Yukgaejang (Korean Beef and Vegetable Soup)
Servings: 6
Ingredients
- Broth:
- 12 c. water
- 1 lb. beef flank
- Sauce:
- 4 garlic cloves
- 4 T. fine red pepper powder
- 2 T. soy sauce
- 2 t. sesame oil
- 1 t. salt I tend not to add too much…you can add more later
- Pinch of black pepper
- 1/4 c. water
- Vegetables:
- 8 oz mung bean sprouts
- ¼ of a small head of napa cabbage cut in 1-inch sections
- 1 med. carrot thinly sliced on a diagonal
- 8 shiitake mushrooms or about ¼ lb sliced
- 8 oz daikon or Korean radish thinly sliced
- 4-5 stalks of green onion cut in 2-inch sections
Instructions
- Soak beef in unsalted cold water for about 20-30 minutes until water is pink with blood. Make sure the beef is completely submerged.
- Drain and rinse the beef and place it into a pot of water. Bring it to a boil and let simmer for about 1 1/2 to 2 hours or until beef is really tender. Remove beef and let cool. Set pot of broth aside.
- Pull apart and shred the beef along the grain. Mix the ingredients for the sauce. Add shredded beef and mix until coated. Set aside for at least an hour.
- Bring the broth to a boil. Add all the vegetables (except for green onions) and let simmer for about 20-30 minutes.
- Add the beef and any remaining sauce. Add green onions and let simmer for another 5 minutes.
- Serve in a large soup bowl. Add salt to taste. A serving of steamed white rice is the perfect accompaniment.