Yukgaejang (Korean Spicy Beef Soup) |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This Korean recipe is a favorite in Korean restaurants. Ingredients:
1 lb beef brisket |
1/3 lb fiddlehead, cut into 3-4 inch lengths (pteridium aquilinum-fernbrake also bracken fiddleheads) |
4 large green onions, cut into 3-4 inch lengths |
1/2 onion, cut into 4 quarters |
salt & freshly ground black pepper, to taste |
15 cups beef broth |
3 tablespoons red pepper paste |
9 garlic cloves |
5 tablespoons sesame salt |
1 tablespoon sesame oil |
4 tablespoons red pepper powder |
4 tablespoons vegetable oil |
Directions:
1. In a large dutch oven, combine 15 cups cold water, beef and 1/2 onion and simmer on low heat for 2 hours.
2. Combine seasoning sauce and set aside.
3. Remove meat from water and shred into thick strips. Discard water and 1/2 onion.
4. Mix the fernbrake and shredded beef in a bowl with the seasoning sauce.
5. In the dutch oven, combine the red pepper oil ingredients and heat over low heat for 5 minutes. Remove to a serving container.
6. Wipe dutch oven clean and add beef broth along with the mixed items in the seasoning sauce and bring to a boil. Add green onion slices and continue to boil for 3 minutes. Serve hot with red pepper sauce, as desired.
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