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Archive for the ‘Spicy Beef Soup’ Category

There’s a Korean cooking show called “Best Cooking” and this episode shows us how to made Yook Gae Jang, a spicy beef soup eaten with rice and side dishes.  *Spoiler* In the movie Le Grand Chef, the main character was a talented chef who left the profession after almost killing a group of diners with his food.  Years later, he enters a cooking competition in order to beat his rival, a famous celebrity chef.  After several rounds, the last challenge is to cook something for a descendant of royalty.  While the celebrity chef goes all out making something out of Gourmet Magazine, our hero cooks a humble bowl of yook gae jang and wins the entire competition.*

 

For the stock:

300 grams of beef brisket
3 stalks of green onion
10 cloves of garlic
10 cups of water

Seasoning for the beef:

1 & 1/2 TBL Red Pepper Powder
1 TBL minced garlic
1 & 1/2 TBL sesame seed oil
Pinch of black pepper

The vegetables:

100 grams of cooked braken (fern stems)
100 grams of mung beans
1 stalk of chopped green onions

Seasoning for the soup: 

1 & 1/2 TBL Red Pepper Powder
1 & 1/2 TBL sesame seed oil
1 tsp bean paste
3 TBL soy sauce
Pinch of salt

Cooking:  

Before you start cooking, you have to drain the blood from the meat by soaking it in cold water for an hour.  This removes much of the distinct smell that meat has and produces a cleaner broth.  To make the broth add the 10 cups of water, the meat, the three stalks of green onion and the 10 cloves of garlic in a pot on high heat.  Once it boils, lower the heat to medium low and let it simmer for an additional 40 minutes.

After 40 minutes remove meat and let it cool before shredding it into pieces.  While you can use a knife almost every Korean mom I’ve seen make this uses her hands to shred the meat.  Once shredded, the meat needs to be seasoned.  Take the 1 & 1/2 TSP of red pepper, 1 TSP of minced garlic, 1 & 1/2 TSP of sesame seed oil, a pinch of pepper and mix well.

Then prepare the braken called “gosari” in Korean and the mung beans.   If you have dried braken, it must soak in water over night and then cook it for an hour.  However, many Korean markets now sell prepackaged braken which you can slightly blanch in hot water.  Once cooked, cut the braken into smaller bite sized pieces.

The mung beans, like soy beans have a odor and therefore should also be blanched in water for 10 seconds.


Once the ingredients are all prepared, place a pot on medium and add 1 & 1/2 TBL sesame seed oil and 1 & 1/2 TBL red pepper powder.  Stir the pepper into the oil and once the oil begins to rapidly bubble add your stock (make sure to remove the green onions and garlic before you do this).

Add the seasoned meat, the braken, mung beans and the chopped green onion.  Also add the 3 TBS soy sauce, 1 TBS of minced garlic and a pinch of salt.  *Here the cook adds 1 teaspoon of bean paste which I’ve never seen anyone do.  She says its her grandmother’s secret and that it gives a depth of flavor.  So do as you will with this little secret.*  Once everything is added let it boil and its ready to eat.