Get ready to embark on a culinary journey that will transform your kitchen into a Korean flavor paradise! Yukkai Jang is not just a soup – it's a bold, fiery experience that combines tender beef, aromatic spices, and a kick of Korean chili that will make your taste buds dance. This isn't just another soup recipe; it's a comfort food that promises to warm you from the inside out, delivering an explosion of flavors in every single spoonful.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 1 pound beef, thinly sliced
- 1 large onion, sliced
- 4 cups beef broth
- 2 tablespoons gochugaru (Korean chili flakes)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- 2 green onions, chopped
Instructions
- Prepare all ingredients by thinly slicing the beef against the grain, ensuring even cuts for quick cooking. Slice the large onion into thin half-moon shapes and mince the garlic and ginger.
- Heat a large soup pot or Dutch oven over medium-high heat. Add sesame oil and allow it to warm for 30 seconds until fragrant.
- Add minced garlic and grated ginger to the hot oil, stirring quickly to prevent burning. Sauté for about 30 seconds until aromatic.
- Add the thinly sliced beef to the pot. Cook the beef, stirring constantly, until it begins to brown and releases its juices, approximately 3-4 minutes.
- Incorporate the sliced onions into the pot, stirring to combine with the beef. Cook for an additional 2 minutes until onions start to become translucent.
- Sprinkle gochugaru (Korean chili flakes) over the beef and onions, stirring to distribute the spice evenly.
- Pour in the beef broth, adding soy sauce, salt, and pepper. Stir to combine all ingredients thoroughly.
- Bring the soup to a boil, then reduce heat to medium-low. Simmer uncovered for 15-20 minutes, allowing flavors to meld and beef to become tender.
- Taste and adjust seasoning as needed, adding more salt, pepper, or gochugaru to suit your preference.
- Remove from heat and ladle the hot soup into serving bowls. Garnish with freshly chopped green onions.
- Serve immediately while hot, preferably with a side of steamed rice for a complete meal.
Tips
- Meat Preparation is Key: Always slice your beef against the grain for maximum tenderness. The thinner the slices, the more quickly they'll cook and absorb flavors.
- Gochugaru Magic: Don't substitute the Korean chili flakes! They provide a unique flavor profile that's different from regular chili flakes. If unavailable, visit an Asian grocery store.
- Flavor Layering: Sauté garlic and ginger in sesame oil before adding beef to build a deep, rich flavor base.
- Simmer Slowly: Allow the soup to simmer gently, which helps tenderize the beef and meld the spices together.
- Customize Heat Level: Adjust the amount of gochugaru to control the spice intensity. Start conservatively and add more if you want extra heat.
- Freshness Matters: Always use fresh green onions as a garnish to add a bright, crisp finish to the soup.
- Serving Suggestion: Pair with steamed rice to balance the soup's spiciness and make it a complete, satisfying meal.
Nutrition Facts
Calories: 349kcal
Carbohydrates: 11g
Protein: 28g
Fat: g
Saturated Fat: 7g
Cholesterol: 70mg
