Yukgaejang is a deliciously spicy soupmade with shredded beef. Once a part of the Korean royal courtcuisine during the Joseon Dynasty, the soup is now a popular mealamongst those not necessarily of the noble variety. Its warmth andspicy nature are thought to be healthful and nutritious, and is adish often served when one is ill- both in the summer and wintermonths.
The main staples of the dish are beefand scallions, simmered together until a thick, richly colored soupis revealed. In general, yukgaejang also features onion, sweet potatonoodles, chili powder, perilla seeds, soy sauce, salt and pepper, andgarlic. Some less familiar ingredients added include gosari, orbracken fern, and torandae- dried taro stems.
These ingredients are stewed with thebeef and scallions for varying lengths, but usually close to an hour.The soup is then served with a bowl of rice and kimchi.