This time I posted spicy beef and vegetable soup (Yuk Gae Jang) on YouTube.
Ingredients:
1 Lb of beef brisket, half an onion, water, 12 green onions, 5 cups of bean sprouts, fern brakes (kosari), 1 stalk of celery, garlic, hotpepper flakes, sesame oil, vegetable oil, salt, soy sauce, and black pepper
- In a big pot, add beef brisket, 14-15 cups of water, and half an onion, then boil it for 40-50 minutes over high heat.
- Cut the green onions, celery, and fern brakes (kosari) into pieces about 7 cm in length. Put them all into a big bowl.
- Put 3 tbs hotpepper flakes, 1 tbs of sesame oil, 1 tbs of vegetable oil, 1 tbs soy sauce, 1 tbs of salt, and some grounded black pepper into a small bowl and mix it. This is your hotpepper oil sauce.
- Put the hotpepper oil sauce into the vegetables mixture and mix them all up.
- When the beef is well cooked, take it out and set it aside to cool down.
- Add the mixture of vegetables and hotpepper oil sauce into the boiling beef stock. Boil it for 20-30 minutes.
- Slice the beef thinly and add it into the boiling soup. Cook it about 5-10 minutes more.
Serve with rice. Enjoy it!
After months of eying your site, I finally followed a Maangchi recipe to try to remake one of my favorites, yook gae jang. My friends and family warned me it was a time-consuming dish so I was relunctant to attempt this. But I made it and when I tasted the broth, I felt a tad let down until I realized I had forgotten the 7 garlic cloves you put in during your video lesson! After I put that ingredient in, the broth tasted so much better! Much more fuller! And NO MSG, I love it! Of course, I did add a couple serrano chiles and some more spoonfuls of red pepper flakes because I like my food verrrry spicy….
hi I went to the Korean grocery once and I saw something that looked like dried kosari, but on the bag it said ‘sweet potato stems’ or something like that. Do you know what it is (perhaps bad translation of kosari?) and how to prepare it? Sorry I don’t have a photo, perhaps I will buy it next time just to be curious.
Hi, i know what you mean i saw this product too before, but they are different things. I don’t know an application for the ‘sweet potato stems’.
Kosari usually has ‘fernbrake’ or ‘dried bracken’ on the package.
Yes, “sweet potato stems” is different from kosari. I think the bag of dried vegetables is sweet potato stem as it says. It’s called “goguma julgi namul” in Korean. You will have to soak it in warm water overnight and cook it just like dried kosari. http://www.maangchi.com/ingredients/kosari
I will post the recipe for sweet potato stems someday in the future.
Hi Maangchi,
I have been having a really nice Bo Yang Jeongol ( Lamb & Vegetable in hot soup) in many restaurants, it seems like a very common soup in Korea.
I absolutely LOVE this dish. Would you please please show me how this dish is cooked?
you don’t need to do a video, I would LOVE just to have the recipe.
you can go to this link to see a photo of the dish
Hi Maangchi,
Happy new year 2010!
I was curious what toran looked like. It looked like yam stem. Are you able to source this in New York? I think you may be able to source this from a grocery store that sell Vietnamese produce. The Vietnamese make a sour fish soup using the yam stems. As a kid, I remember cross-sectionalising the stem and dip in colour paint(art) to make imprints of butterfly, may not be the same edible variety though.
I needed to remind myself again on how to make Yukgaejang. Your u-tubes definitely make cooking easier.
regards,
Martha from Hoju.
Thank you Martha,
Yes, I found dried toran stem at a Korean store later. Toran stem is needed for this soup. I found celery stems are good alternative in this recipe.
I made this as a part of Christmas dinner, and oh my goodness it was sooo good =) I didn’t even have all the ingredients (like bean sprout and kosari) but it turned out super delicious =) I followed your advice and added a lot more green onions, and I also increased the amount of kochukaru and added some egg at the end =D
I have one question though, Maangchi. I was wondering if I can just substitute the vegetable oil with extra virgin olive oil or something =)
Thank you so much for the recipe! When I make it again (it will definitely be soon), I shall send you pictures =D And next time, I’ll have the kosari and bean sprouts!
You are genius in cooking! “I followed your advice and added a lot more green onions, and I also increased the amount of kochukaru and added some egg at the end..”
Ironically, I roasted turkey on Christmas day! : ) see? I love all kinds of food!
What a good suggestion for a cold winter day.
Delicious! and everyone in the family loved the soup.
I’m glad you like my suggestion! cool!
i just made this, it was DELICIOUS< thank you!!
Hello!
If I want to use 토란 instead of celery, how much should I put in? Also, is your recipe fairly spicy? I am trying to make it pretty spicy 한국사람이니깐요^^
yes, sure, use toran stem (토란 줄기). The amount depends on your taste.
just an update! I made this tonight without the bean sprouts and the kosari, but it turned out quite good! I think I added a bit too much water, but I fixed it by adding some more soy sauce.
I made this together with rice, kimchi and one of your potato side dish recipe!
wow, it sounds like you had a decent Korean table setting! : Rice, kimchi, potato side dish, and Yukgaejang! Perfect!
Hello, Maangchi -
So far, the best YukGaeJang I’ve had was in a little restaurant on an ROK airbase near Haemi. It was not possible to tell if the heat was due to spice or temperature.
Is brisket what one would use in Korea, or is it the closest thing that’s available outside of Korea?
I will try your recipe in either case, and probably say “thank you” by buying your book!!
I always use beef brisket for yukgaejang.
Next question – can boiled royal fern be used as fernbrake? Or is it an entirely different beast?
totally diffrent!!!!!
Hi!
I randomly had all the ingredients for this recipe (except kosari :P) in my fridge/freezer! Made it for me and my sister tonight and it was really good! My sister isn’t really an adventurous eater, but she said she loved it and ate a big bowl.
I’m so amazed- every recipe of yours that i’ve tried has been super tasty! Thanks and all the best
Thank you for your update! Congratulation on your successful cooking!
Hi Maangchi! I just love your website. thank you so much for sharing your recipes! I tried making yukgaejang at home and it was delicious.