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Ingredients
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Broth & Aromatics
Soup Base & Seasonings
Vegetables & Herbs
Finishing & Oil
Method
Broth & Beef Preparation
Blanch the beef
Place the beef shank or brisket in a large pot and cover with cold water. Bring to a rolling boil over high heat and boil for 5 minutes to remove impurities. Drain and rinse the beef and discard the blanch water. Rinse the pot.
Make the stock
Return the blanched beef to the cleaned pot. Add 8 cups fresh water, whole onion (skin on is fine), smashed garlic cloves, sliced ginger, white parts of 4 green onions, and kelp if using. Bring to a simmer, then lower heat and simmer gently, partially covered, for 1.5 to 2 hours until beef is tender and the broth is flavorful. Skim any foam occasionally.
Strain and shred
Remove beef and strain the broth through a fine sieve into another pot or bowl. Reserve broth. When beef is cool enough to handle, shred into bite-sized thin strips against the grain. Discard large bones (if used) and aromatics.
Vegetable Prep & Seasoning
Prepare vegetables while the stock simmers: slice leeks/green onions on the bias into 2- to 3-inch lengths, trim and rinse bean sprouts, rehydrate and slice wood ear or shiitake mushrooms if needed, and rinse pre-soaked gosari. Mince remaining garlic if desired.
In a small bowl, combine gochugaru, gochujang (if using), soy sauce, fish sauce, sesame oil, doenjang (if using), black pepper, and salt. Mix into a paste; this will be the soup seasoning. Adjust quantity of gochugaru to taste for desired heat.
Building the Soup
Heat 2 tbs neutral oil in a wide pot or Dutch oven over medium heat. Add half of the sliced leeks and saute 1–2 minutes until fragrant and slightly wilted. Add the shredded beef and toss to combine and warm through for 1–2 minutes.
Add the seasoning paste to the pot and stir for 30–45 seconds to bloom the spice and fragrance. Pour in the reserved strained beef broth and bring to a gentle simmer.
Add mushrooms, gosari (bracken), and bean sprouts to the simmering soup. Simmer 5–8 minutes until vegetables are tender but still have texture. Taste and adjust seasoning with extra soy sauce or salt if needed.
Finishing & Serving
Stir in remaining sliced leeks/green onions and simmer 1–2 minutes until just wilted. Turn off heat and drizzle 1 tbs sesame oil over the soup. Sprinkle toasted sesame seeds and chopped cilantro or additional green onion for garnish.
Serve piping hot with steamed rice on the side. Yuk gae jang is traditionally quite spicy and aromatic; allow diners to add extra gochugaru or vinegar if desired.