Description
Warm your soul with Spicy Korean Beef Soup, or Yukgaejang. This iconic dish features tender beef, flavorful broth, and bold Korean spices. Perfect for chilly evenings, this hearty soup is an authentic taste of comfort and tradition.
Ingredients
- Beef short ribs: 1.5 lbs
- Water: 10 cups
- Yellow onion (with skin): 1 whole
- Green onions (whole, for broth): 2
- Green onions (sliced, for topping): 2
- Ginger (thick slices): 2
- Garlic (chopped or whole cloves): 2 tbsp or 5-6 cloves
- Radish (quartered into thin slices): 1/2 medium
- Soy sauce for soup (guk ganjang): 1 tbsp
- Sea salt: 1.5 tsp
- Crushed red pepper (optional): 1/2 tsp
Instructions
- Soak the Short Ribs
- Place beef short ribs in a bowl of cold water and soak for 1 hour to remove excess blood.
- If short on time, flash boil the ribs, discard the water, and refill with fresh water.
- Prepare the Broth
- In a large stockpot, combine soaked ribs, yellow onion (with skin), green onions (whole), ginger slices, and 10 cups of water.
- Bring to a boil over medium-high heat, skimming off foam for a clear broth.
- Simmer
- Reduce heat to medium-low and simmer uncovered for 1 hour, skimming foam periodically.
- Add the Radish
- Add the sliced radish to the pot and simmer for an additional 20 minutes.
- Season the Soup
- Remove the aromatics (onion, green onions, and ginger) from the pot.
- Stir in soy sauce (guk ganjang), sea salt, and chopped garlic. Adjust seasoning as needed.
- Serve and Garnish
- Ladle the soup into bowls.
- Garnish with sliced green onions and serve hot with steamed rice or your favorite side dishes.
Notes
- Prep Ahead: Soak or flash boil ribs in advance to reduce prep time.
- Customize Spice Level: Add or omit crushed red pepper based on your heat preference.
- Clear Broth Tip: Regularly skim foam while simmering for a cleaner broth.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Korean