Spicy Beef and Vegetable Soup

Ingredients

• 500g (1.1 lb) beef sirloin, thinly sliced 500g (1.1 lb) beef sirloin, thinly sliced
• 8 cups (1.9 liters) beef broth 8 cups (1.9 liters) beef broth
• 4 tablespoons gochujang (Korean chili paste) 4 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon minced garlic 1 tablespoon minced garlic
• 1 tablespoon minced ginger 1 tablespoon minced ginger
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cups (200g) bean sprouts 2 cups (200g) bean sprouts
• 1 cup (100g) sliced mushrooms 1 cup (100g) sliced mushrooms
• 4 scallions, chopped 4 scallions, chopped
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 45g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and ginger, and sauté for a minute until fragrant.
2. 2.
   Add the beef slices to the pot and cook until browned.
3. 3.
   Pour in the beef broth, soy sauce, and gochujang. Stir well to combine.
4. 4.
   Add the sliced onions, mushrooms, and bean sprouts to the pot. Simmer for 15-20 minutes until the vegetables are tender.
5. 5.
   Stir in the sesame oil and chopped scallions. Season with salt and pepper to taste.
6. 6.
   Serve the soup hot, garnished with additional scallions if desired.

Treat your ingredients with care...

• Beef sirloin — For the best results, freeze the beef for about 30 minutes before slicing it thinly. This will make it easier to achieve thin and even slices.
• Gochujang — Adjust the amount of gochujang according to your spice preference. If you prefer a milder soup, reduce the amount slightly.

Tips & Tricks

• To add more depth of flavor, you can add a small piece of dried kelp (kombu) to the broth while simmering.
• If you prefer a thicker soup, you can dissolve 1 tablespoon of cornstarch in water and add it to the soup during the last few minutes of cooking.
• Feel free to customize the vegetables according to your preference. You can add spinach, fernbrake (gosari), or other leafy greens to the soup.

Serving advice

Serve the Yukgaejang hot in individual bowls. It pairs well with a bowl of steamed rice and a side of kimchi for a complete Korean meal experience.

Presentation advice

Garnish the soup with a sprinkle of chopped scallions and a drizzle of sesame oil to enhance its visual appeal. The vibrant red color of the soup will make it visually striking.