Yukgaejang (Spicy Beef Soup)

Name: Yukgaejang (Spicy Beef Soup)
Ingredients: 1½ lbs beef brisket; 1 large green onion, sliced whites and greens; 6 cloves of garlic, whole; 1 4-6" piece of dashima (seaweed); 1 teaspoon whole black peppercorn; 1 yellow onion, quartered; 12 cups water; 2 tablespoons soju; 1 tablespoon sesame seed oil, reserve for later; 12 cloves of garlic; 7 tablespoons gochugaru (Korean red chili flakes); 1 tablespoon doengjang (Korean fermented soy paste); 1 tablespoon sesame seed oil; 2 cups shredded napa cabbage leaves (about 4 leaves); 2 cups mung bean sprouts; 1 large green onion, sliced whites only; 3-5 small green onions (aka scallions; or substitute chives), sliced whites, greens cut into 1-2" batons

kimchicurious.com

Explore the intense spiciness of Yukgaejang (Spicy Beef Soup) from Kimchi Curious. A hot and flavorful Korean stew perfect for cold days or hangovers.

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Ingredients

1½ lbs beef brisket
1 large green onion, sliced whites and greens
6 cloves of garlic, whole
1 4-6" piece of dashima (seaweed)
1 teaspoon whole black peppercorn
1 yellow onion, quartered
12 cups water
2 tablespoons soju
1 tablespoon sesame seed oil, reserve for later
12 cloves of garlic
7 tablespoons gochugaru (Korean red chili flakes)
1 tablespoon doengjang (Korean fermented soy paste)
1 tablespoon sesame seed oil
2 cups shredded napa cabbage leaves (about 4 leaves)
2 cups mung bean sprouts
1 large green onion, sliced whites only
3-5 small green onions (aka scallions; or substitute chives), sliced whites, greens cut into 1-2" batons