Yook Gae Jang (육계장) Recipe

Make the stock

Rinse the dried kelp and anchovies briefly. In a large pot, add 10 cups water, kelp, anchovies, quartered onion, smashed garlic and peppercorns. Bring to a gentle simmer over medium heat and cook 20 minutes. Remove kelp after 10 minutes to avoid bitterness.

Simmer the beef

Add the beef brisket or shank to the simmering stock. Reduce heat to low, cover partially, and simmer gently for 1.5 to 2 hours until very tender and shreddable. Skim any foam that rises to the surface.

Season the stock

When beef is tender, remove meat and strain the stock into another pot to remove solids. Return strained stock to the pot and stir in 1.5 tablespoons kosher salt and 2 tablespoons low-sodium soy sauce. Keep stock hot over low heat.

Shred the beef

When slightly cool, shred the beef finely with two forks into long thin strands. Discard excess fat and any connective bits you don't want in the soup.

Toss the shredded beef with 1 tablespoon soy sauce, 1 teaspoon minced garlic, 1 teaspoon toasted sesame oil and 1/4 teaspoon ground black pepper. Set aside to absorb flavors for 10–15 minutes.

Prepare spice base

In a small bowl, combine 3 tablespoons gochugaru, 1 teaspoon gochujang (optional) and 1 tablespoon sesame oil to make a paste. This will bloom the chili flavor when added to the hot broth.

Combine with stock

Bring the strained stock to a gentle boil. Stir in the chili paste, tasting and adjusting heat: add more gochugaru if you prefer spicier. Simmer 3–5 minutes to integrate.

Prep vegetables

Trim and wash scallions. Slice white and pale-green parts thinly (reserve some green tops for garnish). Cut remaining scallion greens into 2–3 inch lengths. If using dried shiitake, rehydrate in warm water for 15–20 minutes, then slice. Blanch bean sprouts briefly in boiling water for 30 seconds and drain. If using gosari or spinach, blanch until tender and squeeze out excess water.

Add beef and vegetables to broth

Add the marinated shredded beef, sliced shiitake, blanched bean sprouts, julienned napa cabbage (if using) and the cut scallion lengths to the seasoned broth. Simmer for 3–4 minutes until vegetables are tender-crisp and flavors meld.

Finish and garnish

If using beaten eggs: reduce broth to a gentle simmer and slowly drizzle beaten eggs in a thin stream while stirring to create egg ribbons, then stop stirring to let them set. Taste and adjust salt or soy sauce. Ladle soup into bowls, drizzle 1 teaspoon toasted sesame oil per bowl, sprinkle toasted sesame seeds, and top with reserved scallion greens and thinly sliced green chili if desired.