Main CourseDinnerSoup

Yukgaejang (Spicy Beef and Vegetable Soup)

Name: Yukgaejang (Spicy Beef and Vegetable Soup)
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4 servings
Cuisine: korean
Ingredients: 500 g beef brisket cut into large pieces; 1.5 l water; 2 tbsp soy sauce; 4 clove garlic minced; 3 tbsp gochugaru; 1 tbsp sesame oil; 0.5 tsp black pepper; 1 tsp fermented soybean paste; 150 g fernbrake pre-soaked and cut; 200 g mung bean sprouts trimmed; 4 pcs scallion cut into 5cm pieces; 0.5 pcs yellow onion thinly sliced; 50 g glass noodles pre-soaked (optional)

Yukgaejang is a hearty and spicy Korean soup made with shredded beef, various vegetables, and often glass noodles. It's known for its deep red color from chili powder and rich, savory broth. This comforting dish is perfect for a cold day or when you crave a flavorful, warming meal.

An original recipe by Forkin

Total time: 3 hr
Serves: 4
Difficulty: Medium

Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gbeef brisket, cut into large pieces
1.5 lwater
2 tbspsoy sauce
150 gfernbrake, pre-soaked and cut
200 gmung bean sprouts, trimmed
4 pcsscallion, cut into 5cm pieces
0.5 pcsyellow onion, thinly sliced
50 gglass noodles, pre-soaked(optional)

seasoning paste

4 clovegarlic, minced
3 tbspgochugaru
1 tbspsesame oil
0.5 tspblack pepper
1 tspfermented soybean paste

Equipment

ladle · large pot · medium bowl

The method

Step by step

1
Place the beef brisket in a large pot and cover with water.
2
Bring the water to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until the beef is very tender.
About 2 hr
Cook’s note: The beef should be easily shredded with a fork.
3
Remove the beef from the pot, reserving the broth, and let it cool slightly.
About 5 min
4
Once cool enough to handle, shred the beef into thin strips using your hands or two forks.
About 10 min
5
In a medium bowl, combine the shredded beef with soy sauce, minced garlic, gochugaru, sesame oil, black pepper, and fermented soybean paste.
About 5 min
Cook’s note: Mix well to ensure the beef is evenly coated with the seasoning paste.
6
Skim any excess fat from the reserved beef broth.
About 2 min
7
Add the seasoned beef, fernbrake, mung bean sprouts, scallion, and yellow onion to the broth.
8
Bring the soup to a boil, then reduce the heat and simmer for another 20-30 minutes, or until the vegetables are tender.
About 30 min
9
If using, add the pre-soaked glass noodles in the last 5-10 minutes of simmering.
About 10 min
Cook’s note: Glass noodles cook quickly, so add them towards the end to avoid them becoming mushy.
10
Taste and adjust seasoning as needed, adding more soy sauce or gochugaru to your preference.
About 1 min
11
Serve hot, optionally garnished with a sprinkle of chopped scallions or a drizzle of sesame oil.

Keep it good

Storage

Store leftover yukgaejang in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium heat until warmed through, or in the microwave.