Yuk Gae Jang 육개장 – Spicy Beef Soup
December 9, 2011 § 28 Comments
*UPDATED* September 5, 2015
New video attached, along with some tweaks here: https://sooheesun.wordpress.com/2015/09/05/yukgaejang-%EC%9C%A1%EA%B0%9C%EC%9E%A5-spicy-beef-soup-part-two/
This soup is one of my favorite Korean dishes—it is the perfect combination of something spicy, comforting, and healthy. In my mind, nothing is more delicious.
1. Many Korean grocery stores sell a special cut of beef made especially for yuk gae jang, or for making beef stock. I strongly recommend using this if your grocery has it. If not, using brisket and a mixture of beef bones will work just fine.
2. I like to use red chili flakes on their own in this recipe, as opposed to a mixture of chili paste and flakes. The paste can leave the broth tasting impure and sweet.
3. Using a lot of fresh, green onion is a key flavor component to this recipe. Halve the white portions length-wise because the white part is often too thick.
4. My favorite part of this soup is the egg, so I use 3. If you don’t love eggs as much as I do, feel free to use 1.
5. Use ferndrake root, also called boiled royal fern. This can be found in the refrigerated section. Yuk gae jang is not yuk gae jang without this delicious root.
6. You can either use mung sprouts or kong na-mool (bean sprouts).
7. This may sound like cheating but if you have it, feel free to sprinkle in a little beef da-shi-da (Korean beef stock powder) towards the end of cooking. It’s fine if you don’t have it or can’t find it, but it adds a nice extra bump of flavor.
I continue to be so grateful to everyone who stumbled upon my blog, and even more grateful for the amazing comments you’ve left me (either here or in person). I am very humbled. I have so much to learn, and I love sharing my trial and errors with you so that you don’t make the same mistakes I make when trying out new recipes.
육개장 – Yook Gae Jang or Yuk Gae Jang Recipe
- 2-3 lbs brisket or yuk gae jang beef cut
- a little less than 1 gallon water
- 1/2 onion
- 4 tbsp red chili pepper flakes/powder (gochukaru)
- 2 tbsp sesame oil
- 1 tbsp chili oil (or sesame oil)
- 1 tbsp vegetable or canola oil
- 3 tbsp minced garlic
- 3 tbsp soy sauce
- 2 tsp coarse sea salt
- 1/2 tsp ground black pepper
- 1/2 lb bean sprouts
- 1/2 lb boiled royal fern (ferndrake root)
- 1 bunch (~12-14 stalks) green onion
- 3 eggs, beaten with 1/2 tsp coarse sea salt
- fish sauce to taste
- 1 tsp beef dashida *optional but a nice boost if you have it
- Bring the meat and water to a rapid boil on high heat for 5~10 minutes. When you see all the impurities and foam rise to the surface, take the pot off the heat. Drain the water and rinse the meat and pot quickly with cold, clean water. Add the meat back to the pot and refill with another gallon of water and bring to a boil—the water should be clear.
- Simmer the beef on medium-heat for at least one hour, and add the onion after an hour. If possible, simmer for 2-3 hours, while keeping a vigilant eye on the water level and replacing water as it evaporates.
- While the beef is simmering, mix the marinade ingredients together in a bowl: red chili pepper flakes, sesame oil, chili oil, vegetable oil, garlic, soy sauce, sea salt, and pepper. Set aside.
- Wash and clean the sprouts, and rinse the ferndrake root several times with cold water. Drain, and set aside.
- Wash and cut green onions into thirds, set aside.
- When the broth is ready, carefully remove the cooked beef and onion pieces. If you are very careful, you can strain and reserve your broth while removing any impurities, but this is not necessary. You should be left with around 10-11 cups of broth after all the cooking and evaporating. Place the broth back into the pot.
- Let the meat cool, and then once it is easy to handle, shred the beef into spaghetti-width size pieces and place into a big bowl.
- To the shredded beef, add the ferndrake root, sprouts, and white part only of the green onion pieces. Pour the marinade into the mixture and using your hands, toss all of the ingredients together.
- Once the mixture is well-mixed, bring the broth to a boil. Carefully add the marinade mixture to the pot and simmer on medium for 30 minutes.
- Add the rest of the green onions and simmer for 5 more minutes. At this point, you may add the beef stock powder dashida desired.
