This special recipe comes from Jihea's Kitchen. Again, Jihea is a gifted cook who knows how to cook what seems to be a very difficult dish in the easiest way possible. I can probably summarize in just three steps how she made this yoogaejang. 1) Cut all ingredients, 2) Mix them with sauce, and 3) Add water and boil. I am so glad I had a chance to learn this recipe from her.
For those of you who are used to making only 1 to 2 servings of foods like me, "20+ servings" may sound a bit overwhelming at first. But I think this soup is worth making in such a quantity since you can store them for later use. According to Jihea, freezing left-over yoogaejang comes very handy when you don't feel like cooking but want to have a nice warm soup for dinner. Or, you can always invite friends over for dinner. Yoogaejang is a type of soup that you make in a large quantity and serve all week until you get tired of it. Growing up in a family of six with four children, my mom often prepared foods in large pots that is a size of paint bucket. When she made yoogaejang, one of the biggest pots in our house showed up. And I remember, I used to love seeing them because I knew something special was coming up for dinner.
Ingredients for 20+ Servings
Please note that the ingredient quantities are only approximate. Please adjust the amount to your taste.
beef brisket (3 lb, sliced)
daikon radish (2, sliced)
dried braken fern herb/gosari (6 quart, soaked in water for 12 hours and boiled)
oyster mushroom (3 packs, steamed)
mung bean sprout (4 packs)
leek (5 stalks)
green onion (5 stalks)
Korean soy sauce (2 cup, adjust to taste)
garlic (1 cup, minced)
chili powder (3 cup, adjust to taste)
sesame oil (1 cup, adjust to taste)
1.Main ingredients in clockwise direction: radish (peeled), oyster mushroom, mung bean sprouts, Korean leek, green onion, beef brisket.
2.Another main ingredient is gosari, dried braken fern. Soak in water overnight and boil for approx 30 minutes. Then soak in cold water for another 6+ hours.
4.Cut leek in half lengthwise and then split in half.
5.Slice beef brisket.
6.Half-cook oyster mushroom in boiling water.
7.Mix all ingredients in a large pot.
8.Add minced garlic.
9.Add chili powder.
10.Add [Korean] soy sauce and thoroughly mix all the ingredients together.
12.Once it boils, heat for approx 3 hours over low to medium heat . Add salt and/or some more soy sauce to season.