에 대해 Yukgaejang
Spicy shredded beef soup with vegetables
How to Make Yukgaejang (Traditional & Healthy Version)
Yukgaejang is a beloved Korean spicy beef soup known for its bold flavors, comforting warmth, and rich cultural heritage. Originating from traditional Korean royal cuisine, yukgaejang is characterized by its deeply savory broth, tender shredded beef (usually brisket, called 'chadolbaegi'), and a generous mix of vegetables such as gosari (fernbrake), bean sprouts, and scallions. The dish is seasoned with gochugaru (Korean red pepper flakes), garlic, and sesame oil, creating a robust and invigorating meal that is enjoyed throughout Korea, especially during cool weather or as a nourishing pick-me-up after physical exertion. Yukgaejang is often served as the centerpiece of a meal, accompanied by a variety of banchan (Korean side dishes), including kimchi and other fermented vegetables. This not only adds flavor and texture but also provides a nutritional boost through probiotics from fermentation. Known for its restorative qualities, yukgaejang is frequently eaten during hot summers to replenish energy lost through sweat, embodying the Korean philosophy of 'iyeolchiyeol'—fighting heat with heat. With its high protein content and abundance of fiber-rich vegetables, yukgaejang is a fantastic choice for anyone seeking an authentic, healthy, and satisfying Korean soup experience.
재료(1 large soup bowl (typical Korean single serving) 기준)
- 200g Beef brisket (차돌박이 (chadolbaegi), lean cut preferred)
- 1.5 liters Water (Filtered)
- 1/2 cup Gosari (fernbrake) (불린 고사리, soaked and cut)
- 1 cup Bean sprouts (숙주, trimmed)
- 3 stalks Scallions (대파, cut into 2-inch pieces)
- 1/2 medium Onion (양파, thinly sliced)
- 3 cloves Garlic (다진 마늘, minced)
- 1.5 tbsp Gochugaru (Korean red pepper flakes) (고춧가루, adjust to taste)
- 1 tbsp Sesame oil (참기름)
- 1.5 tbsp Soy sauce (국간장 (soup soy sauce) preferred)
- to taste Salt (소금)
- 1/2 tsp Black pepper (후추) - 선택 사항
조리 방법
- 1
Place beef brisket in a pot with 1.5 liters of water. Bring to a boil, reduce heat, and simmer for 15 minutes until tender. Skim off any foam.
15 minutes
Simmer gently to keep broth clear and beef tender.
- 2
Remove beef and let cool. Shred into thin strips with your hands or forks.
2 minutes
Shredding by hand creates traditional texture.
- 3
In a bowl, mix shredded beef with gochugaru, minced garlic, sesame oil, soy sauce, and black pepper. Marinate for 2 minutes.
2 minutes
This step infuses flavor directly into the beef.
- 4
Return the seasoned beef to the broth. Add gosari, bean sprouts, onion, and scallions.
2 minutes
Layer vegetables for even cooking.
이 음식이 건강한 이유
This dish is a healthy choice because it combines lean protein, an abundance of vegetables, and minimal added fat. The absence of fried ingredients keeps the calorie count lower, while the fiber and antioxidants from fresh produce promote satiety and metabolic health. Traditional spices like garlic and gochugaru offer anti-inflammatory benefits, making yukgaejang an excellent addition to a balanced, weight-conscious diet.
Yukgaejang is packed with lean protein from beef, dietary fiber from gosari and bean sprouts, and vitamins such as vitamin A, C, and K from the vegetables. The soup is low in saturated fat and rich in minerals like iron and potassium. The inclusion of fermented banchan like kimchi also provides probiotics, benefiting gut health and digestion. This wholesome balance supports immune function and energy levels.
팁
- 💡Tip 1: Soak gosari (fernbrake) overnight for best texture and digestibility.
- 💡Tip 2: Skim off any foam during boiling to keep the broth clear.
- 💡Tip 3: Serve with kimchi or other fermented banchan to enhance flavors and nutrition.
보관 및 제공
Store leftover yukgaejang in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if needed. Flavors deepen after a day, making it even tastier.
가장 잘 어울리는 때: Lunch
영양 성분
| 영양소 | 100g당 |
|---|---|
| 에너지 | 100.0 kcal |
| 단백질 | 10.0 g |
| 탄수화물 | 5.0 g |
| 총 지방 | 5.0 g |
| 식이섬유 | 2.0 g |
