Comments on: Yukgaejang (Spicy Beef Soup with Vegetables)

By: blanko

blanko — Thu, 17 Nov 2022 17:27:07 +0000

i′ve made this a few times now without the gosari (quite hard to find in small-town germany 🥲) and it’s amazing―especially good for cold days and feeling under the weather, as i am today. quite the panacea. i never change a thing other than omitting the gosari, but i′m hoping my next trip to berlin will prove fruitful.
thanks so much! i use your recipes all the time for my husband, who spent a year abroad in seoul and rather misses the food.

By: Hyosun

Hyosun — Mon, 04 Apr 2022 03:02:18 +0000

In reply to Keri. Oh sorry about that! Actually you don't need garlic for boiling the meat (step 2), and I have corrected the step. Thanks for letting me know.

By: Keri

Keri — Wed, 30 Mar 2022 02:02:05 +0000

Hi! Love your recipes. I had a question, though. In the recipe part, you mention Garlic for the meat. You also separately mention garlic for the seasoning. But how much garlic goes into the meat broth? I can’t find that amount in the recipe. Thank you!

By: Hyosun

Hyosun — Sun, 16 Jan 2022 17:56:51 +0000

In reply to min sook. Fatty brisket is flavorful. You can use a fat separator to remove the fat at the end or chill the broth until the fat solidifies and then remove. A fat separator is not expensive but quick and convenient to have it around. Hope this helps!

By: min sook

min sook — Sun, 16 Jan 2022 15:42:42 +0000

I tried this recipe and it was good but I think I made a mistake. When I went to the butcher in my neighbourhood, they gave me a cut of brisket that was VERY fatty. I boiled this and got oily broth and the spices seemed to cover up the oil. I thought it was just the particular cut I got. I tried the recipe again and again the cut of brisket was really fatty. It appears there are different brisket cuts depending on the butcher you go to? If I get brisket from the Korean grocery store it is lean. I used the fatty brisket from the non Korean butcher and it produced a broth that is very oily. I cannot always get to the Korean butcher as it is a bit of a trek. If I get the fatty brisket should I cut away all the fat? Or can I reduce the oily broth to make it better? I’m not very experienced at broth.

By: Derek K

Derek K — Fri, 31 Dec 2021 22:55:18 +0000

The shop owner where I purchased Gosari previously would put the Gosari in a pot, cover with water then add a tsp or so of Baking Soda. The Gosari softens quite nicely!

By: Hyosun

Hyosun — Tue, 21 Dec 2021 02:55:19 +0000

In reply to Stevie. You can use it if you want to add more flavor, but not absolutely necessary.

By: Stevie

Stevie — Mon, 20 Dec 2021 15:24:47 +0000

This is next on my list to try! Do you use a soup base?

By: Frederikke

Frederikke — Mon, 08 Feb 2021 12:13:58 +0000

Can I make this without the gosari? I can’t find it in any Asian shops in my country.

By: Hyosun

Hyosun — Wed, 03 Feb 2021 03:48:25 +0000

In reply to Inae Hwang. Fresh gosari should be boiled until tender, rinsed and soaked in water for a few hours before being used. This will remove the bitterness.