Yukgaejang is one of most popular Korean soup. It looks very spicy with bright red colour but it is not too spicy as Korean chilliies are milder than most of any other chillies. I make yukgaejang often, specially the weather is gloomy and cold, rainy, miserable, we, our family emjoy this soup.
Even I made vegetarian version of this soup for my cookery class, I am happy to say it was great.
Put 300g of brisket beef in a large pan with 1 onion, 2 stems of celery, 1/2 mooli, 5 pepper corns, 1 bay leaf, 3 garlic clovers , 2 lt of water and boil first, then reduced heat simmer for 40 minutes until meat is tender, take out the meat, leave it to cool down . Take out all the vegetables, pepper corns and discard them , except mooli, skim the fat from the pan and leave beef stock to cool.
Shred cooked brisket beef like match sticks ,10cm long. Cut mooli, leek and spring onion (1bunch) as same size as meat, set aside.
Soak dried fern shoot( Gosari) in the warm water for 1 hour, wash few times and boil until soft but has bite to it,
Boiled the stock and put leek, fern shoots,, crushed garlic(2tsp) and boil first simmer 30 minutes, add beef , mooli, spring onion, boil for 3 minutes. Season with light soy sauce.
Finally make chilli oil : Put 1 tbsp, chilli flakes, 2 tsp sesame oil and boil for a minutes ( be careful not to burn) and pour into the soup, boil for a minute. Befor serve with rice add bean sprout to the hot soup. Yumm!!.
If you are a vegetarian, use very good home made vegetable stock instead of beef stock and add more vegetables like shitake mushrooms, or any veggies you like.
It is equally delicious with toasted French bread or brown bread, as a main meal ,adding boiled barley in the soup that gives you more body. or add cooked noodle.
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