Yukgaejang (Spicy Korean Beef Soup)

Name: Yukgaejang (Spicy Korean Beef Soup)
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 400 g Beef brisket; 3 Scallions; 100 g Fernbrake (gosari); 150 g Bean sprouts; 0.5 Onion; 1 tbsp Minced garlic; 8 cups Water; 3 tbsp Gochugaru; 3 tbsp Oil (or sesame oil); 3 tbsp Soup soy sauce; Salt & pepper; 1 Egg

A fiery Korean beef soup: brisket simmered until tender and shredded, loaded with scallion, fernbrake, and bean sprouts in a broth spiked with chili oil. Deep, hot, and restorative — ladle it over rice for a full meal.

Ingredients

4servings

Beef brisket400 g
Scallions · cut large3
Fernbrake (gosari) · cooked/soaked100 g
Bean sprouts150 g
Onion0.5
Minced garlic1 tbsp
Water8 cups
Seasoning
Gochugaru3 tbsp
Oil (or sesame oil)3 tbsp
Soup soy sauce3 tbsp
Salt & pepper · to taste
Egg · optional, beaten1

Steps

Soak the brisket in cold water 30 minutes to draw out blood, then simmer in water with the scallion tops and onion for 40-60 minutes. Keep the broth.
⏲ 50 min
Lift out the beef, cool slightly, and shred it along the grain.
⏲ 5 min
Make chili oil by stirring the gochugaru into the oil (20 seconds in the microwave, or warm gently).
⏲ 1 min
Return the shredded beef to the broth with the fernbrake, scallions, garlic, chili oil, and soup soy sauce, and simmer 15-20 minutes.
⏲ 20 min
Add the bean sprouts and cook 5 more minutes, then season with salt and pepper. Swirl in the beaten egg if you like.
⏲ 5 min
Ladle into bowls and serve with rice and kkakdugi.
⏲ 1 min

Tips & Variations

Variations

Dak-gaejang: Use shredded chicken instead of beef.
Yukgaejang kalguksu: Add knife-cut noodles to the broth.
With taro stem: Add torandae for extra earthiness.
Milder: Cut back the gochugaru and season with soy.

Tips

Shred the beef along the grain so it blends into the broth.
Making chili oil separately brings out deep color and aroma.
Use plenty of scallion, cut large — it's the heart of the dish.
Soaking out the blood first keeps the broth clean and clear.
It tastes even richer the next day.

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