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Hot Chili Beef & Onion Soup - Yukkai Jang K

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Submitted by jsciusco

Yukgaejang is a fiery Korean shredded beef soup simmered with chili flakes, sesame oil, garlic, and twelve green onions. Spicy slow-cooked broth that warms from the inside out.

YIELD

6 servings

PREP

15 min

COOK

130 min

READY

150 min

Yukgaejang is the Korean soup you reach for when you need something to cut through a cold day or a long night. The broth is fierce with red pepper flakes and toasted sesame, but the meat is impossibly tender, simmered slowly until the cubes practically fall apart in the spoon.

The technique splits in two. Beef simmers for nearly two hours in plain water, building a clean, beefy stock without aromatics interfering. Meanwhile, chili flakes bloom in sesame oil with a generous bundle of shredded scallions and crushed garlic, which is what gives the finished soup its signature deep red color and roasted edge.

When the bloomed seasoning meets the boiled meat, the beef gets a quick toss in the pan to soak up the chili oil before everything goes back into the stock. That brief stir is the moment the soup tastes Korean rather than like generic beef broth.

Pro Tips

  • Use Korean coarse chili flakes (gochugaru) if you can find them. The flavor is fruitier and less harsh than generic crushed red pepper.
  • Skim the foam off the simmering beef in the first 30 minutes for a cleaner-tasting broth.
  • Toast the sesame seeds in a dry pan until fragrant before grinding. The aroma transforms.
  • Shred the cooked beef along the grain into long strips for the most authentic texture.

Variations

  • Add a handful of soaked gosari (fernbrake) and torn enoki mushrooms with the beef for a more traditional bowl.
  • Stir a beaten egg into the simmering soup at the end for silky ribbons.
  • Serve over a scoop of steamed rice to make it a full meal.

Ingredients

1 453.6
POUND G BRAISING BEEF *
8 1.9
CUPS L WATER
1 ½ 23
TABLESPOONS ML RED PEPPER FLAKE
2 30
TABLESPOONS ML SESAME OIL
2 10
TEASPOONS ML GARLIC
crushed
1 15
TABLESPOON ML SESAME SEED
toasted and ground *
1 5
TEASPOON ML SUGAR
½ 2.5
TEASPOON ML WHITE PEPPER
1 ½ 23
TABLESPOONS ML SOY SAUCE, DARK

Directions

Cut the beef into cubes and place in a saucepan with the water.

Bring to a boil, then reduce the heat and simmer gently for 1½ to 2 hours until the meat is falling apart.

Mix the chili powder with the sesame oil.

Trim and shred the green onions.

Heat the chili powder and sesame oil in a pan and fry the green onions with the garlic for 2 minutes.

Add the sesame seeds, sugar, pepper and soy sauce and fry for 2 to 3 minutes over medium heat.

Lift out the meat, drain well and toss in the pan for a few minutes.

Return the contents of the pan to the stock and bring to a boil, simmering until the soup is well flavored.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 358g (12.6 oz)
Amount per Serving
Calories 58 72% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 269mg 11%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 3g
Vitamin A 16% Vitamin C 12%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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