Yukgaejang

Ingredients

Instructions

1. 1

   Put the beef brisket, water, onion, smashed garlic, sea salt, and black pepper into a medium pot. Bring to a boil over high heat, then immediately lower to a gentle simmer. Skim off any foam in the first few minutes for a cleaner broth. Simmer until the beef is tender enough to shred easily, about 35 minutes.

2. 2

   While the broth cooks, crack the eggs into a bowl and beat until smooth. Heat a lightly oiled nonstick pan over low heat, pour in the eggs, and swirl into a thin layer. Cook just until set with no browning, then slide onto a board, cool briefly, roll up, and slice into thin ribbons. Set aside for garnish.

3. 3

   In a bowl, combine the gosari, scallions, minced garlic, gochugaru, sesame oil, and sea salt. Toss thoroughly, rubbing the seasoning into the vegetables with your hands or tongs so the chili hydrates in the oil and coats everything evenly. Let stand while the beef finishes cooking.

4. 4

   When the beef is tender, lift it out to a plate. Strain out and discard the onion and smashed garlic from the broth. Let the beef cool just enough to handle, then shred it by hand into thin strands; shredding with the grain gives the traditional long, hearty texture.

5. 5

   Return the broth to a boil. Add the shredded beef and the seasoned gosari-scallion mixture. Boil for 8-10 minutes, stirring occasionally, until the broth turns deep red, the scallions soften, and the gosari is fully heated and flavorful. Taste and adjust salt if needed.

6. 6

   Ladle the yukgaejang into warm bowls and top each serving with egg ribbons. Serve immediately while piping hot.

Nutrition per serving

Notes

• •If using dried gosari, soak and boil it in advance; the time for rehydration is not included here. Fully prepared rehydrated gosari keeps this recipe within 60 minutes.
• •For a richer soup, let the finished stew stand 5 minutes before serving so the chili and sesame flavors settle into the broth.
• •This version is kept paleo-friendly by omitting dangmyeon noodles and soy sauce, which are common in some modern variations.
• •If you want more heat, add an extra 3-5 g gochugaru at the end rather than overcooking the chili in the broth.

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