Yukgaejang (Spicy Beef Soup)
- Korean Food Addict
- Jun 27, 2025
120 min
Story
About Yukgaejang
Yukgaejang is a classic Korean spicy beef soup made with tender shredded beef, vegetables, and a fiery red broth. The combination of soft beef, crunchy bean sprouts, and earthy fernbrake creates a deeply satisfying bowl.
Warming Properties
The spicy broth induces sweating, making it a popular summer stamina food. It's also excellent when you feel a cold coming on.
Nutritious Ingredients
Rich in protein from beef, fiber from fernbrake, and vitamins from bean sprouts, this soup is a nutritional powerhouse.
Secret to Deep Flavor
Marinating the beef and vegetables in the seasoning before simmering infuses the broth with incredible depth. Sesame oil adds aromatic richness.
Instructions:
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Boil the Beef
- Soak 400g beef brisket in cold water to remove blood
- Add meat to pot with 2L water, green onion, and garlic
- Simmer on medium heat for 1 hour
- Remove beef and shred along the grain
- Boil the Beef
- Soak 400g beef brisket in cold water to remove blood
- Add meat to pot with 2L water, green onion, and garlic
- Simmer on medium heat for 1 hour
- Remove beef and shred along the grain
- Prepare the Fernbrake
- Rinse 200g rehydrated fernbrake thoroughly
- Remove tough stem ends
- Cut into 5-6cm pieces
- Sauté briefly in sesame oil for seasoning
- Prepare Bean Sprouts and Green Onions
- Wash 200g bean sprouts and drain well
- Cut 3 green onions into 5cm diagonal pieces
- Slice 2 Korean chili peppers diagonally (optional)
- Beat 2 eggs and set aside
- Make the Seasoning Paste
- Mix 4 tbsp gochugaru and 2 tbsp soup soy sauce
- Add 1 tbsp minced garlic and 2 tbsp sesame oil
- Add black pepper and salt to taste
- Mix well to combine
- Season the Ingredients
- Mix half the seasoning with shredded beef
- Add some seasoning to fernbrake and mix
- Massage ingredients to absorb flavors
- Let marinate for 10 minutes
- Simmer the Soup
- Add seasoned beef and fernbrake to broth
- Add remaining seasoning paste
- Boil on high then reduce to medium for 20 minutes
- Skim foam that rises to surface
- Add Vegetables and Finish
- Add green onions and bean sprouts, cook 5 more minutes
- Taste and adjust with salt or soy sauce
- Drizzle beaten eggs in circular motion
- Turn off heat when eggs are set
- Serve
- Ladle into earthenware bowls or large bowls
- Garnish with sliced green onions
- Add a drop of sesame oil
- Serve hot with rice
Recipe Notes:
- Flank steak or chuck can substitute for brisket.
- Shred beef along the grain for better texture.
- Sautéing fernbrake first reduces any odor.
- Adjust spiciness with gochugaru amount.
- Add eggs at the very end for silky texture.
- Taro stems make a great addition.
- Tastes even better the next day.
- Serve with rice for a complete meal.
Ingredients:
Serving size
Main Ingredients
- 400 g beef brisket
- 200 g rehydrated fernbrake
- 200 g bean sprouts
- 3 green onions
- 2 L water
Seasoning Paste
- 4 tbsp gochugaru (Korean chili flakes)
- 2 tbsp soup soy sauce
- 1 tbsp minced garlic
- 2 tbsp sesame oil
- black pepper to taste
- salt to taste
Others
- 2 eggs
- 2 Korean chili peppers (optional)
- 5 garlic cloves (for broth)
- 1 green onion (for broth)