Yukgaejang
Shredded beef, fern bracken, scallion and gochugaru broth.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Bloom the gochugaru in sesame oil OFF the pot first - that's what gives yukgaejang its signature glossy crimson broth. Dumped in dry, it looks dusty.
Ingredients
Everything below makes 6 servings.
- 1½ lbbeef brisket
- 1 cupdried fern bracken (gosari)rehydrated overnight; cut into 3-inch pieces
- 2 cupsmung bean sprouts
- 8scallionscut into 3-inch pieces
- 4 ozshiitake mushroomssliced
- 1 mediumyellow onionquartered
- 3 tbspgochugaru (Korean chile flakes)
- 3 tbsptoasted sesame oil
- 3 tbspsoy sauce
- 6garlic clovesminced
- 1 tbspfresh gingersliced
- 2 tspkosher salt
- 1 tspblack pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 430calories
- 24gprotein
- 11gcarbs
- 33gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Rehydrate gosari overnight (or quick-boil 30 min if needed); cut into 3-inch pieces.
- Quarter onion, slice ginger. Cut scallions into 3-inch pieces. Slice shiitake. Mince garlic.
Boil beef
Cover brisket with 10 cups cold water. Add onion and ginger. Bring to boil, skim foam thoroughly, then simmer covered 90 min until brisket is fall-apart tender.
90 min · hands offShred
Remove beef to a cutting board. Cool 10 min, then shred along the grain into 1/4-inch strips. Strain broth, discard onion and ginger; return broth to pot.
10 min · hands offMake chile oil
In a small pan over low, warm sesame oil with gochugaru - swirl 1-2 min until it blooms deep red. Don't burn. Stir into the broth pot - this gives yukgaejang its glossy red broth.
2 min · hands onSeason and add vegetables
Stir shredded beef back in. Add soy sauce, garlic, salt, pepper. Add gosari, shiitake, scallions, bean sprouts. Simmer 25 min - broth turns deep red and unified.
25 min · hands offServe
Ladle into bowls. Serve with rice on the side. (Optional: stir in beaten egg ribbons in the last 30 sec for a richer finish.)
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Chuck works identically - same braise time.
What keeps
Tastes BETTER day 2 - broth deepens. Keeps 4 days fridge, freezes 2 months.
Classic batch dish.
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