Yukgaejang (Spicy Beef Soup) Spicy Beef and Vegetable Soup
For the toddler, serve a small bowl of the soup with less broth and no chili oil, along with plain rice and a few pieces of the beef and vegetables cut into small, soft bites.
Ingredients
Kid-Friendly Version
For the toddler, serve a small bowl of the soup with less broth and no chili oil, along with plain rice and a few pieces of the beef and vegetables cut into small, soft bites.
Recipe
Rinse the rice until the water runs clear, then cook in a rice cooker or a small pot with 300 ml water for 15–20 minutes until tender.
Slice the beef brisket into bite-sized pieces, about 2 cm thick.
In a large pot, add the beef and cover with 1.5 liters of cold water. Bring to a boil over high heat, then reduce to medium-low and skim off any foam. Simmer for 10 minutes.
While the beef simmers, slice the shiitake mushrooms and onion, mince the garlic, and cut the green onions into 5 cm lengths. Drain the bracken fern and rinse the bean sprouts.
Add the mushrooms, onion, garlic, bracken fern, and bean sprouts to the pot. Stir in gochugaru, soy sauce, and sesame oil. Simmer for 20 minutes over medium-low heat until the beef is tender and the flavors meld.
Season with salt to taste, and stir in the green onions. Simmer for 1 more minute until the green onions are just wilted.
Serve the soup in bowls with a side of steamed rice.
How did it turn out?
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