Instant Pot Yukgaejang - Korean Spicy Beef Soup
User Reviews
5
Instant Pot Yukgaejang - Korean Spicy Beef Soup
Description
Instant Pot Yukgaejang features beef brisket cooked under pressure with aromatics such as onion and garlic in water to create a flavorful broth. The addition of green onions and mung bean sprouts adds freshness and texture. The chili oil made from sesame oil and Korean red chili powder brings vibrant color and heat without bitterness. Seasonings include Korean soup soy sauce, gochujang, salt, garlic, and pepper, enriching the spicy and savory taste.
The pressure cooking method tenderizes the meat quickly and melds flavors effectively. The soup typically has a bold, spicy kick balanced by the earthiness of vegetables and beef. It is commonly enjoyed with rice or japgokbap to balance the spice and add heartiness to the meal.
Yukgaejang often tastes better the next day as the flavors develop further. It also freezes well, making it suitable for preparing in large batches. Traditional vegetables like bracken fiddleheads or taro stems can be added for authentic texture variations. Substitutions such as soybean sprouts for mung bean sprouts and Korean leek for green onions are possible.
Ingredients
- 8 cups water
- 1 lb beef brisket
- 2 bunches green onions
- 12 oz mung bean sprouts
- 2 egg
- 1 onion (medium size)
- 3 garlic cloves
chili oil
- 3 Tbsp sesame oil
- 2 Tbsp Korean red chili pepper (Gochukaru)
seasoning
- 7 tsp guk ganjang Read Know your Soy sauce page for info, Korean Soup Soy Sauce
- 2 tsp salt sea salt
- 2 tsp gochujang Buy it on my Amazon store, Korean red chili paste
- 1 tsp sugar
- 2 Tbsp garlic (chopped)
- 1.5 tsp garlic powder
- 1 tsp black pepper (ground)
- 2 tsp sesame seeds (crushed)
Optional add-ins or substitutions
- 4 oz bracken fiddleheads (reconstituted, adds more earthy flavor)
- 1 each korean leek use instead of green onions, Daepa
Instructions
- Soak beef brisket in cold water draw out blood for 5-10 minutes while you peel onion and garlic cloves. Not a must, you can skip soaking if you want.
- Peel onion and garlic cloves.
- In the Instant Pot or Pressure cooker, add water, beef brisket (cut in half if it's too wide for pot), whole onion and garlic cloves.
- Cover the pot and select the Meat/Stew function and set time to 30 minutes.
Make chili oil
- In a small frying pan, add sesame oil and red chili powder. Turn on heat to medium and stir and cook until it starts to bubble. Turn heat off right away and remove it from heat. Do NOT overcook and burn. Color should be bright red. Set aside.
Prepare vegetables
- While the brisket is cooking, clean green onions and rinse mung bean sprouts and drain. Cut green onions into 2 inch lengths.
- After 30 minutes, let Instant Pot cool for 10 minutes then Quick Release (releasing pressure manually by turning the valve). Be sure to cover it with a cloth or prepare for splatter. Alternatively, you can let it cool completely for Natural Release which will cook the beef further which is also OK.
- Take out brisket from the pot and cool it on cutting board until it's cooled enough to handle. (Prob. 10-15 minutes) Also, discard the onion and garlic cloves from the broth.
- Using your hands separate or shred the meat following the grain. Like making pulled brisket. Set aside in a mixing bowl.
- In the bowl with the meat, add cut green onions and all the seasonings except the chili oil. Gently mix the seasoning and the meat and green onions.
- Add back seasoned meat and green onions mixture from above in the pot. Add chili oil. Cover with mung bean sprouts. Cover and set to Soup function for 5 minutes.
- While soup is cooking, whip eggs. Whip it just lightly so there are still streaks of egg white.
- When soup is done, do Quick Release after letting it cool for 5 minutes or so. Be sure to cover the valve with wet paper towel to stop the splatter. You can also always do intermittent QR if you are getting too much liquid coming out the valve.
- Now, we are almost done! Open the cover and leave it uncovered and turn the SAUTE function for 30 minutes. Soup will start bubbling. This part is kind of important to finally meld all the flavors together. Once it starts bubbling, pour the egg in a circular manner so it doesn't clump all in one spot.
- When it has simmered for 30 minutes, it should be now ready!! It will be sooo delicious - just like how you would get it any good Korean restaurant!
Notes
- The soup improves in flavor after resting and is best enjoyed the next day.
- Yukgaejang freezes and reheats well; consider making a large batch to store.
- Traditional additions like cooked bracken fiddleheads or taro stems enhance texture and flavor.
- Substitute soybean sprouts for mung bean sprouts if preferred.
- Korean leek can replace green onions for a more traditional taste.
- Serve with japgokbap rice for a filling, balanced meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 11g | 4% |
| Protein | 21g | 42% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 101mg | 34% |
| Sodium | 915mg | 38% |
| Potassium | 556mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 962IU | 19% |
| Vitamin C | 12mg | 13% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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