Yuk Gae Jang is a hearty Korean soup that warms you from your head to your toes. Full of meat and vegetables, it's fiery red, bold, and spicy. Yuk Gae Jang is a one-pot meal that requires very little hands-on time but tastes like you've spent all day making it.
- 1 pound brisket
- 4 quarts water
- 2 bundles of scallions (cut into thirds)
- 1 cup bean sprouts
- 3/4 cup dried fern brake (go sari/ bracken fiddleheads, presoaked)
- 2 tablespoons garlic (minced)
- 2 tablespoons sesame oil
- 2 teaspoons red pepper powder (ko chukars)
- 2 tablespoons red pepper paste (gochujang)
- 2 teaspoons soy sauce
- 1 teaspoon black pepper
- 2 eggs (beaten)
- Optional: 1 cup cooked glass noodles
Gather the ingredients.
In a large pot, bring brisket and about 4 quarts of water to a boil.
Reduce heat to a simmer and cook until meat is tender, skimming off fat and scum.
Remove the meat from the broth, but keep the broth in the pot.
When it's cool enough to handle, hand-shred the beef with the grain.
In a mixing bowl, combine shredded beef with scallions, bean sprouts, and go sari (fern brake).
Season beef and vegetables with garlic, sesame oil, red pepper powder, red pepper paste, soy sauce, and black pepper.
Add seasoned ingredients to the broth and bring to a boil.
Simmer for about 5 minutes and adjust soup to taste with soy sauce if necessary.
Swirl beat the egg into the soup and, if using.
Add noodles and turn off heat.
Serve in bowls and enjoy!