Korean Spicy Beef Stew (Yukgaejang)

Name: Korean Spicy Beef Stew (Yukgaejang)
Ingredients: 1 pound, beef brisket, trimmed and julienned; , Salt and ground black pepper; 2 tablespoons, vegetable oil; 1 medium, onion, chopped medium; 6 medium, garlic cloves, minced or pressed through a garlic press (about 2 tablespoons); 4 cups, low-sodium chicken broth; 4 cups, beef broth; 3 tablespoons, sweet paprika; 1 tablespoon, red pepper flakes (see note); 2 tablespoons, toasted sesame oil; 1 tablespoon, soy sauce; 2 bunches, scallions, cut into 2-inch lengths; 1 teaspoon, water; 1/2 teaspoon, cornstarch; 1 large, egg; 2 cups, bean sprouts

Main Courses
Beef

In Korea, this intensely spicy soup is served in the winter to combat the cold and in the summer to encourage sweating to help people cool off on the hottest days. We wanted to adapt this dish for the American table.

SERVES 6 to 8

Why This Recipe Works

This is a members' feature.