KOREAN
Yukgaejang
Spicy beef broth layered with chili oil, garlic, scallions, and vegetables.
Use beef bone broth as foundational broth. Shredded brisket and gochugaru build the stew on top of stock you already extracted.
Ingredients
- 2.5–3 L beef bone broth
- 400–600 g beef brisket, simmered until tender, shredded
- Gochugaru, gochujang, garlic, ginger
- optionalFernbrake (gosari)
- Bean sprouts, scallions, onion
- Sesame oil; soy and salt to taste
Method
- Cook brisket in a portion of beef bone broth until tender; shred and reserve.
- Sauté aromatics and chili in a pot; add remaining broth and vegetables; simmer.
- Return beef; finish with sesame oil and scallions.