppery hot. Adjust the heat level according to your sense of taste.

Variations

If you want your soup to be extra rich, you tin can likewise boil some beefiness basic (such equally neck bones) with the meat. Or, I sometimes add some pre-fabricated seolleongtang broth (aka milky bone broth or sagol yuksu) to boil the meat because I usually take some in my freezer. You can also use store-bought milky beefiness bone broth, which is commonly labeled as sagol yuksu (사골육수) or sagol gomtang (사골곰탕).

Y'all can too use anchovy broth or dashima broth to boil the beef to add extra flavors to the resulting broth.

I unremarkably drizzle lightly beaten eggs over the soup at the finish of cooking. Some people prefer thin egg omelette garnish (jidan, 지단). Y'all tin can skip the eggs if you lot want.

Noodles are as well a great addition! Dangmyeon (당면), sweet spud starch noodles (aka japchae noodles), is typical for this soup.

Instant Pot yukgaejang

Lately, I've been using my Instant Pot to make this dish. It really is much quicker to cook a tough cutting of meat, and I honey how tender and moist the beef turns out.

But add together the meat, onion, and optional radish to the Instant Pot forth with water. You lot volition need much less h2o considering it doesn't evaporate in the Instant Pot. I utilize well-nigh x cups for this recipe.

And so, cook on Manual High for xxx minutes. When it's done cooking, release the force per unit area later 10 minutes. Remove the meat, and strain the broth. Follow the balance of the recipe, and use the Sauté function to finish up.

More soup recipes

15 Korean soup recipes

For more Korean cooking inspirations, follow  forth on YouTube , Pinterest , Twitter , Facebook , and Instagram .

• ▢ 1 ounce dried gosari, 고사리 (fernbrakes) - about ane cup rehydrated
• ▢ 1 pound beefiness brisket, 양지머리 (or flank steak or shank meat)
• ▢ 1/2 onion (do non cut off the stem)
• ▢ 8 ounces Korean radish (mu, 무), cut into big chunks - optional
• ▢ eight ounces edible bean sprouts (sukju, 숙주)
• ▢ iii dry shiitake mushrooms, soaked (or 2 ounces fresh shiitake or oyster mushrooms)
• ▢ ii - iii bunches scallions (or 2 or 3 stalks of Korean daepa (large variety scallion) 2 or 3 stalks of Korean daepa (large multifariousness scallion)

Seasonings

• ▢ 2 tablespoons sesame oil
• ▢ two tablespoons gochugaru, 고추가루 (red chili pepper flakes) - two.five to 3 TB for spicier soup
• ▢ 1 tablespoon minced garlic
• ▢ 2 tablespoons guk ganjang, 국간장 (soup soy sauce), divided
• ▢ 1 teaspoon gochujang, 고추장 (red chili pepper paste) - optional
• ▢ 1 teaspoon doenjang, 된장 (soybean paste) - optional
• ▢ salt and pepper

Optional additions

• ▢ 2 eggs lightly beaten
• ▢ 3 ounces dangmyeon (당면), starch noodles soaked in warm water for 20 minutes

• Add the gosari and 4 cups of water to a pocket-sized pot. Boil over medium oestrus, covered, until tender. Mine only took nigh xxx minutes, only the time tin vary significantly depending on gosari. Turn the heat off and let it absurd in the cooking water. When ready to utilize, rinse in cold water and drain. Cut into iv-inch lengths, removing tough ends of the stems, if whatever. (See note i.)

  

• In a large pot, bring the meat, onion, and optional radish, to a boil in 14 cups of water (see note 2 for other broth options). Reduce the rut to medium, and skim off the scum. Boil, covered, until the meat is tender enough for shredding, near one hour. Pull a string of meat off and cheque the tenderness. Let the meat absurd a flake in the cooking liquid. Discard the vegetables, reserving the stock in the pot. Spoon off any visible fat. The broth should be nigh 7 to 8 cups.

  

• When the meat is absurd enough to handle, shred into about 3 to 4-inch strips.

  

• Blanch the bean sprouts in boiling water for a minute. Wash with common cold h2o and drain. Cut the scallions into iv-inch lengths. Thinly slice the soaked mushrooms.
  

• In a pan, heat the sesame oil until hot over low oestrus and stir in the chili pepper flakes. Plow the heat off every bit before long as the oil starts to turn red and the chili pepper flakes become a bit pasty. This only takes a few seconds. Do not burn the flakes.
  

• Add the meat, gosari, mushrooms, 1 tablespoon soup soy sauce, and garlic to the pan. Toss well to coat everything with the oiled chili pepper flakes.

  

• Add together the meat and gosari mixture to the broth. Stir in 1 tablespoon of soup soy sauce, optional gochujang and doenjang, and eddy over medium high heat, covered, for almost x minutes.

  

• Throw in the edible bean sprouts and scallions, and boil over medium oestrus for another x minutes. Add salt (one teaspoon or more) and pepper to sense of taste. Within a few minutes before turning the rut, add together the optional noodles. Slowly drizzle the optional eggs over the boiling soup and turn the rut off. Serve with rice.

  

Instant Pot method

• Add together the meat, onion, and optional radish to the Instant Pot along with 10 cups of water.

• Melt on Transmission High for 30 minutes. When information technology's done cooking, release the pressure afterward ten minutes. Remove the meat, and strain the broth. Follow the rest of the stove top recipe. Use the Sauté office for steps 7 and 8 to finish up.

1. Y'all can too soak the gosari for several hours to soften and then boil over medium rut until tender.
2. Yous can use a combination of milky beefiness bone broth and water if you lot want. Add 4 to vi cups or more. And simply reduce water past the same corporeality. You can besides eddy the beef in dashima broth or anchovy goop to add another layer of flavor to the soup.

This recipe was originally posted in December 2014. I've updated it hither with new photos, more data and minor improvements to the recipe.

westeingthishe.blogspot.com

Source: https://www.koreanbapsang.com/yukgaejang-spicy-beef-soup-vegetables/

Share this post