Yukgaejang: The Ultimate Korean Spicy Beef Soup Recipe

How to cook Yukgaejang

Yukgaejang is a vibrant and flavorful Korean beef soup known for its rich, spicy broth, tender shredded beef, and an array of vegetables. It’s a comforting dish, perfect for chilly days or when you’re craving something bold and satisfying. Often enjoyed year-round but especially appreciated during colder months for its warming and invigorating qualities.

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Yukgaejang is more than just a soup; it’s an experience. The combination of tender beef, spicy broth, and unique vegetables creates a symphony of flavors that will warm you from the inside out. While it may seem intimidating to make at first, this recipe breaks down the process into easy-to-follow steps, making it accessible for home cooks of all levels. So, gather your ingredients and embark on a culinary adventure to Korea with this delicious and satisfying Yukgaejang recipe.

Ingredients

1. Beef
   • 500g beef brisket or chuck roast cut into bite-sized pieces
   • 1tablespoon soy sauce
   • 1tablespoon sesame oil
   • 1teaspoon garlic minced
   • 1/2teaspoon black pepper
2. Broth
   • 8cups beef broth
   • 1/4cup gochugaru Korean chili flakes adjust to your spice preference
   • 2tablespoons gochujang Korean chili paste optional for extra depth of flavor
   • 1teaspoon fish sauce optional
   • 1tablespoon soy sauce
   • 1teaspoon sugar
3. Vegetables
   • 1large onion thinly sliced
   • 2-3cloves garlic minced
   • 1inch piece of ginger peeled and minced or grated
   • 1cup shiitake mushrooms, stems removed and sliced
   • 1/2cup mung bean sprouts
   • 4-5scallions white & light green parts thinly sliced dark green parts chopped for garnish
   • 1cup dried gosari bracken fern, rehydrated and cut inyo 2-inch pieces (optional, but traditional)
   • 1cup dried torandae bellflower roots, rehydrated and cut inyo 2-inch pieces (optional, but traditional)
   • Egg lightly beaten for garnish

Instructions

1. Marinate Beef– In a bowl, combine the beef with soy sauce, sesame oil, minced garlic, and black pepper. Mix well and let it marinate for at least 30 minutes or up to overnight in the refrigerator.
2. Brown the Beef optional– For a richer flavor, heat 1tablespoon of vegetable oil in a large pot over medium-high heat. Ass the marinated beef and brown on all sides, Remove the beef from pot and set aside.
3. Saute Aromatics– In the same pot, add the sliced onion and saute until softened, about 5 minutes. Add the minced garlic and ginger and cook for another minute until fragrant.
4. Make the Broth– Pour the beef broth into the pot. Add the gochujangm gochugaru, fish sauce if using, soy sauce and sugar. Stir well to combine.
5. Simmer– Return the browned beef to the pot. Bring the broth to a boil, then reduce heat to low, cover and simmer for at least 1 hour or until the beef is very tender.
6. Add Vegetables– Add the shiitake mushrooms, rehydrated gosari, and torandae if using Continue to simmer for another 15 minutes.
7. Final Touches– Add the mung bean sprouts, chopped scallions and beaten eggs if using. Cook for another 5 minutes, or until the sprouts are wilted.
8. Serve– Ladle the Yukgaejang into bowls and serve hot.

Preparation Tips

1. Beef: Brisket is traditional, but chuck roast or short ribs can also be used. Trimming excess fat is recommended.
2. Spice level: Adjust the amount of gochugaru to control the spiciness.
3. Vegetables: Feel free to add other vegetables like zucchini, carrots or spinach.
4. Make Ahead: Yukgaejang tastes even better the next days, as flavors have more time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.
5. Serving Suggestions: Garnish with extra chopped scallions, or a poached egg. Serve with a bowl of steamed rice.