Yukgaejang

About the dish

Fight heat with heat: yukgaejang. Old sayings about summer heat compare a sweating person to one who has eaten meat soup in the dog days. Yukgaejang is just that — a hot, spicy beef soup that makes you sweat through the fiercest heat of summer.

Key ingredient

Beef (sogogi) — rich in quality protein and essential amino acids that build muscle and stamina; high in iron and zinc to support healthy iron levels and strengthen immunity; plenty of B vitamins to relieve fatigue. In season year-round; mainly from Hoengseong and Hongcheon.

Ingredients

Beef brisket 600g, radish 200g (¼), mung-bean sprouts 300g, taro stem 200g, scallion 70g (2 stalks), water 3L (15 cups), coarse chili powder 2 tsp, sesame oil 1 tsp, salt 1 tsp · Seasoning: soup soy sauce 2 tbsp, minced scallion 1 tbsp, minced garlic 1 tbsp, sesame-salt 1 tsp, pepper

Simple recipe

1. Add water to large-cut radish and beef and simmer over low heat until very tender.
2. Trim and wash the mung-bean sprouts, blanch, rinse in cold water, and squeeze dry.
3. Boil the taro stem, soak in water, and cut into 10cm lengths.
4. When the beef and radish are done, lift them out; slice the beef against the grain and cut the radish (2×2×0.5cm), then season and toss.
5. Add the boiled taro stem and large-cut scallion to the broth and boil, then add the sprouts and seasoned beef and radish.
6. Mix chili powder into sesame oil, loosen with a little broth, stir into the soup to cook, and season with salt.

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A Glass · Traditional pairing