Korean spicy shredded meat soup (Yukgaejang)

I like Korean food, or maybe it is just the fabulous flavour of the Korean Tower peppers and gochugaru that I am addicted to. The rich flavour, spice, and excellent red colour are irresistible, especially in kimchi or in the wonderful soups and stews.

The bright red stew is just that; the bright colour is almost a warning but more of an invitation for those who enjoy spicy foods. The tender meat, the fresh, crunchy vegetables, and the wonderful sweet potato bean thread noodles make this stew a meal to itself. The heat and complex flavours of the stew are amazing and will make you break out into a sweat, perfect for those cold or rainy days. I served this with kimchis, Almost Instant cucumber kimchi, or Blistered shito peppers—Korean style.

I enjoy cooking from this wonderful cookbook on authentic Korean cuisine. It provides me with the perfect introduction to this complex and wonderful cuisine, from simple kimchis to stews and soups. I highly recommend this cookbook to those who want to discover and master this cuisine.

For more recipes from this cookbook, click here.

Ingredients:

1 lb beef or mutton or chicken breast

1 1/2 onions, sliced

6 + 4 garlic cloves, sliced

1 + 1 cup daikon radish (mooli), peeled and cubed

8 cups water

1 teaspoon salt

1 tablespoon sesame oil

1 tablespoon olive oil

1/4 cup gochugaru chilli flakes

1 loaded tablespoon doenjang

1/3 cup soy sauce

1 teaspoon pepper

Salt, to taste

1 medium zucchini, diced

1/2 cup bean sprouts

3 scallions, sliced

Sweet potato bean thread noodles or cellophane noodles

In a large stock pot, add the meat, onions, six sliced garlic cloves, 1 cup cubed daikon, water, and salt and bring to a boil. Simmer covered until the meat is well cooked and shreds easily between your fingers, 45-60 minutes for chicken and 90-120 minutes for beef and mutton.

Strain and reserve the stock. Remove the meat from the strained solids and cool. Shred between your fingers and add back to the soup. Alternatively, for a plated setting, set the meat aside in a half cup of soup so it does not dry out. Discard all other solids.

In a stock pot, it can be the same one you simmered the meat in, adding the oils and heating it on a low flame. Add the gochugaru flakes and sauté for 10 seconds to heat them up and release the natural flavours. Add the doejang and sauté for an additional 20 seconds. Add the soy sauce, pepper, and strained stock (add the shredded meat if serving family style) and bring it back to a simmer. Add the rest of the daikon and simmer for 10 minutes. Taste and adjust the spice; it should be quite spicy, and salt should be used if needed. The paste and soy are pretty spicy, so watch out. You do not over-salt the stew. The dish can be prepared till this point and set aside.

Meanwhile, cook the noodles according to the package instructions. Leave the noodles "al dante" and not mushy. Set aside drizzled with oil to prevent them from sticking.

To finish the soup, bring it back to a boil. Add the zucchini, scallions, and bean sprouts, turn into a bowl, and serve immediately. The noodles in a separate bowl should also be heated (in the microwave is fine).

Add the noodles to a shallow bowl for a plated serving, twisting them around to form a rope. Add the stock with the vegetables and top with the meat. Serve immediately.