Spicy Korean Beef Soup (Yukgaejang)

Yukgaejang is a traditional Korean spicy beef soup known for its deep, rich flavors and hearty ingredients. This warming dish combines tender shredded beef with a medley of vegetables, all simmered in a spicy, savory broth. It’s a beloved comfort food in Korea, especially favored during colder months for its invigorating heat and nourishing qualities.

Why You’ll Love This Recipe

This recipe offers a harmonious blend of spicy and savory flavors, complemented by the tender texture of slow-cooked beef and crisp vegetables. It’s a complete meal in itself, providing protein, fiber, and essential nutrients. The depth of flavor achieved through the combination of Korean spices and traditional ingredients makes it a standout dish that’s both satisfying and comforting.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Beef Brisket: Provides a rich, meaty base for the soup.

• Water: Forms the foundation of the broth.

• Onion: Adds sweetness and depth to the broth.

• Green Onions: Used both in the broth and as a garnish for added flavor.

• Black Peppercorns: Infuse the broth with a subtle peppery note.

• Korean Chili Powder (Gochugaru): Delivers the signature spicy heat.

• Sesame Oil: Adds a nutty aroma and richness.

• Garlic: Enhances the savory profile of the soup.

• Soy Sauce: Provides umami and seasoning.

• Shiitake Mushrooms: Contribute earthy flavors and a meaty texture.

• Fernbrake (Gosari): Traditional vegetable adding unique texture and flavor.

• Bean Sprouts: Offer a crunchy contrast to the tender beef.

• Salt and Pepper: To season the soup to taste.

Directions

1. Prepare the Beef and Broth:

   • Soak the beef brisket in cold water for about 20 minutes to remove excess blood. Change the water a few times during this period.

   • In a large pot, combine 10 cups of water, the soaked beef, halved onion, green onion pieces, and black peppercorns. Bring to a boil over high heat.

   • Skim off any foam that rises to the surface. Once boiling, cover the pot, reduce heat to medium-low, and simmer for approximately 45 minutes until the beef is tender.

   • Remove the beef from the broth and let it cool. Strain the broth to remove the vegetables and peppercorns, reserving the liquid.

2. Shred the Beef:

   • Once cooled, shred the beef into thin strips, discarding any excess fat.

3. Prepare the Seasoning:

   • In a large pot, heat sesame oil over medium-low heat. Add chopped green onions and sauté until wilted.

   • Stir in the Korean chili powder (gochugaru) and minced garlic, cooking for about 30 seconds until fragrant. Be cautious not to burn the chili powder.

4. Combine Ingredients:

   • Add the reserved broth and shredded beef to the pot with the seasoning mixture.

   • Stir in soy sauce and sliced shiitake mushrooms. Bring the soup to a boil over medium-high heat.

5. Add Vegetables:

   • Once boiling, add the soaked and cut fernbrake (gosari) and bean sprouts to the soup.

   • Reduce the heat to medium, cover, and let it simmer for about 30 minutes to allow the flavors to meld.

6. Season and Serve:

   • Taste the soup and adjust seasoning with salt and pepper as needed.

   • Garnish with additional sliced green onions before serving.

   • Serve hot with a bowl of steamed rice and traditional Korean side dishes.

Servings and Timing

• Servings: This recipe yields approximately 4 servings.

• Preparation Time: About 20 minutes.

• Cooking Time: Approximately 1 hour and 30 minutes.

• Total Time: Around 1 hour and 50 minutes.

Variations

• Chicken Yukgaejang (Dakgaejang): Substitute beef with chicken for a lighter version of the soup.

• Vegetarian Yukgaejang: Omit meat and add more mushrooms and tofu for a vegetarian-friendly option.

• Noodle Addition: Incorporate sweet potato noodles (dangmyeon) to make the soup even heartier.

Storage/Reheating

• Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 3 days.

• Freezing: For longer storage, freeze the soup in portion-sized containers for up to 2 months.

• Reheating: Reheat gently on the stovetop over medium heat until warmed through. If the soup has thickened, add a splash of water or broth to adjust consistency.

