green chili gochugaru or Vietnamese gochugaru: 50g
radish: 300g
scallion: 700g
beef brisket stock: 4L
beef bone broth: 500ml
shredded meat
soaked taro stem: 500ml
dried shiitake mushrooms: 50g
soup soy sauce: 50ml
premium soy sauce: 50ml
beef dashi: 50g
bean sprouts: 500g
minced garlic: 50g
salt: 0.5 teaspoon
pepper: 0.5 teaspoon
Recipe 🍳
Bring 4L of water to a boil, add 1.2kg of beef brisket, and simmer for one hour. Remove the meat, shred it into bite-sized pieces, and return the broth to its original level by adding more water.
In a pan, heat 500g of do-tae oil with 10g of ginger until fragrant, then strain the oil and set aside.
In a pot, heat 250ml of do-tae oil, then sauté 300g of radish, 700g of scallion, 90g of regular gochugaru, and 50g of green chili or Vietnamese gochugaru until aromatic.
Add 4L of beef brisket stock, 500ml of beef bone broth, shredded meat, 500ml of soaked taro stem, and 50g of dried shiitake mushrooms. Bring to a boil.
Add 50ml of soup soy sauce, 50ml of premium soy sauce, 50g of beef dashi, and 50g of minced garlic. Simmer, then season with 0.5 teaspoon of salt and 0.5 teaspoon of pepper. Finish by adding 500g of bean sprouts.
The finished yukegjang can be reheated and customized with rice cakes, dumplings, noodles, or egg mixture.
Simmer beef brisket to make stock, then shred the meat into chunks.
Sauté ginger in do-tae oil, then stir-fry with radish, scallion, and gochugaru.
Combine beef brisket stock and beef bone broth with shredded meat, then boil and finish with bean sprouts.
Cooking tips 💡
Sautéing ginger in do-tae oil enhances the depth of flavor in your yukegjang.
Okjubu's Beef Short Rib Yukegjang
A rich, spicy beef short rib stew with deep flavor developed from a fragrant gochujang oil made using savory beef suet fat
30minNormalSoups & stews
beef short ribgreen oniondried fernbrakebean sproutsbeef suet fat