Yukkai Jang

Korean Yukkai Jang Recipe with Beef, Chili Powder, and Sesame Oil

Region / culture: Korea | Preparation time: 15 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Yukkai Jang is a traditional Korean beef soup that is known for its spicy and flavorful broth. This dish is perfect for those who enjoy a bit of heat in their meals, as it is typically made with hot chili powder and other bold seasonings.

History

Yukkai Jang has been a popular dish in Korea for many years, with its origins dating back to ancient times. It is often enjoyed during the cold winter months, as the spicy broth helps to warm the body and provide comfort.

Ingredients

2 lb (907 g) of braising beef
16 cups of water
3 tbsp of hot chili powder
4 tbsp of sesame oil
24 green onions
4 tsp of crushed garlic
2 tbsp of toasted and ground white sesame seeds
2 tsp of sugar
1 tsp of white pepper
3 tbsp of dark soy sauce

How to prepare

Cut the beef into cubes and place them in a saucepan with the water.
Bring the mixture to a boil, then reduce the heat and simmer gently for 1.5 to 2 hours until the meat is tender and falling apart.
In a separate bowl, combine the chili powder with the sesame oil.
Trim and shred the green onions.
Heat the chili powder and sesame oil in a pan, then add the shredded green onions and garlic. Cook for 2 minutes.
Add the sesame seeds, sugar, pepper, and soy sauce to the pan. Cook for 2 to 3 minutes over medium heat.
Remove the meat from the saucepan, drain well, and toss it in the pan for a few minutes.
Return the contents of the pan to the stock in the saucepan. Bring to a boil and simmer until the soup is well flavored.

Variations

Add vegetables such as mushrooms or spinach to the broth for added nutrition.
Use chicken or pork instead of beef for a different flavor profile.

Cooking Tips & Tricks

Be sure to simmer the beef for at least 1.5 to 2 hours to ensure that it is tender and falls apart easily.

- Toasting and grinding the sesame seeds adds a nutty flavor to the dish.

- Adjust the amount of chili powder to suit your taste preferences.

Serving Suggestions

Yukkai Jang is typically served with a side of steamed rice and kimchi for a complete meal.

Cooking Techniques

Braising, simmering

Ingredient Substitutions

Use vegetable broth instead of water for a vegetarian version.

- Substitute ground ginger for the garlic if desired.

Make Ahead Tips

Yukkai Jang can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits.

Presentation Ideas

Serve Yukkai Jang in individual bowls garnished with sliced green onions and a sprinkle of sesame seeds for a beautiful presentation.

Pairing Recommendations

Pair Yukkai Jang with a side of steamed rice and a light cucumber salad for a well-rounded meal.

Storage and Reheating Instructions

Store leftover Yukkai Jang in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 8g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 24g per serving

Vitamins and minerals

Yukkai Jang is a good source of iron, vitamin B12, and zinc.

Alergens

Contains soy and sesame seeds.

Summary

Yukkai Jang is a nutrient-dense dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy choice for a meal.

Summary

Yukkai Jang is a delicious and spicy Korean beef soup that is perfect for warming up on a cold day. With its bold flavors and nutrient-rich ingredients, it is sure to become a favorite in your household.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe. It was many years ago, when I was just a young girl living in the countryside. My grandmother, a wise and skilled cook, had always encouraged me to experiment in the kitchen and try new recipes. One day, as I was flipping through an old cookbook she had given me, I stumbled upon a recipe for a traditional Korean dish called Yukkai Jang.

The recipe intrigued me with its bold flavors and complex ingredients. I had never heard of Yukkai Jang before, but I was eager to try my hand at making it. I asked my grandmother about the dish, and she told me that it was a spicy beef soup that was often served during special occasions and celebrations in Korea. She explained that the key to making a good Yukkai Jang was in the careful selection and preparation of the ingredients.

With my grandmother's guidance, I set out to gather the necessary ingredients for the dish. I visited the local market and carefully selected the freshest cuts of beef, vegetables, and spices. I spent hours in the kitchen, chopping, slicing, and simmering the ingredients to perfection. The rich aroma that filled the air as the soup cooked was intoxicating, and I knew that I was on the brink of creating something truly special.

As the soup simmered on the stove, I couldn't help but think back to all the times I had watched my grandmother cook. She had always approached cooking with a sense of joy and creativity, and she had passed on her love of food to me. I could still hear her voice in my mind, guiding me through the recipe and encouraging me to trust my instincts in the kitchen.

Finally, after hours of simmering, the Yukkai Jang was ready. I ladled the steaming soup into bowls and garnished it with fresh herbs and a sprinkle of spicy pepper flakes. I took a deep breath and tasted the first spoonful. The flavors exploded on my tongue – spicy, savory, and rich. It was unlike anything I had ever tasted before, and I knew that I had successfully captured the essence of Yukkai Jang.

I couldn't wait to share my creation with my family. As they sat down to eat, their eyes lit up with delight as they took their first bites of the soup. My grandmother smiled at me proudly, her eyes twinkling with approval. She had taught me well, and I had succeeded in mastering a new recipe under her watchful eye.

From that day on, Yukkai Jang became a staple in our household. I would often make it for special occasions and gatherings, and it never failed to impress my family and friends. The recipe became a part of me, a symbol of my love for cooking and my desire to share delicious food with those around me.

As the years passed, I continued to add my own twist to the recipe, experimenting with different spices and ingredients to create new and exciting variations of Yukkai Jang. But no matter how many times I made it, the dish always brought back memories of that first day in the kitchen, when I discovered the joy of cooking and the power of a good recipe.

Now, as I sit in my kitchen, surrounded by the smells and sounds of a busy day of cooking, I can't help but smile as I think back to that fateful day when I first learned to make Yukkai Jang. It was a recipe that had brought me closer to my grandmother, taught me the importance of tradition and family, and ignited my passion for cooking. And for that, I will always be grateful.