Yukgaejang Recipe

Slice and Marinate

Cut the flank steak or brisket into thin strips across the grain (about 1/4-inch). In a bowl combine 2 tbs soy sauce, 1 tsp sesame oil, minced 2 cloves garlic and 1 tsp ground black pepper. Toss the beef with the marinade, cover and refrigerate for at least 30 minutes (up to 2 hours).

Prepare a light stock: in a large pot add 10 cups water (or beef stock), 2 sheets dried kelp and the optional dried anchovies. Bring to a gentle simmer over medium heat and simmer 10 minutes. Remove kelp just before boiling to avoid bitterness; simmer another 5 minutes with the anchovies, then strain stock into a clean pot discarding solids.

Return strained stock to medium heat and stir in 2 tbs soy sauce, 1 tsp doenjang (if using), 2 tbs gochugaru, 1 tsp gochujang, 1 tsp fish sauce, 1 tsp salt and 1 tsp freshly ground black pepper. Whisk to dissolve pastes and chili flakes. Taste and adjust heat/salt — gochugaru controls most of the heat.

In a large skillet or the soup pot over medium-high, add 1 tsp neutral oil (not listed separately) and quickly stir-fry the marinated beef in batches until browned but not fully cooked, about 2–3 minutes per batch. Transfer browned beef to the soup pot with seasoned broth.

To the pot with broth and beef add minced 6 cloves garlic, julienned 1-inch ginger, the white parts of 6 scallions (sliced), 3 cups rinsed bean sprouts, 1 cup rehydrated and sliced gosari or shiitake mushrooms, 1 cup julienned Korean radish and optional 1 cup mushrooms (enoki/oyster). Bring to a simmer and cook uncovered for 15–20 minutes so flavors meld and vegetables soften but keep some texture.

With the soup at a gentle simmer, slowly drizzle the 2 beaten eggs in a thin stream while stirring gently to create silky ribbons, or simply pour and let set into soft strands depending on preference. Stir in 1 tsp sesame oil for aroma.

Taste and adjust seasoning with additional salt, soy sauce or gochugaru as needed. Ladle the yukgaejang into bowls, garnish with the thinly sliced green parts of 2 scallions and sprinkle 1 tsp toasted sesame seeds if using. Serve hot with steamed rice and kimchi.