Yukgaejang
Spicy beef broth layered with chili oil, garlic, scallions, and vegetables.
Use foundational beef bone broth from foundational bone broths. Shredded brisket and gochugaru build the stew on top of stock you already extracted.
Ingredients
- 2.5–3 L foundational 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 foundational 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.