KOREAN
Yukgaejang Kalguksu
Spicy shredded beef soup with knife-cut kalguksu noodles—heat and body from stock you already extracted.
Use beef bone broth as foundational broth. Gochugaru, brisket, and kalguksu turn that base into a fiery noodle bowl distinct from stew-style yukgaejang alone.
Ingredients
- 2.5–3 L beef bone broth
- 400–500 g beef brisket, simmered and shredded
- 300–400 g kalguksu noodles
- Gochugaru, gochujang, garlic, ginger
- Bean sprouts, scallions, fernbrake (gosari) if available
- Sesame oil; soy and salt to taste
Method
- Cook brisket in a portion of beef bone broth until tender; shred.
- Sauté chili paste, garlic, and ginger; add remaining broth and vegetables; simmer 15–20 minutes.
- Return beef; add kalguksu noodles; cook until noodles are tender.
- Finish with sesame oil and scallions; serve very hot.