Yukgaejang is a spicy shredded beef soup-stew, considered a revitalizing food in summer like samgyetang. Its intense red broth with gochugaru and wild vegetables comforts and whets the appetite. It is a festive dish at weddings and family celebrations.
Asian
Yukgaejang Spicy Beef Stew
Yukgaejang Spicy South Korean Beef Stew: Traditional step-by-step recipe, with chef tips and clear timings.
- South Korea
- Main course
- Light
- High protein
- medium
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 385 kcal
- Protein 34 g
- Fiber 3 g
- Carbohydrates 16 g
- Fat 18 g
- Sodium 1040 mg
Story behind the dish
Preparation
Yukgaejang spicy beef stew is a South Korean preparation with medium difficulty. Reserve about 85 minutes in total (25 for mise en place and preparation, 60 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g cooked shredded beef.
- Have ready: 200 g broccoli or ferns.
- Have ready: 100 g of soy sprouts.
- Have ready: 4 tablespoons gochugaru.
- Have ready: 2 tablespoons gochujang.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Shred the cooked beef, reserving the broth.
Shred the cooked beef, reserving the broth.
-
Mix gochugaru
Mix gochugaru, gochujang, soy, garlic and sesame for the spicy paste.
-
Heat oil in a pot and sauté onion and spicy paste for 2 minutes.
Heat oil in a pot and sauté onion and spicy paste for 2 minutes. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
-
Add broth and beef; cook 20 minutes over medium heat
Add broth and beef; cook 20 minutes over medium heat.
-
Add bean sprouts and vegetables; cook 10 more minutes
Add bean sprouts and vegetables; cook 10 more minutes.
-
Pour the beaten egg in a thin stream
Pour the beaten egg in a thin stream, add chives and dill; serve with rice.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Mild version by reducing chilies and hot spices by half.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.