Shredded beef soup

Shredded beef soup

Yukgaejang

From
K is for Korean
Serves
4

Ingredients

Quantity Ingredient
450g beef brisket
1 small onion, halved
2 garlic cloves, smashed
5 tablespoons sesame oil
3 tablespoons gochugaru
2 garlic cloves, minced
2 tablespoons soy sauce
250g daikon radish, cut into 1-cm chunks
50g dried gosari, rehydrated overnight in cold water
400g beansprouts
3 spring onions, cut into 2.5-cm lengths
sea salt

Method

  1. Place the brisket, onion and garlic in a large stockpot with 2 litres water and bring to the boil. Reduce the heat to low and simmer for 1 hour 30 minutes. Discard the onion and garlic and transfer the beef to a plate. Shred when cool enough to handle.
  2. Mix 3 tablespoons of the sesame oil, 2 tablespoons of the gochugaru, garlic and soy sauce in a large bowl. Stir in the radish, gosari, beansprouts and shredded beef. Leave to sit for 10 minutes before returning to the broth. Bring to the boil, and simmer for 15 minutes before adding the spring onions and cooking for a further 5 minutes. As soon as the soup is cooked, heat the remaining sesame oil and gochugaru in a small frying pan for 1 minute, then tip it into the hot soup. Season to taste with sea salt and serve. yukgae
Tags:
Korean
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