Bowl of Beef with Spicy Vegetables
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Beef with Spicy Vegetables


Korea   -   Yukgaejang
Makes:
Effort:
Sched:
DoAhead:  		 11 cups
**
2 hrs
Yes		 This is a traditional Korean soup, but the "most traditional" versions contain several wild mountain vegetables, all cooked separately. Since we can't get those here anyway, this simplified version is more practical. It reheats very well.

4-1/2
14
5
6
9
------

10
5
------
6
3
2-1/2
2-1/2
2-1/2
2-1/2
2/3
------
oz
oz
oz
sml
c
----


oz
----
cl
T
t
t
t
t
t
----
Fernbrake (1)
Beef, lean (2)
Onion
Black Mushroom (2)
Water
-- Vegetables
The Fernbrake
Scallions
Mung Bean Sprouts
-- Sauce
Garlic
Chili Flake (3)
Sesame Oil dark
Oil
Soy Sauce
Salt
Pepper, Black
----------

Made with Chicken it is called Dakgaejang.

Do-Ahead   -   (12 hrs - 10 min work)
  1. IF using dried FERNBRAKE see our Fernbrake page. Water packed Fernbrake needs no prep.
Make   -   (2 hrs - 45 min work)
  1. Peel ONION and cut in half crosswise.
  2. Put BEEF (in one piece) into a pot with Water to cover well. Bring to a full boil for 2 minutes, then dump out into the sink. Rinse the Beef and clean the pot.
  3. Return Beef to the pot along with Onion Dried Mushrooms and 9 cups Water. Bring to a boil and simmer 1 hour, a little longer if your beef is tough.
  4. Meanwhile:   Cut Fernbrake and SCALLIONS about 2 inches long. Mix all Vegetable items in a large mixing bowl.
  5. Crush GARLIC and chop fine. Mix all Sauce items well. Pour over Vegetable mix and tumble to coat well.
  6. When done, remove Beef, Onion and Mushrooms from the pot. Strain the Broth and return to the pot. Set Beef and Mushrooms aside to cool. Discard Onion.
  7. Stir seasoned Vegetable mix into the Broth. Bring to a boil and simmer slowly about 15 minutes.
  8. Meanwhile:   Cut stems from Mushrooms and slice fairly thin. Pull Beef into fairly thin shreds (but thick enough to taste) about 2 inches long. If you can't shred it, slice it thin with the grain and cut into very narrow strips, again with the grain.
  9. Stir Beef and Mushrooms into the pot. Continue to simmer another 10 minutes.
  10. Serve hot with rice (medium grain).
NOTES:

  1. Fernbrake:

      Weight is for water packed or dried after soaking. Dried, you will need 3/4 ounce and need to start a day ahead. This fern is very popular in korea, so is easily available in Korean markets, both dried, as called for in the pattern recipe, and packed in water. Either could be used in this recipe. For details on how to prepare dried, see our Fernbrake page.

  2. Beef:

      The pattern recipe calls for brisket, but I successfully used a shoulder clod roast 2-1/2 inches thick which shredded into 2 inch strips.

  3. Black Mushroom:

      This is the dried Shiitake mushroom sold everywhere, even supermarkets. We specify small ones because they will better match the vegetables when sliced. For details see our Shiitake Mushroom page.

  4. Chili Flake:

      This MUST be Korean flake or the heat and flavor will be all wrong. Korean flake is not very hot. On the other hand, 3 T may be a bit much for folks from the Frozen North - use your own best judgement. For details see our Chili Powder / Flake page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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