Yukejon – Korean Spicy Beef Soup (Quick Version)

This is a quick(er) version of a favorite Korean Spicy Beef Soup. Hot & spicy is great in either hot or cold weather.

Servings: 4

Cooking Times

Preparation Time: 1 hour

Cooking Time: 35 minutes

Total Time: 1 hour

Ingredients

Meat Prep

1

pound

beef (Brisket, Flank Steak, or your favorite Soup cut)

1

tablespoon

sesame oil

1

tablespoon

soy sauce

3

cloves

fresh garlic

2

tablespoons

Korean coarse ground chili powder

Soup

8

cups

water OR 4 cups water and 4 cups beef broth (unsalted)

1/2

pound

bean sprouts

1/2

cup

gossari (fern sprouts/fern brakken – often labeled as fern brake in Korean stores) (may be available either fresh, packaged in water, or dried)

1

tablespoon

Korean fine ground chili powder

3


cloves

fresh garlic

salt

pepper

Optional

1

medium

white or yellow onion

2

fresh red chile peppers

2

green chili peppers

Garnish

2

green onions

Procedure

Preparation

Gossari 

If dried, reconstitute by soaking in cold water for at least one hour, then boil for 10 minutes. Discard boil water, drain, and rinse.

If fresh, wash well in cold water then boil for 20 to 30 minutes (until tender/crisp), discard water and rinse.

If packaged in water – Drain and rinse in cold water.

Meat

Soak beef in cold water for 30 minutes to remove excess blood, drain and rinse.

Slice beef into about 2 inch by 1/8 inch strips, very lightly salt and let stand 10 minutes.

Mince or press garlic and divide into two even amounts.

Mix beef, sesame oil, soy sauce, 1/2 the garlic, and coarse chili powder together in a small bowl.

Rinse bean sprouts in cold water, removing root “tails” and any loose shells.

Optional

Cut onion in half from top to bottom, then slice each half into about 1/8 inch thick slices.

Slice peppers on a diagonal.

Garnish

Cut green onions on a diagonal in about 1 inch sections.

Cooking

Heat a large pot over high heat, add beef mixture, and sauté for 4-5 minutes.

Add water (water/broth) and bean sprouts and bring to a boil.

Reduce heat to medium low, cover, and cook for 15 minutes. Add gossari, fine red pepper, and remaining minced garlic, and cook for another 25 to 30 (or for 15 minutes, add optional ingredients, and cook another 10 to 15 minutes) minutes (until beef is tender).

Add green onions, salt and pepper to taste when served.

Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: 1/4 of a recipe (28.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

357.5

Calories From Fat (39%)

137.87

Calories From Protein (45%)

159.92

Calories From Carbohydrates (17%)

59.71

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 15.39g

24%

Saturated Fat 4.66g

23%

Monounsaturated Fat 6.65g

Polyunsaturated Fat 1.9g

Cholesterol 105.46mg

35%

Sodium 369.59mg

15%

Potassium 884.02mg

25%

Total Carbohydrates 16.38g

5%

Fiber 2.7g

11%

Sugar 6.49g

Net Carbohydrates 13.68g

Protein 40.05g

80%

Vitamin A 2687.74IU

54%

Vitamin C 118.47mg

197%

Calcium 79.1mg

8%

Iron 5.38mg

30%

Vitamin E 0.67mg

7%

Vitamin D 0IU

0%

Thiamin 0.21mg

14%

Riboflavin 0.51mg

30%

Niacin 8.2mg

41%

Vitamin B6 0.67mg

34%

Folate 68.99mcg

17%

Vitamin B12 2.95mcg

49%

Pantothenic Acid 0.77mg

8%

Vitamin K 50.61mcg

63%

Phosphorus 407.51mg

41%

Magnesium 81.74mg

20%

Zinc 8.82mg

59%

Copper 0.56mg

28%

Manganese 0.67mg

34%

Selenium 29.25mcg

42%

Alcohol 0g

Caffeine 0mg

Water 725.82g

0%

Leave a Comment

Your email address will not be published. Required fields are marked *