Yukgaejang - Korean spicy beef soup

Step 1

Rinse your fat trimmed brisket in water and then add to a stock pot big enough to hold 1 gallon of water plus room for boiling.

Step 2

Turn heat to medium high and bring to boil. Skim off any foam that comes to the top.

Step 3

Reduce heat to medium low and simmer for about 1 hour or until a fork goes in easily into the meat. Meat should be tender enough for you to tear off brisket by hand pretty easily. There will still be a little bit of resistance and that’s OK since we will be cooking the meat further.

Step 4

In the mean time, clean green onions and cut them into thirds. If there are some green onions that are too thick (think about chewing on it), split the white part in half lengthwise first and then cut into pieces about the length of your palm.

Step 5

When done, the stock should be nice and cloudy. You can actually just stop here and eat the soup and meat like it is. See my post for Hearty Beef Soup (Gogiguk) on how to make the most delicious plain beef soup. Take out the brisket and let it cool.

Step 6

Once the meat is cool enough to handle, tear the meat into pieces, following the grain. You will have a pile of wonderfully chewy and flavorful brisket meat.

Step 7

Season the torn brisket pieces with soy sauce, chili powder, sesame oil, sea salt, sugar, garlic, garlic powder, sesame seeds and black pepper.

Step 8

Mix well with hands (use a plastic glove). And add couple handfuls of green onions and mix again.

Step 9

Add seasoned meat and green onions and rest of the green onions all back into the soup.

Step 10

Turn heat on to medium high and bring to boil. Cook for 10 minutes and then add bean sprouts (and gosari).

Step 11

Reduce heat and simmer 20 minutes or more. After about 10 minutes of simmering, taste the soup and adjust seasoning. Add more salt or more chili powder to taste. Simmer remaining 10 minutes.