Korean Spicy Beef Stew (Yukgaejang)
In Korea, this intensely spicy soup is served in the winter to combat the cold and in the summer to encourage sweating to help people cool off on the hottest days. We wanted to adapt this dish for the American table.
Why This Recipe Works
To get deep flavor in our Korean Spicy Beef Soup recipe’s broth, we cut the brisket into thin strips and browned the strips in oil before adding liquid. We found it best to add our beef soup’s seasonings during the last phase of cooking so that their flavors had time to meld but their brightness wouldn’t be dulled. Wisped egg mixed with cornstarch and stirred into our Korean Spicy Beef Soup produced wispy, soft ribbons that finished the soup nicely.
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