Spicy and Hearty Yukgaejang (Korean Spicy Beef Soup)
How to Make a Deliciously Spicy Yukgaejang at Home
I’ve been wanting to make Yukgaejang, and finally, I tried it! With a bowl of Yukgaejang, a bowl of rice just disappears so quickly! Here’s how to make a filling and delicious Yukgaejang.
Yukgaejang Ingredients- Beef brisket (Yangji) 300g
- Boiled bracken (Gosari) 300g
- Mung bean sprouts 300g
- Scallions 2 stalks
- Radish 1/4 medium (approx. 200g)
- Water 2L
- Cooking oil 2 Tbsp
- Gochugaru (Korean chili flakes) 4 Tbsp
- Minced garlic 1 Tbsp
- Soup soy sauce (Guk-ganjang) 4 Tbsp
- Salt (to taste)
Cooking Instructions
Step 1
Soak the beef brisket in cold water for about 1 hour to remove any blood. Change the water a few times during soaking for better results.
Step 2
In a large pot, pour in 2L of water and add the pre-soaked beef brisket. Bring it to a boil over high heat.
Step 3
Boil the beef for about 20-30 minutes. Do not discard the beef broth; it will be used as the base for your Yukgaejang, adding depth of flavor.
Step 4
Remove the boiled beef from the pot and let it cool slightly. Then, shred or slice it into bite-sized pieces (about 0.5cm thick) along the grain.
Step 5
Trim and wash the scallions, then cut them into approximately 7cm lengths, focusing on the white parts. Cutting them large helps them hold their shape during cooking.
Step 6
Peel the radish and slice it thinly into half-moon shapes (about 0.3cm thick). This will add a refreshing sweetness to the soup.
Step 7
Heat 2 Tbsp of cooking oil in a pan over medium-low heat. Add the cut scallions and radish, and sauté until they become slightly translucent. This step enhances their natural sweetness and makes the broth more flavorful.
Step 8
Rinse the mung bean sprouts thoroughly under cold running water and drain them in a colander.
Step 9
Wash the pre-boiled bracken (gosari) under cold running water, removing any tough or fibrous parts. Cut into manageable pieces if necessary.
Step 10
Pour the reserved beef broth back into the pot and bring it to a boil. Add the sautéed scallions and radish to the broth and continue to simmer.
Step 11
Once the broth is boiling again, add the rinsed mung bean sprouts, bracken, and the shredded beef. Cook until all the ingredients are tender.
Step 12
Prepare the seasoning paste by mixing 4 Tbsp of gochugaru, 1 Tbsp of minced garlic, and 4 Tbsp of soup soy sauce in a small bowl. Mixing them beforehand ensures even distribution of flavor.
Step 13
Add the prepared seasoning paste to the simmering soup. Stir well to combine and let the Yukgaejang simmer gently for at least 15 minutes, allowing the flavors to meld and deepen.
Step 14
Finally, season the soup with salt to your preference. Your delicious Yukgaejang is ready! Enjoy it hot for the best flavor.
Step 15
My husband ate the hearty Yukgaejang with a generous bowl of rice and gave me many compliments, saying it was incredibly delicious! Ladling the soup over rice felt incredibly satisfying and warming.
