육개장/yookaejang Recipe

Blanch and simmer brisket

Place the brisket in a large pot and cover with cold water. Bring to a rapid boil over high heat and boil 5 minutes to remove impurities. Drain and rinse the brisket under cold water and clean the pot.

Add 3 liters fresh water to the clean pot. Return the blanched brisket to the pot with onion halves, smashed garlic, sliced ginger, tied scallion bundle, dried kelp, and dried shiitake (if using). Bring to a gentle boil, then reduce to a low simmer. Skim any foam that rises for the first 15 minutes.

Simmer brisket, partially covered, until very tender and easily shredded, 2 to 2.5 hours. Check occasionally and add a little water if necessary to keep meat submerged.

When brisket is tender, remove it to a cutting board. Reserve the broth by straining through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard solids. Taste broth and season with 2 tablespoons soy sauce and coarse sea salt to achieve a bold but balanced savory base (about 2 tbs salt total depending on water and beef). Keep broth hot over low heat.

Shred the brisket finely with two forks or by hand into long strands. Set shredded beef aside.

While the brisket simmers, combine gochugaru, gochujang, sesame oil, 1 tablespoon soy sauce, 2 tsp minced garlic, toasted sesame seeds, and black pepper in a small bowl. Mix to form a smooth paste. Adjust spiciness by increasing or decreasing gochugaru.

Prepare dangmyeon (clear noodles) according to package: typically soak in warm water 10–15 minutes until pliable, then briefly boil 4–6 minutes until translucent and tender but slightly chewy. Drain, rinse under cold water, and cut noodles into 15–20 cm lengths. Toss lightly with 1 teaspoon sesame oil to prevent sticking.

In a large sauté pan or wok, heat 2 tablespoons neutral cooking oil over medium-high. Add the reserved shredded brisket and stir-fry 2 minutes to reheat. Add bean sprouts, rehydrated fernbrake (if using), and half of the scallion lengths. Season with 1 tablespoon soy sauce and 1 teaspoon salt. Stir-fry until vegetables are just tender, 2–3 minutes. Remove mixture and set aside.

Bring the reserved broth to a gentle boil. Whisk in the prepared seasoning paste until fully dissolved. Taste and adjust salt, soy sauce, or gochugaru as needed for heat and depth.

Add the prepared clear noodles to the simmering broth and cook 1–2 minutes to heat through. Add the stir-fried beef and vegetables back into the pot and simmer together 1–2 minutes so flavors marry.

With the soup at a gentle simmer, slowly drizzle the lightly beaten eggs in a thin stream while stirring the broth in a single direction to form soft egg ribbons. Turn off heat after eggs set (30–60 seconds).

Stir in the remaining scallion whites and finish with 1 teaspoon toasted sesame oil. Ladle the soup into bowls, distributing shredded brisket and noodles evenly.

Garnish each bowl with thinly sliced scallion greens, a sprinkle of toasted sesame seeds (from seasoning paste) if desired, and cracked black pepper to taste. Serve hot with steamed rice or kimchi on the side.