Yukgaejang is big, bold and built to warm you from the inside out. Beef brisket is simmered until tender then shredded by hand, and tossed back into a fiery red broth with bean sprouts, fernbrake and long batons of leek. It's a soup with real texture and substance.
The chilli oil base, made by frying gochugaru in oil with garlic, gives the broth its deep red colour and gentle heat without being overwhelming, while a swirl of beaten egg near the end adds silky ribbons through the soup.
It's a proper cold-and-flu-season fixer, but honestly good enough to make any night of the week feel like something special. Serve with a bowl of rice and a side of kimchi.
