Yukkejang Soup: Spicy Japanese Fusion Soup

Yukgaejang Directions

• Marinate The Beef
  Place 200g thinly sliced beef in a bowl and mix with enough Korean BBQ sauce to lightly coat the meat. Let stand for 10-15 minutes at room temperature. This brief marination period tenderizes the meat while adding a base layer of flavor. The sugars in the BBQ sauce will help the beef caramelize when cooked.
• Prepare Vegetable Components
  Soak 1 package of bean sprouts in cold water for 5 minutes, then drain well. Julienne 1 whole carrot into thin matchsticks. Rehydrate 1 package of dried fernbrake (or substitute with fresh spinach) according to package instructions, then cut into manageable pieces. Slice 1 whole leek diagonally into thin rounds. The variety of vegetables adds textural interest and nutritional value.
• Create Aromatic Base
  Heat 3 tablespoons sesame oil in a large pot over medium-high heat. Add the marinated beef and stir-fry until the color changes, about 2-3 minutes. The goal is to sear the outside while keeping the inside tender, as the meat will continue cooking in the broth.
• Add Hardy Vegetables
  Add bean sprouts, carrot, fernbrake, and most of the leek (reserve some for garnish) to the pot with the beef. Stir-fry for 2-3 minutes until vegetables begin to soften slightly. The vegetables should retain some firmness as they will continue cooking in the broth.
• Build Flavorful Broth
  Add 6 cups water and 3-4 tablespoons Korean soup stock powder (or chicken bouillon). Bring to a boil, then reduce heat to maintain a gentle simmer. Skim off any foam that rises to the surface for a clearer broth. Simmer for 15 minutes to allow the flavors to meld and the vegetables to soften.
• Add Spice Elements
  Stir in 4 tablespoons Korean red pepper paste (gochujang), 2 teaspoons sugar, and 1-2 tablespoons minced garlic. For additional heat, add Korean red pepper powder to taste. The sweetness from the sugar balances the heat and adds depth to the spicy elements.
• Finish With Fresh Elements
  Beat 1 egg in a small bowl. Slowly pour the beaten egg into the simmering soup while stirring gently to create delicate egg ribbons. Add 1 tablespoon sesame oil for richness and fragrance. The egg adds protein and a silky texture to the finished soup.
• Garnish And Serve
  Ladle into deep bowls and garnish with reserved sliced leek. Serve immediately while piping hot. For a complete meal, accompany with steamed rice served in separate bowls. The contrast between the spicy soup and plain rice creates a balanced eating experience.