Korean Spicy Beef Soup

Yukgaejang is a Korean spicy beef soup with lots of green onions and bean sprouts that makes it really hearty and delicious.

Ingredients

• 8 cups water
• 1 lb beef brisket
• 2 bunches green onions
• 12 oz mung bean sprouts
• 2 eggs
• 1 onion medium size
• 3 garlic cloves

Chili Oil

• 3 Tbsp sesame oil
• 2 Tbsp Korean red chili pepper Gochukaru

Seasoning

• 7 tsp Guk Ganjang (Korean Soup Soy Sauce) Read Know your Soy sauce page for info
• 2 tsp sea salt
• 2 tsp Gochujang (Korean red chili paste) Buy it on my Amazon store

Korean Spicy Beef Soup

• 1 tsp sugar
• 2 Tbsp garlic chopped
• 1.5 tsp garlic powder
• 1 tsp black pepper ground
• 2 tsp sesame seeds crushed

Optional add-ins or substitutions

• 4 oz bracken fiddleheads reconstituted, adds more earthy flavor
• 1 each Daepa (Korean Leek) use instead of green onions

Instructions

1. Soak beef brisket in cold water draw out blood for 5-10 minutes while you peel onion and garlic cloves. Not a must, you can skip soaking if you want.
2. Peel onion and garlic cloves.
3. In the Instant Pot or Pressure cooker, add water, beef brisket (cut in half if it's too wide for pot), whole onion and garlic cloves.
4. Cover the pot and select the Meat/Stew function and set time to 30 minutes.

Make chili oil

1. In a small frying pan, add sesame oil and red chili powder. Turn on heat to medium and stir and cook until it starts to bubble. Turn heat off right away and remove it from heat. Do NOT overcook and burn. Color should be bright red. Set aside.

Prepare Vegetables

1. While the brisket is cooking, clean green onions and rinse mung bean sprouts and drain. Cut green onions into 2 inch lengths.
2. After 30 minutes, let Instant Pot cool for 10 minutes then Quick Release (releasing pressure manually by turning the valve). Be sure to cover it with a cloth or prepare for splatter. Alternatively, you can let it cool completely for Natural Release which will cook the beef further which is also OK.
3. Take out brisket from the pot and cool it on cutting board until it's cooled enough to handle. (Prob. 10-15 minutes) Also, discard the onion and garlic cloves from the broth.
4. Using your hands separate or shred the meat following the grain. Like making pulled brisket. Set aside in a mixing bowl.
5. In the bowl with the meat, add cut green onions and all the seasonings except the chili oil. Gently mix the seasoning and the meat and green onions.

Source Blog Here

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