Heartwarming Yukgaejang: Spicy Korean Beef and Vegetable Soup
How to Make Delicious and Spicy Yukgaejang at Home
Discover the ultimate Yukgaejang recipe, a hearty and spicy Korean soup packed with tender beef and fresh vegetables. Its rich, warming broth is perfect for any occasion, offering comfort and a delightful kick to your meal.
For the Broth and Main Ingredients
- Generous amount of beef (brisket or shank)
- Generous amount of bean sprouts
- Generous amount of taro stems
- Generous amount of fern bracken
- A few green onions (mostly white parts)
Seasoning Ingredients
- 4-5 Tbsp red pepper flakes (adjust to taste)
- 2 Tbsp minced garlic
- 3-4 Tbsp chili oil (or regular cooking oil)
- 2 Tbsp soy sauce for soup (or salt)
- Salt (to adjust seasoning)
- 2 eggs (for garnish, optional)
- 4-5 Tbsp red pepper flakes (adjust to taste)
- 2 Tbsp minced garlic
- 3-4 Tbsp chili oil (or regular cooking oil)
- 2 Tbsp soy sauce for soup (or salt)
- Salt (to adjust seasoning)
- 2 eggs (for garnish, optional)
Cooking Instructions
Step 1
First, boil the beef in plenty of water until it’s very tender. Once cooked, remove the beef, let it cool slightly, then shred it following the grain. Set aside the cooking broth – don’t discard it, as it’s essential for the soup’s flavor. Separately, boil the bean sprouts, taro stems, and fern bracken until tender. For the bean sprouts, after boiling, briefly soak them in cold water and then drain without squeezing tightly; this helps them stay crisp. Blanch the white parts of the green onions in the beef broth until slightly softened.
Step 2
In a large bowl, combine the shredded beef, boiled bean sprouts, taro stems, fern bracken, and blanched green onions. Add all the seasoning ingredients: red pepper flakes, minced garlic, chili oil, and soy sauce for soup (or salt). Mix everything together thoroughly with your hands, ensuring the seasoning is evenly distributed and coats all the ingredients. Marinating them beforehand will enhance the soup’s depth of flavor.
Step 3
Transfer the seasoned ingredients to a pot and stir-fry over medium heat for a few minutes. Even though chili oil is included in the seasoning, sautéing further deepens the flavors and gives the soup a richer, more appealing color. You’ll notice the fragrant aroma of chili oil as the ingredients cook.
Step 4
Once the ingredients are lightly sautéed, pour in the reserved beef broth. Bring the soup to a boil over medium-high heat. Continue to simmer until the taro stems and fern bracken are fully cooked and tender, which might take some time. The longer the soup simmers, the more flavorful it becomes. Skim off any foam that rises to the surface during simmering for a clearer broth.
Step 5
Finally, taste the soup and adjust the seasoning with salt if needed. (Tip: It’s best to use salt for the final seasoning of soups and stews to achieve the perfect balance of flavor, as soy sauce can sometimes make the broth appear cloudy.) Once the soup is rich and flavorful, you can add whisked eggs, drizzling them in gently to create delicate ribbons. This adds a wonderful softness to the finished Yukgaejang. Serve hot with a bowl of rice!
