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Let me share my favorite Korean dish that'll warm your soul and spice up your life! Yukgaejang is a hearty stew bursting with bold flavors and tender beef. I've perfected this recipe over years of experimentation, balancing fiery gochugaru with savory soy sauce and aromatic garlic. Trust me, once you taste this comforting bowl of goodness, you'll be hooked. Get ready to tantalize your taste buds and impress your dinner guests with this authentic Korean delight!
Ingredients for Yukgaejang Stew
- Beef brisket: Tender, flavorful meat that adds richness and depth to the stew, creating a hearty and satisfying dish.
- Water: Provides the base for the stew, allowing the flavors of the other ingredients to meld together beautifully.
- Gochugaru (Korean red chili flakes): Adds a spicy kick and vibrant red color to the stew, enhancing its overall flavor profile.
- Gochujang (Korean red chili paste): Brings a rich, savory, and slightly sweet flavor to the stew, adding complexity and depth.
- Garlic: Infuses the stew with a delicious aroma and a subtle, savory flavor that complements the other ingredients perfectly.
- Soy sauce: Adds a depth of umami flavor to the stew, enhancing the overall taste and providing a savory richness.
- Green onions: Fresh, aromatic, and slightly pungent, green onions add a pop of color and flavor to the stew.
- Bean sprouts: Provide a crunchy texture and a fresh, earthy flavor to the stew, balancing out the richness of the other ingredients.
- Fernbrake (gosari): Adds a unique texture and a slightly nutty flavor to the stew, making it a distinctive and delicious dish.
Read more: Mulligatawny Stew
Essential Tools for Making This Korean Stew
- Large pot: Essential for boiling the beef and simmering the stew with all the ingredients.
- Sharp knife: Needed for cutting the beef brisket into bite-sized pieces and chopping the green onions.
Yukgaejang Stew Recipe
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 lb Beef brisket cut into chunks
- 8 cups Water
- 2 tbsp Gochugaru (Korean red chili flakes)
- 1 tbsp Gochujang (Korean red chili paste)
- 2 cloves Garlic minced
- 1 tbsp Soy sauce
- 1 bunch Green onions chopped
- 1 cup Bean sprouts
- 1 cup Fernbrake (gosari) soaked and drained
Read more: Bamia Stew Recipe
Instructions:
- 1. In a large pot, bring water to a boil and add the beef brisket. Cook for about 1 hour until the beef is tender.
- 2. Remove the beef from the pot, let it cool slightly, and shred it into bite-sized pieces.
- 3. Return the shredded beef to the pot. Add gochugaru, gochujang, garlic, soy sauce, and salt. Stir well.
- 4. Add green onions, bean sprouts, and fernbrake. Simmer for another 30 minutes.
- 5. Serve hot with steamed rice.
Notes:
Nutrition value:
Keywords:
Read more: Company Stew Recipe
Tips for Making Yukgaejang Stew Ahead of Time
Make Ahead Instructions
- Cook the yukgaejang stew as directed and let it cool to room temperature.
- Once cooled, store it in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Allow the stew to cool completely before transferring it to a freezer-safe container.
- Label the container with the date and store in the freezer for up to 3 months.
In Korean cuisine, yukgaejang is believed to have originated from the royal court during the Joseon Dynasty, where it was considered a nutritious and revitalizing dish.
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