Spicy Beef Soup

(Yukgaejang)

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

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Add the gosari and water to a small pot. Boil. Turn the heat off and let it cool in the cooking water. When ready to use, rinse in cold water and drain. Cut into 4-inch lengths.

1

In a large pot, bring the meat, onion, and optional radish, to a boil in water. Reduce the heat to medium, and skim off the scum. Boil, covered, until the meat is tender.

2

When the meat is cool enough to handle, shred.

3

Blanch the bean sprouts in boiling water for a minute. Wash with cold water and drain. Cut the scallions.  Thinly slice the soaked mushrooms.

4

In a pan, heat the sesame oil until hot over low heat and stir in the chili pepper flakes. Turn the heat off as soon as the oil starts to turn red.

5

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

6

Add the meat and gosari mixture to the broth. Stir in soy sauce, optional gochujang and doenjang, and boil over medium high heat, covered.

7

Throw in the bean sprouts and scallions, and boil over medium heat. Add salt and pepper to taste. Slowly drizzle the optional eggs over the boiling soup. Serve.

8

Enjoy!

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