MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Yukgaejang (Spicy Beef And Vegetable Soup)
Categories: Soup, Korean
Yield: 4 Servings

MMMMM----------------------------SOUP---------------------------------
1 lb Beef brisket; cut into
-several pieces along the
-grain 3" long, soaked in
-cold water for 10 to 20
-minutes, washed, and
-drained
4 Dried shiitake mushrooms
1 md Onion; cut in half
3 c Mung bean sprouts (12 oz);
-washed and strained
3 lg Green onions (dae-pa); up
-to 4, cut into 2-1/2" long
-pieces -OR-
14 Green onions; up to 16; cut
-into 2-1/2" long pieces
2 c Gosari (6 oz); soaked or
-fresh, cut into 2-1/2" long
-pieces
8 cl Garlic; minced

MMMMM---------------------------SAUCE--------------------------------
1/4 c Korean hot pepper flakes
-(gochugaru)
1 tb Kosher salt
1 tb Soy sauce
1 tb Toasted sesame oil
1 tb Olive oil (or any cooking
-oil)

Preparation time: 15 minutes
Cooking time: 1 hour 20 minutes

Smoky, spicy, meaty and rich, with healthy chunks of been and plenty
of vegetables, all in a savory broth. Perfectly prepared, it's better
than anything in any restaurant.

Start cooking the beef, mushrooms, and onion:

In a large pot, bring 3 qt (12 c) of water to a boil. Add the beef
along with the dried shiitake mushrooms and the onion.

Cook for 1 hour over medium high heat.

While it boils, make the seasoning sauce and prepare the vegetables:

Combine the sauce ingredients in a bowl and mix it well.

Cover with plastic wrap and set aside.

Put the mung bean sprouts, green onions, gosari, and garlic in a large
bowl.

Make the soup:

1 hour later, check the beef. Take a sample chunk and split it with
your fingers or fork. If it splits nicely, it's done. If it's a
little tough to split, let it cook for 10 more minutes. As stock
boils off, you want to maintain about 10 cups' worth, so add some
water.

When it's done, remove the beef, onion, and mushrooms with a slotted
strainer.

Let the beef and mushrooms cool down and discard the cooked onion.

Mix the vegetables with the seasoning sauce by hand until well
incorporated. Add to the boiling stock.

Cover and cook 20 minutes over medium high heat until the vegetables
are cooked through and tender, but not mushy.

Slice the mushrooms and pull the beef apart into strips. Add to the
boiling soup and cook another 10 minutes.

Serve:

Remove from the heat, ladle and serve. Prepare a small bowl of salt
on the table, for anyone who wants to add some. Serve with rice and
side dishes. Before eating, people can add a pinch of salt to their
taste if they like.

Recipe by Emily Kim (Maangchi)

Recipe FROM: <https://www.maangchi.com/recipe/yukgaejang>

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