- Slowly add in the beaten eggs. Be careful not to over stir, or else the broth will be very cloudy. Stir in one clockwise motion when pouring in the egg so that it’s well-distributed, as the eggs will cook instantly as soon as it hits the broth. Wait 5 seconds and stir just once more clockwise around the pot, and then turn off the heat.
- Taste and season with salt and pepper, or fish sauce, if necessary.
- Enjoy with a bowl of steaming white rice.
Check it out!
November 28, 2011 § 2 Comments
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A CozyBogie Thanksgiving!
November 26, 2011 § 4 Comments
Thanksgiving is my favorite holiday!
Though I shouldn’t need a holiday to remind me of what I am thankful for, something about taking a few moments and saying what I am grateful for aloud seems to put things in perspective. And, I can’t complain about the other lovely things this day represents- family, love, friends, and good food.
I am so thankful for my family, friends, and the immeasurable amount of blessings in my life. And now, I am so excited to share a glimpse of what happens in our kitchen every year on my favorite day!
I hope you enjoy these recipes as much as my family has enjoyed them.
Bitter green salad with Toasted Hazelnuts and Grapefruit Vinaigrette
Ciabatta Stuffing with Chestnuts and Pancetta
A CozyBogie Thanksgiving: Pumpkin Cheesecake with Homemade Whipped Cream
November 26, 2011 § 1 Comment
Thank you Amy Song for introducing me to this divine dessert!
Nothing more can be said for the completion of a quintessential Thanksgiving meal than PUMPKIN. This pumpkin cheesecake is subtle, fabulous, and such a great ending to the ultimate dinner. Thank you for bearing with me through my insane deluge of posts, I hope I’ve been helpful!
Pumpkin Cheesecake Cupcakes with Homemade Whipped Cream Recipe
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons butter, melted
- 1 cup sugar, plus
- 1 tbsp sugar
- 3 (8 ounce) packages cream cheese, room temperature
- 1 teaspoon vanilla
- 1 cup canned pumpkin
- 3 eggs
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Whipped Cream Recipe
- 1 cup heavy cream
- 1 tbsp sugar
- Preheat oven to 350 degrees F.
- Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
- Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
- Keep it crumbly.
- Press the crumbs onto the bottom and about two-thirds of the way up the sides of the cupcake pan.
- Bake the crusts for 5 minutes, then set aside until you are ready to fill it.
- In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
- Mix with an electric mixer until smooth.
- Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
- Pour the filling into the pan.
- Bake for 35-40 minutes.
- The top will turn a bit darker at this point.
- Remove from the oven and allow the cheesecake to cool.
- When the cheesecakes has come to room temperature, put it into the refrigerator.
- Gently remove each cupcake from the pan.
- In a mixing bowl using a whisk attachment, pour heavy cream and sugar and start on low-speed. Once the mixture thickens, increase speed to medium and then stop once desired texture is reached.
A CozyBogie Thanksgiving: Cranberry Compote
November 26, 2011 § 2 Comments
Whoever knew making cranberry sauce could be so easy and delicious?
After trying this, I dare you to buy the canned stuff again. Double dare! (Remember that show? Amazing! Vintage Marc Summers. Classic.)
Cranberry Compote Recipe
- 1/2 pound fresh cranberries
- 1 tablespoon grated orange zest
- 1 teaspoon grated lemon zest
- 1/4 cup fresh orange juice
- 3 tablespoons fresh lemon juice
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups water
- 3 tablespoons cornstarch
Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes.
Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes.
Remove from the heat and cool completely.
A CozyBogie Thanksgiving: The World’s Best Gravy
November 26, 2011 § 5 Comments
My favorite part of my favorite meal of my favorite day of the year.
Are you the kind of person who can stick a straw in your gravy bowl and drink it? Because I am…and this gravy is so amazing. So so so so amazing.
I know this may seem a little squeamish, but early on in the day, prepare your turkey stock by cooking the neck and gizzards from the cavity of the turkey in a pot and simmer for a few hours, to get the full flavor out of the innards. Discard the neck and gizzard, strain the broth, and reserve until you are ready to make your gravy.
If you like your gravy a little thicker, you can mix a tablespoon of cornstarch with a tablespoon of water and then mix it in at the very end and cook for 5 minutes.
The World’s Best Gravy
- 8 tbsp (1 stick) unsalted butter
- 8 tbsp all purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Defatted turkey drippings plus chicken stock to make 5 cups, heated
- 1 cup of turkey stock, made from giblets
In a large pot, cook the butter and add flour, one tablespoon at a time and whisk until well incorporated.
