Kim Dae-seok's Green Onion Yukgaejang

• beef brisket 400g
• scallions 4 stalks
• boiled fernbrake 250g
• green chili peppers 2 pieces
• vegetable oil 3 tablespoons
• mirin 3 tablespoons
• chili powder 4 tablespoons
• minced garlic 2 tablespoons
• water 5 cups (1L)
• beef bone stock 1 cup (200ml)
• soy sauce 2 tablespoons
• water 1 cup (200ml, additional)
• enoki mushrooms 1 handful
• bean sprouts 200g
• salt half tablespoon
• black pepper 3 pinches
• sesame oil 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Avoid using sesame oil when initially frying the meat, as its low smoke point can cause burning or smoking; use regular vegetable oil instead for safety.
• Too much beef bone stock will make the broth heavy and overly rich—use it sparingly, ideally in a 5:1 ratio compared to total broth volume for optimal balance.
• Adding sesame oil during cooking causes its aromatic richness to evaporate; always add it just before turning off the heat to preserve its full flavor.

Recommended for 🙋

• ⭐Those who want to recreate the rich, bold, and spicy taste of restaurant-style gukbap at home.
• ⭐Families looking for a generous, hearty soup that can feed everyone comfortably for several days.
• ⭐Anyone seeking a perfect hangover cure where the freshness of scallions harmonizes with a deep, robust meat broth.