Yukkai Jang Kuk(Beef Stew)

Yukgaejang is a fiery Korean beef stew built on shredded flank steak simmered until fall-apart tender, then returned to a spicy, aromatic broth. This version keeps to the spirit of the original with plenty of scallions, garlic, soy sauce, sesame oil, and a serious hit of cayenne.

The beef simmers low for about 45 minutes to an hour, then gets pulled apart with two forks into thin shreds. Shredding is key to yukgaejang. Those thin strands soak up the spicy broth and give every spoonful real substance. The cooking liquid becomes your broth base.

Cooked rice goes directly into the stew, which thickens the broth slightly and turns this into a complete meal in one pot. The finishing touch is a mixture of sesame oil, toasted sesame seeds, sugar, and cayenne stirred in at the end, giving each bowl a fragrant, spicy punch.

Chef Tips

• Simmer the flank steak until it shreds easily. If you have to fight it with forks, it needs more time.
• Use a generous amount of scallions. They cook down considerably and become part of the broth’s body.
• Stir in the sesame oil mixture at the end, not during cooking. Heat destroys sesame oil’s fragrance.
• Serve with a side of kimchi and steamed vegetables, as tradition calls for.

Variations

• Add bean sprouts and fernbrake (gosari) for a more traditional yukgaejang.
• Use brisket instead of flank steak for even richer, more gelatinous broth.
• Reduce the cayenne by half for a milder version that still has warmth without the burn.