Slow Cooker Yukgaejang (Spicy Beef Soup)

Name: Slow Cooker Yukgaejang (Spicy Beef Soup)
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Korean, Asian
Ingredients: 1 lb beef brisket, cut into chunks; 2\ onion, chopped; 3 cloves garlic, minced; 2 cups low sodium broth; 1 cup green onions, chopped; 1 cup bean sprouts; 1 cup shiitake mushrooms; 1 tbsp low sodium soy sauce; 1 tsp sesame oil; 1 tbsp Korean chili paste (gochujang); 90 grams of green onion

5 steps

Prep:15minCook:8h

Updated at: Mon, 09 Dec 2024 18:37:41 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories699.1 kcal (35%)

Total Fat41.5 g (59%)

Carbs35.9 g (14%)

Sugars11.8 g (13%)

Protein49.6 g (99%)

Sodium502.9 mg (25%)

Fiber6.8 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

$2\ onion, chopped$

2 cupslow sodium broth

1 cupgreen onions

chopped

1 cupbean sprouts

1 cupshiitake mushrooms

1 Tbsplow sodium soy sauce

1 tspsesame oil

1 Tbspkorean chili paste

gochujang

90 gramsgreen onion

Instructions

Step 1

Prepare the Beef: Season the beef chunks with salt and pepper.

Step 2

Sauté (Optional): In a skillet, sear the beef on all sides for a richer flavor. This step is optional but recommended.

Step 3

Add Ingredients to Slow Cooker: Transfer the beef into the slow cooker. Add the chopped onion, garlic, beef broth, diced tomatoes, carrots, potatoes, celery, green onions, bean sprouts, fernbrake (or extra shiitake mushrooms), Korean chili powder, soy sauce, and sesame oil.

Step 4

Cook: Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef and vegetables are tender.

Step 5

Serve: Remove the bay leaf, season with additional salt and pepper if needed, and serve with rice.