Daegu-Style Yukgaejang with Leek Chilli Oil

Method

1. Soak the brisket and shank in cold water for 1 h, changing the water twice.

   Add in this stepBeef brisket, in one piece 300 gBeef shank, in one piece 150 g

2. Bring water to the boil in a 22 cm pot over high heat, blanch the meat for 3 min and rinse it under running water.

   high heat

3. Put the meat in a clean 22 cm pot with the measured water, the radish in one piece, the onion, whole garlic and some of the leek greens. Boil over high heat for 12 min, skimming off the foam, then reduce to medium-low heat and simmer for 1 h 35 min, until the shank splits easily with a chopstick.

   Add in this stepWater 2 LKorean radish or daikon 200 gOnion 100 gGarlic cloves, whole 5Korean leek (daepa) or thick spring onions 42 g

   high heat→medium-low heat

4. Lift out the meat and radish, strain the broth and skim off the fat. Tear the meat along the grain and cut the radish into 3 cm squares 4 mm thick. Cut most of the remaining leeks into 7 cm lengths, halving the white parts, and blanch them in boiling water over high heat for 1 min, then drain. Blanching removes the slimy sap and harsh bite and brings out their sweetness.

   high heat

5. Finely chop the last of the leeks. Put them in a wide 24 cm pot with the oil and cook over medium-low heat for 4 min until golden and fragrant, then turn down to low heat, add the chilli flakes, garlic and ginger and stir for 1 min to make a leek chilli oil. As soon as it smells toasty, move straight on; a few seconds more and it burns.

   Add in this stepNeutral oil 2 tbspKorean leek (daepa) or thick spring onions 42 gKorean chilli flakes (ideally half fine, half coarse) 2½ tbspGarlic, minced 1 tbspFresh ginger, minced ½ tsp

   medium-low heat→low heat

6. Add the shredded meat, radish, blanched leeks, half the soup soy sauce and the anchovy fish sauce, and toss over low heat for 2 min to coat everything in the seasoning.

   Add in this stepKorean leek (daepa) or thick spring onions 196 gKorean soup soy sauce (guk-ganjang) ¾ tbspAnchovy fish sauce 1 tsp

   low heat

7. Pour in the strained broth, bring to the boil over high heat for 6 min, then reduce to medium-low heat and simmer for 25 min, until the leeks are silky and red oil pools on top.

   high heat→medium-low heat

8. Season with the remaining soup soy sauce, salt and pepper, turn off the heat, cover and leave for 10 min. This short rest lets the flavours settle and the meat soak up the broth.

   Add in this stepKorean soup soy sauce (guk-ganjang) ¾ tbspSalt ½ tspBlack pepper 1 pinch