Add the salt and pepper. Cook for 2 to 3 minutes, the flour/butter mixture (Roux) will be a golden blonde color. Add the hot chicken stock mixture and turkey stock. Season, to taste, and serve
A CozyBogie Thanksgiving: Roast Turkey
November 25, 2011 § 1 Comment
A fool-proof turkey, yes, it’s that easy.
The only drawback to this turkey is the amount of preparation time involved before the actual cooking. Brining might be a process that feels a little unfamiliar, but I can guarantee that once you start brining your turkeys, you won’t be able to go back! It guarantees a juicy bird that is well seasoned down to the inner-core. Be careful to reserve the drippings from the pan for the gravy, this is essential!
- 1 (14 to 16 pound) fresh young organic turkey
For the brine:
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 1 gallon vegetable stock
- 1 tablespoon black peppercorns
- 1 gallon heavily iced water
For the aromatics:
- 1 red apple, sliced
- 1/2 onion, sliced
- 1/2 lemon, halved
- 8 tbsp unsalted butter
1 day before roasting:
Combine the vegetable stock, salt, brown sugar, and peppercorns in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you’d like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the turkey (with innards removed but not discarded – you need this for the gravy!) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Add aromatics to the turkey’s cavity. Tuck the wings underneath the bird and coat the skin liberally with butter.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Place a foil shield over the breast, drumsticks, and wings so that they don’t burn during the cooking process. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Remove foil for the last 15 minutes of cooking. CAREFULLY tilt the bird so that the drippings from the cavity pour into the roasting pan, and then carefully pour the drippings into a heat-proof measuring cup. Return to oven. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
A CozyBogie Thanksgiving: Creamy Mashed Potatoes
November 25, 2011 § 1 Comment
Potatoes to fight over, literally.
Potatoes are one of my favorite things. These mashed potatoes are so delicious, they’ll melt in your mouth and soon you’ll find yourself wondering how you ate an entire bowl.
Creamy Mashed Potatoes
- 3 1/2 pounds white potatoes, or russet
- 2 tablespoons kosher salt
- 6 tbsp unsalted butter
- 1 cup cream
- 1 cup chicken stock
Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
Heat the cream and the chicken stock in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the cream mixture and butter; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve. Taste, and if you need more salt, add some but it shouldn’t be necessary. 🙂
A CozyBogie Thanksgiving: Sweet Potato Casserole
November 25, 2011 § 1 Comment
A truly inimitable part of any Thanksgiving meal.
I’m not the world’s biggest sweet potato fan, but this is a really delicious dish. I add marshmallows on top for the last 10 minutes of cooking, or until they are just golden brown.
Sweet Potato Casserole Recipe
- 4 cups sweet potato, cubed
- 1/4 cup white sugar
- 2 eggs, beaten
- 1/2 teaspoon salt
- 4 tablespoons butter, softened
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1 package of mini marshmallows
- Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
- In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
- Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
- Remove from oven and add marshmallows in a single layer on top of the casserole. Return to oven and cook until the marshmallows are lightly golden on top.
A CozyBogie Thanksgiving: Ciabatta Stuffing with Chestnuts and Pancetta
November 25, 2011 § 5 Comments
This is the best stuffing in the world!*
*In my opinion, of course. 🙂
But truly, Giada really got this one right. The pancetta, ciabatta, parsley, Parmesan…everything about this stuffing is so deliciously PERFECT that it’s my go-to stuffing year after year, 5 years in a row.
Ciabatta Stuffing with Chestnuts and Pancetta Recipe
- 6 tablespoons (3/4 stick) butter
- 8 ounces pancetta, cut into 1/4-inch dice
- 2 large onions, finely chopped
- 3 carrots, peeled and finely chopped
- 3 celery stalks, finely chopped
- 2 tablespoons chopped fresh rosemary leaves
- 3 garlic cloves, chopped
- 10-14 ounces roasted peeled whole chestnuts, coarsely broken
- 1/4 cup chopped fresh Italian parsley leaves
- 1 pound day-old ciabatta bread, cut into 3/4-inch cubes
- 3/4 cup freshly grated Parmesan
- 1 cup (or more) canned low-sodium chicken broth
- Salt and freshly ground black pepper
- 2 large eggs, beaten to blend
Preheat oven to 350 degrees F.
Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.