Spicy yukgaejang

"Spicy Yukgaejang" is an exquisite dish where rich umami and a tingling spicy kick are exquisitely balanced. The spiciness of gochujang deepens the flavor, and with every bite, the taste that spreads across your tongue is sure to stimulate your appetite and become addictive. The colorful vegetables and meat add to its appeal, doubling the joy of eating. Amidst the spiciness, a rich umami spreads, making it a warming meal for both body and soul on a cold or tiring day. This dish is especially irresistible for those who love spicy food, perfect when you want to enjoy a bold flavor.

Today, we're making spicy yukgaejang.

1. Soak 200g (2 handfuls) of beef (brisket) in cold water for about 1 hour to drain the blood.
Boil warabi (1 handful), green onion (1 stalk), and bean sprouts (1 handful) in salted water, then rinse with cold water.

2. Place beef and daikon radish in 10 cups of water and simmer for about 3 hours.
Simmer thoroughly, then shred the cooked beef. (Be sure to save the broth!)

3. In a pot, sauté 2 parts salad oil, 4 parts chili powder, 3 parts light soy sauce, 1 part mirin,
1 part grated garlic, 0.5 parts ginger powder, 1 handful of warabi, 1 stalk of green onion, 1 handful of bean sprouts, and 2 handfuls of beef. Add the broth and bring to a boil. Finally, season with salt and pepper, add sesame oil, and it's done.

4. The spicy Yukgaejang is complete.

Recipe-Related Items

Chili Powder

Yukgaejang Soup