Although I grew up with Korean food, I didn’t realize how many dishes I’ve never tasted or even heard of until I worked with a Korean chef. She exposed me to dishes such as bossam, a stewed pork dish, sam gae tang, a stuffed chicken soup, and even how to make kimchi. Recently, she also reminded me of yuk gae jang, a delicious spicy Korean beef soup. Just like any other Korean dish, this soup requires time and some love, but the end result is well worth it.
**Helpful tips and common mistakes
This soup, much like other soups, takes several hours to develop a depth of flavor. Don’t let this stop you from preparing this meal because it’s all inactive time!
The first step is to remove the impurities including the blood from the beef brisket. If you can’t find brisket, I used chuck roast. Even though the beef only cooks for 5 minutes, you can see the impurities come out as the water gets foamy. Make sure to rinse the beef and thoroughly clean the pot before cooking again.
After the broth cooks for one hour, add the onion. Keep the onion whole to make it easier to remove later.
Two hours later, the broth has achieved some color. You can see the layer of fat on the top that you want to remove. If you like, you can prepare the soup the day before, chill in the fridge and skim the fat the next day. This makes it easier to remove the fat since it will harden on top.
Since the beef will be hot, use two forks to shred the beef. Shredding the beef while hot makes it easier to pull apart. The beef should be tender and fall apart easily, with no resistance.
Royal fern is also known as ferndrake root. You can find it at Asian markets in the refrigerated section. There is also the dried root, but you must rehydrate it before using it. This ingredient is key in developing the flavors of the soup.
When preparing your sauce mixture, you can add less chili oil and chili powder if you want a less spicy soup. Gochugaru is a Korean chili powder that is different from chili flakes. Gochugaru is a combination of smoky, spicy, and even a little sweet whereas the American chili flakes are just spicy. Some people like to add gochujang, a Korean chili paste, but I found that adding this ingredient makes the soup taste impure.
While the soup is simmering away, blanch the leeks. The idea behind blanching the leeks is to remove the slimy quality. Immediately dunk in an ice bath to stop the cooking process.
Serving the soup with noodles is optional, you can choose to have it with rice instead or even a little bit of both. Sweet potato noodles look like cellophane noodles and are also known as Korean vermicelli. This is the same noodles found in the popular dish, japchae.
Serve this soup during the summer or winter! It’s so tasty that it’s good all year round, no matter the weather. Yuk gae jang is all about taking a simple beef broth and developing it into a spicy, earthy soup, loaded with tender beef and slippery glass noodles. Embrace the spiciness and trust me, you’ll love it!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles