Yukgaejang (Red Beef Stew) Recipes

Ingredients :

12 ounces beef brisket, fat trimmed

8 ounces Korean radishes, cut into 2-inch square slices

4 medium leeks

2 fresh shiitake mushrooms, sliced

5 ounces Korean sweet potato vermicelli (dang myun), soaked in warm water for 30 minutes

2 eggs

5 liters water

four bowls of cooked rice

Sauce -

3 tbsp soy sauce

1 tsp salt

2 tsp red pepper powder

1 tsp minced garlic

1/4 tsp grated fresh garlic

1 tsp Asian sesame oil

1/4 tsp sesame seeds, toasted

pinch of black pepper

Trim the green tops and root ends of the leeks and discard. Halve each leek lengthwise and then cut into 5-inch pieces.

Put beef and water in a large pot and then boil over high heat for about 30 minutes. Reduce the heat to medium and let simmer for 2 hours. Take the beef out and let cool briefly, then tear into pieces with your hands. Mix the beef and sauce ingredients together in a bowl and set aside. Add radishes, shiitake mushrooms, and leeks to the broth and boil another 5 minutes or until the radishes are soft. Add the Korean sweet potato vermicelli. Quickly put eggs in a bowl and briefly stir with a spoon and then add to the boiling broth. Add the prepared beef and sauce and boil 1 more minute. Serve in a large soup bowl.

Serves 4
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