"Typically brisket is used, but any tougher cut of beef like plate, flank, rump or even shank would make a very nice yukgaejang."
"Tougher cuts mean more flavor and, with a long simmering soup like Yukgaejang, they're perfect. The longer the meat simmers, the more flavor you will obtain and the more tender the meat will become."
"Although yukgaejang is beefy and hearty, I'd categorize it still as more brothy 'soup' rather than thick and unctuous 'stew'."
"If you're ready to try your hand at making this comforting winter soup but are new to Korean cooking, don't fret. You can start with this simple Korean beef stew recipe."
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