Quick Yukgaejang (Spicy Beef Soup)

Step 1

Mince the garlic cloves until the pieces are smaller than a grain of rice—about pencil-tip dots.

Step 2

Pour 4 cups of beef broth into a large pot and set the heat to medium-high until small bubbles form around the edges, about 5 minutes.

Step 3

Add 1.5 tablespoons of gochugaru to the hot broth and stir for 30 seconds until the chili flakes bloom and smell strongly fragrant.

Step 4

Stir in the minced garlic and 2 tablespoons of soy sauce, then bring the broth to a rolling boil where bubbles break the surface continuously, about 2 minutes.

Step 5

Add the sliced beef to the boiling broth and stir once—the beef will begin to turn gray on the outside within 30 seconds.

Step 6

Add the chopped spinach and stir until completely wilted and bright green, about 1 minute.

Step 7

Drizzle 1 tablespoon of sesame oil over the surface of the soup and stir gently to distribute the nutty aroma throughout.

Step 8

Taste the broth and adjust salt or soy sauce if needed, then divide the soup into two bowls and serve immediately while steaming hot.