Yukgaejang (Korean Spicy Beef Soup)
User Reviews
5
Yukgaejang (Korean Spicy Beef Soup)
Description
Yukgaejang (Korean Spicy Beef Soup) combines a slowly prepared beef broth from brisket simmered with onion, green onions, and peppercorns, strained to keep a clear base. The shredded beef is then returned to the pot along with sesame and neutral oils, chili powder, shiitake mushrooms, and hydrated fernbrake, which provide layered textures and earthy flavors. Bean sprouts add freshness and crunch near the end of cooking. Dark soy and fish sauces give the soup its savory depth while garlic and salt balance the heat from the chili flakes.
The broth is robust and moderately spicy, highlighting Korean chili powder's unique flavor without overpowering the beef. The varied vegetables contribute contrasting textures from tender mushrooms to crisp sprouts. The broth is gently simmered allowing the flavors to meld into a well-balanced soup with a distinctive Korean character.
This soup is typically served hot as a main dish, suitable for warming meals especially during cooler weather. It can be enjoyed with steamed rice or as part of a Korean meal spread. The garnished green onions add a fresh, bright note when served.
Soaking the beef before cooking helps remove impurities for a cleaner broth, and simmering times are important to extract full flavor. Hydrated fernbrake must be prepared in advance. Adjusting salt and chili levels to taste allows customization of heat and seasoning.
Ingredients
BEEF BROTH
- 10 cups water
- 350 g beef brisket (12 ounces) or flank steak, shank steak
- 1 onion (260g / 9 ounces), cut in half
- 75 g green onions (2.6 ounces), cut it in about half to divide the white and green part. Then halve the pieces (white and green) lengthwise and then cut into 4 cm to 5 cm (1.5 inch to 2 inch) pieces
- 1 tsp black peppercorn , whole
MAIN
- 1 Tbsp neutral cooking oil I used rice bran oil, generic cooking oil
- 3 Tbsp sesame oil
- 75 g green onion (2.6 ounces)
- 3 Tbsp Korean chili powder preferred) or Korean chili flakes, gochugaru
- 95 g shiitake mushrooms (3.3 ounces), fresh, thinly sliced
- 100 g gosari fernbrake), (3.5 ounces), cut into 4 cm to 5 cm, refer to my cooking tips above, hydrated
- 2 Tbsp Chili oil optional, Korean
- 200 g bean sprout 7 ounces
SEASONINGS
- 2 Tbsp soy sauce gukganjang, Korean soup soy sauce
- 1 Tbsp fish sauce or Korean soup soy sauce, Korean
- 1/2 Tbsp garlic minced
- 1/2 tsp salt fine sea salt
- 1/8 tsp black pepper ground
GARNISH
- 10 g green onion (0.4 ounces), thinly sliced
- salt to taste, fine sea salt
Instructions
- Soak the brisket in a bowl of water and set aside for 20 minutes to draw the red liquid (myoglobin) out. Change the water a few times during this time.
- Add the water (10 cups), brisket, onion, green onions and whole black peppercorns into a large pot. Boil them over high heat (for about 15 mins) and skim off any scum that forms. Once the water starts to rolling boil, cover the pot with the lid and reduce the heat to medium low. Continue boiling for another 45 mins. This should give you about 7.5 cups to 8 cups of broth.
- Take the meat out onto a plate and cool it down. Strain the remaining ingredients over a large clean bowl. Discard all the strained vegetables while keeping the broth. Once the meat is cool enough to touch, cut off any stringy fat and shred or cut the brisket into small thin strips.
- Preheat a large clean pot over medium low heat and once heated, add the cooking oil, sesame oil, green onions and stir.
- Once the green onions are wilted, add the chili powder and stir for about 30 seconds or until the chili powder absorbs all the oils. Make sure you don’t burn the chili powder as it can easily happen.
- Add the broth (from step 3), the meat, and shiitake mushrooms into the pot and boil them over medium high heat. Once it’s rolling boiling, add the fernbrake, chili oil, and seasonings and reduce the heat to medium. Cover the pot with the lid and boil them for about 30 minutes.
- Add bean sprouts and boil for a further 10 mins.
- Garnish with green onions and season with salt if required. Serve with a bowl of rice, kimchi and other Korean side dishes.
Notes
- Soak the beef in water before cooking to remove excess blood and impurities, contributing to clearer broth.
- Hydrate gosari (fernbrake) thoroughly beforehand to ensure proper texture in the soup.
- Use Korean chili powder (gochugaru) for the authentic flavor and color; adjust quantity for preference.
- The soup is traditionally served hot and pairs well with steamed rice.
- Season the soup at the end to taste, as the broth and ingredients absorb flavors during simmering.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 25g | 50% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 1357mg | 57% |
| Potassium | 847mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 3100IU | 62% |
| Vitamin C | 23mg | 26% |
| Calcium | 103mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
