Yukgaejang Soup

Yukgaejang Soup is a spicy and hearty Korean dish that combines tender beef, fresh vegetables, and a rich, flavorful broth. This gluten-free version is perfect for a nourishing snack or light meal, delivering a satisfying kick of heat and umami.

Ingredients

• Beef brisket - 200 grams, sliced thinly
• Water - 800 milliliters
• Korean red pepper flakes (gochugaru) - 2 tablespoons
• Soy sauce (gluten-free) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 4 cloves, minced
• Ginger - 1 teaspoon, minced
• Green onions - 2, chopped
• Mushrooms (shiitake or enoki) - 100 grams, sliced
• Korean radish (mu) - 100 grams, sliced
• Spinach - 100 grams, washed
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large pot, bring the water to a boil and add the sliced beef brisket. Cook for 10 minutes, skimming off any foam that rises to the surface.
2. Add the minced garlic, ginger, and Korean radish to the pot, and simmer for another 10 minutes until the radish is tender.
3. Stir in the Korean red pepper flakes, soy sauce, and sesame oil, and let it simmer for an additional 5 minutes to infuse the flavors.
4. Add the sliced mushrooms and cook for another 5 minutes until they are tender.
5. Finally, stir in the chopped green onions and spinach, and cook for an additional 2 minutes until the spinach is wilted. Season with salt and black pepper to taste.
6. Serve hot in bowls, garnished with additional green onions if desired.

Nutrition

• Calories: 320
• Protein: 30 g
• Carbs: 20 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 75 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.8 L

Health Benefits

• Rich in protein, which supports muscle health and repair.
• Packed with vitamins and minerals from the vegetables, contributing to overall health and immune support.

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