[Korean Cuisine Recipe] Savory and Refreshing Yukgaejang

Hello! Today’s recipe is Refreshing Yukgaejang. It’s great to cook once and enjoy as a meal with rice, or to divide and enjoy as a soup dish. Like most Yukgaejang, it has a spicy and refreshing taste as its base, and you can enjoy it deliciously even with a simple composition. It’s surprisingly easy to make. Let’s find out what the recipe is.

Process of adding bean sprouts at the end

Table of Contents

Ingredient Description

First, let’s look at the ingredients! Of course, beef is needed for Yukgaejang, and for vegetables, we mainly prepared radish, bean sprouts, bracken, and green onions, which you might associate with Yukgaejang. If you need anything additional, feel free to prepare more!

[Refreshing Yukgaejang for 4 servings]

300g beef for soup
150g bracken, 200g radish prepared
Two to three handfuls of bean sprouts, two stalks of green onions
1.2 liters (6 cups) of water
1 egg
1 tablespoon perilla oil, 1 tablespoon minced garlic
1 tablespoon sesame oil, 3 tablespoons soy sauce for soup
1 teaspoon pepper, 3 tablespoons red pepper powder
1 tablespoon shrimp sauce, 1/2 tablespoon flavored salt
1 tablespoon cooking wine

Prepare about 200g of radish based on the middle part, cut into two to three finger-width thickness, and prepare about 2-3 handfuls of bean sprouts. Recently, bracken is sold pre-prepared in supermarkets, so I used 150g. The most cumbersome part of preparing Yukgaejang is trimming the bracken, but using pre-prepared bracken makes cooking convenient.

Recipe Overview

Soak the beef for soup in cold water to slightly remove the blood.
Wash the prepared bracken well under running water. If using fresh bracken, trim and blanch it in hot water before use.
Wash the bean sprouts once under running water and remove the husks.
Cut the green onions into long pieces about 4-5cm long, and slice the radish into thin slices.
In a suitable pot, add 1 tablespoon of perilla oil and the beef for soup with the blood slightly removed, then stir-fry over low-medium heat.
Add the bracken, green onions, and radish with the moisture completely removed, then add 1 tablespoon minced garlic, 1 tablespoon sesame oil, 3 tablespoons soy sauce for soup, 1 teaspoon pepper, and 3 tablespoons red pepper powder, and stir-fry over medium heat.
Add 1-1.2L (6 cups) of water and 1 tablespoon of shrimp sauce to the stir-fried ingredients and bring to a boil. If a lot of foam rises, skim it off in the middle.
Add slightly less than 1/2 tablespoon of flavored salt and 1 tablespoon of cooking wine, check the seasoning, and beat 1 egg into it. Add the bean sprouts at the end and bring to a boil briefly to prevent them from becoming too soft.

👨‍🍳 You can enjoy a refreshing taste by adding mung bean sprouts, so try using them instead of bean sprouts.
🍴 If you want to enjoy crunchy bean sprouts, blanch them slightly and add them at the end when boiling the soup to cook them with the heat of the soup.

🥗 Ingredient preparation time: 20 minutes
🍳 Cooking time: 30 to 40 minutes

Preparing Ingredients

First, wash the prepared bracken clean under running water, and rinse the bean sprouts once and remove the husks. Soak 300g of beef for soup in cold water for 15-20 minutes to slightly remove the blood.

Prepare 200g of radish by slicing it into bite-sized pieces! Cut 2 green onions into 4-5cm lengths. I cut them a bit long, but you can prepare them according to your personal preference.

Cut the beef with the blood removed into appropriate sizes. If the meat is a bit thick, you can gently pound it to make it tender!

Now the ingredient preparation is complete. Prepare the green onions, radish, bean sprouts, bracken, and beef separately.

Cooking

Prepare a pot of suitable size that can hold about 1.2L of water generously. Add 1 tablespoon of perilla oil over low-medium heat, and stir-fry the beef for soup with the blood slightly removed.

There is no need to over-fry the beef, and since perilla oil can burn easily, stir-fry it over low heat while continuously stirring. Stir-fry until the beef is somewhat cooked and the meat juices come out!

Next, add the bracken, green onions, and radish with the moisture completely removed. Add a little more seasoning over low heat and stir-fry!

For seasoning, add 1 tablespoon minced garlic, 1 tablespoon sesame oil, 3 tablespoons soy sauce for soup, 1 teaspoon pepper, and 3 tablespoons red pepper powder.

Mix the ingredients evenly with the vegetables, then adjust the heat to medium and stir-fry so that the seasoning is well absorbed into the ingredients. Stir-fry for about 3-5 minutes over medium heat, which should be sufficient.

Pour 1-1.2L (6 cups) of water into the stir-fried ingredients, add 1 tablespoon of shrimp sauce, and bring to a boil. If a lot of foam forms, you can skim it off in the middle. Since the blood has already been removed, not much foam will form. Check the seasoning of the soup!

Finally, add less than 1/2 tablespoon of flavored salt and 1 tablespoon of cooking wine, then check the seasoning. Finally, beat 1 egg into it!

In the final step, add the bean sprouts and boil briefly, but do not let them become too soft! Of course, you can adjust the texture of the bean sprouts according to your personal preference!

The cooked Yukgaejang can be served by mixing the bean sprouts and various ingredients well.

I served it in a large earthenware pot to have a generous amount of rice that evening. It generally yields about three to four bowls, so it’s enough for one or two people to enjoy.

Gallery Completion

Completion

Now, let me introduce the completed refreshing Yukgaejang. This homemade Yukgaejang is relatively clear as it does not use chili oil. However, if you add a little chili oil to your liking, you can enjoy it with the charm of a store style.

Of course, it tastes quite good even as it is, and it’s not overly stimulating or salty, making it suitable for a meal without burden.

It includes a variety of vegetables, making it a good menu to consume fiber-richly. How about making it yourself for a meal?

I usually prefer to eat the vegetable chunks first and then mix the rice. So I first tasted the vegetable chunks and then enjoyed the refreshing soup together. It definitely felt like a homemade recipe, offering a different charm from dining out.

Everyone, how about choosing refreshing and simple Yukgaejang as a menu for dinner or when you need soup? You won’t regret the taste.

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