FAQs

What is Yukgaejang?

Yukgaejang is a traditional Korean spicy beef soup made with shredded beef, various vegetables, and seasoned with Korean chili powder, resulting in a flavorful and hearty dish.

Can I make Yukgaejang less spicy?

Yes, you can adjust the amount of Korean chili powder (gochugaru) to control the spice level. Start with a smaller amount and add more to taste.

Is it necessary to use fernbrake (gosari)?

While fernbrake adds a traditional flavor and texture, you can substitute it with other vegetables like spinach or omit it if unavailable.

Can I add noodles to Yukgaejang?

Absolutely. Adding sweet potato noodles (dangmyeon) is a common variation that makes the soup more filling.

How do I store leftover Yukgaejang?

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

What can I serve with Yukgaejang?

It’s traditionally served with steamed rice and Korean side dishes like kimchi.

Can I use a different cut of beef?

Yes, flank steak or shank can be used as alternatives to brisket.

Is Yukgaejang gluten-free?

To make it gluten-free, ensure that the soy sauce used is gluten-free, or substitute with tamari.

Can I prepare Yukgaejang in advance?

Yes, Yukgaejang often tastes better the next day as the flavors have more time to develop.

How can I reheat Yukgaejang?

Reheat on the stovetop over medium heat until warmed through. Add a little water or broth if the soup has thickened.

Conclusion

Yukgaejang is a robust and flavorful Korean soup that offers a perfect balance of spice, savory depth, and hearty ingredients. Whether you’re seeking comfort on a cold day or exploring traditional Korean cuisine, this spicy beef soup is sure to satisfy. Enjoy it fresh or as leftovers, as the flavors continue to develop and deepen over time.

Print

Spicy Korean Beef Soup (Yukgaejang)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sarra
• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes
• Yield: 4 servings 1x
• Category: Main Course, Soup
• Method: Boiling, Simmering
• Cuisine: Korean

Print Recipe

Pin Recipe

---

Description

Yukgaejang is a bold and spicy Korean beef soup made with shredded brisket, vegetables, and a flavorful red chili broth. This comforting dish is perfect for cold days and is beloved for its rich taste and deep heat.

---

Ingredients

Units USM Scale 1x2x3x

• 1 lb beef brisket or flank steak
• 10 cups water
• 2 green onions (whole, for broth)
• 6 cloves garlic (whole, for broth)
• 1/2 onion (for broth)
• For the seasoning
• 2 tbsp gochugaru (Korean red pepper flakes)
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp minced garlic
• 1/2 tsp black pepper
• Salt to taste
• Soup ingredients
• 1 1/2 cups napa cabbage, shredded
• 1 cup bean sprouts
• 1 cup gosari (fernbrake – optional, rehydrated if dried)
• 1/2 cup green onions, sliced
• 1 egg (optional, lightly beaten)

Cook Mode Prevent your screen from going dark

---

Instructions

• In a large pot, add brisket, water, green onions, garlic, and onion. Bring to a boil, then reduce to simmer. Cook for about 1.5–2 hours until beef is tender. Skim off foam as needed.
• Remove beef and shred it into bite-sized pieces. Strain and reserve the broth.
• In a bowl, combine shredded beef with gochugaru, sesame oil, soy sauce, minced garlic, and pepper. Mix well and let it sit for 10–15 minutes.
• In the same pot, return strained broth and seasoned beef. Add napa cabbage, bean sprouts, and gosari. Simmer for another 15–20 minutes.
• Taste and add salt as needed. Stir in green onions.
• Optional: Drizzle beaten egg into soup while stirring gently to form egg ribbons.
• Serve hot with steamed rice and kimchi.

---

Notes

• Gosari adds authenticity but can be skipped if unavailable.
• Let soup sit overnight for deeper flavor—it reheats beautifully.
• Can also be made in an Instant Pot to save time.

---

Nutrition

• Calories: 360
• Sugar: 3g
• Sodium: 640mg
• Fat: 16g
• Saturated Fat: 6g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 2g
• Protein: 36g
• Cholesterol: 90mg