Yukgaejang Korean Spicy Beef Stew

By Seonkyoung Longest · 90 min

Ingredients

Instructions

1. In a large pot, put all the beef stock ingredients with the 15 cups cold water; a tea filter bag helps hold the garlic and peppercorns.
2. Cover, bring to a boil over high heat, and skim scum and fat as needed.
3. Remove the kelp, reduce heat to medium and simmer for 2 hours 30 minutes.
4. Turn off the heat and remove the beef and all solid ingredients; discard the vegetables. Let the beef cool so you can shred it by hand.
5. While the beef cools, make the chili oil: in a small saucepan, combine all chili oil ingredients except the soy sauce, and warm on low heat for 15 minutes, stirring so the anchovies melt into the oil.
6. Raise heat to medium, add the soy sauce, let it bubble and cook for 1 minute, then remove from heat.
7. In a large bowl, shred the beef. Add the prepared gosari, gobi and torandae if using.
8. Cut the green onions in half lengthwise, then into 2-inch pieces (large Korean green onions: cut into 2-inch pieces, then into quarters). Add them to the beef.
9. Pour the chili oil over the beef and vegetables and toss well by hand (or with tongs or a spatula).
10. Add the beef mixture and bean sprouts to the beef stock and stir. Cover and bring to a boil over high heat.
11. Reduce heat to medium and simmer for 2 hours. Meanwhile, soak the glass noodles in warm water if using.
12. Remove from heat. If not adding noodles or egg, serve with warm rice. For noodles and/or egg: soak glass noodles in hot water for 30 minutes. Put 2 portions of the soup in a medium pot and bring to a boil. Gently pour in the beaten eggs, bring back to a boil and cook 30 seconds to 1 minute. Do not stir.
13. Place the noodles in serving bowls and pour the boiling soup over them.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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