Well its really more like kimchi jjigae made with a chuck roast but the extended cooking time to get the meat tender is similar to yukgaejang. For those that haven't heard of it, yukgaejang is a Korean spicy beef soup. Normally it has bean spouts and fernbrake (gosari) as the veggies. Well im out of both of those and i love kimchi. Im also out of just cabbage (that also sounded good)...sooooo...it is what it is.
Cut up about 2-3lbs of chuck into 1"+ thick slices and soak in water for 45min to draw out some of the blood. Discard the water.
Lightly brown each piece
Rinse out the pan and add all the pieces of chuck. Add half a onion, 6 cloves of garlic and enough water to simmer the meat until its tender.
Skim off any scum and as much fat as you like.
When the meat is close to falling apart tender add:
Kimchi...around 3 cups cut into 1" squares
Additional onion if you like more...i do and i add it near the end so it hasn't "melted" away.
About 5-6 green onions cut in 2-3" long pieces and halved long ways. (White part of leeks are better and authentic)
1-2tbs of soy sauce for soup
1-2 tbs sesame oil
Gochu to taste
Sliced daikon (optional)
About 5gram of instant dashi stock (optional)...I really like the Riken instant.
1tbs mushroom powder....The one from myspicesage is a nice blend including shiitake. Fresh oyster mushroom or fresh shiitake works great too.
If it needs additional water save some water from the 3rd rice rinse. The starchy rice water works great in jjigae without making it really thick.
Continue cooking until the meat is fork tender....About another 30min on a simmer.
Place a piece of meat or two in each bowl and break them up with a fork
Ladle the broth and veggies over the meat.
Garnish with more green onion
Today's entree is being served with Kokuho Rose (Pink label) Calrose rice and sweet pickled radish. Its not my favorite rice but a excellent value for a quality medium(ish) grain rice.
If you want to make real yukgaejang look here....Its DELISH