• Preparation Time: 15 minutes
• Cooking Time: 1 hour

• 200g beef brisket, thinly sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon gochugaru flakes – alternatively use Greenfields Aleppo chilli flakes, chipotle flakes or or habenero powder
• 1 tablespoon gochujang (Korean red pepper paste) – alternatively use sriracha sauce, hoisin sauce, chilli garlic sauce or miso paste
• 6 cups water
• 1 medium carrot, julienned
• 1 courgette, julienned
• 100g mushrooms (shiitake or oyster), sliced
• 100g fernbrake (gosari), soaked and cut into 2-inch pieces
• 100g bean sprouts
• 2 green onions, chopped
• Salt and pepper to taste

1. In a large pot, heat the vegetable oil over medium-high heat. Add the sliced beef and cook until it’s no longer pink.
2. Add the minced garlic and ginger to the pot and stir-fry for about a minute until fragrant.
3. Stir in the soy sauce, sesame oil, gochugaru, and gochujang (or whatever your alternative). Cook for another 2-3 minutes to develop the flavours.
4. Pour in the 6 cups of water and bring the mixture to a boil. Reduce the heat to medium-low and let it simmer for 30 minutes, allowing the beef to become tender and the flavours to meld.
5. Add the sliced onions, carrots, mushrooms, and fernbrake to the pot. Simmer for an additional 15-20 minutes until the vegetables are tender.
6. Finally, add the bean sprouts and courgette. Simmer for another 5-7 minutes, just until the zucchini is slightly softened but still retains its crunch.
7. Season the yukgaejang with salt and pepper to taste. Adjust the level of spiciness by adding more gochugaru or gochujang if desired.
8. Serve the yukgaejang hot, garnished with chopped green onions. It’s traditionally enjoyed with a bowl of steamed rice and kimchi.

Nutrition (per serving):

• Calories: Approximately 250-300 kcal
• Protein: 18-20g
• Carbohydrates: 15-20g
• Fat: 12-15g