Korean Spicy Beef Soup (Yukaejang) Recipe

Written by
Naomi Imatome-Yun
Asian food expert Naomi Imatome-Yun is a freelance writer and the author of four Asian food cookbooks.
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Naomi Imatome-Yun
Updated 06/03/19
Korean spicy beef soup yukaejang recipe

The Spruce / Ulyana Verbytska
  • Total: 60 mins
  • Prep: 10 mins
  • Cook: 50 mins
  • Servings: 6 servings

Yuk Gae Jang is a hearty Korean soup that warms you from your head to your toes. Full of meat and vegetables, it's fiery red, bold, and spicy. Yuk Gae Jang is a one-pot meal that requires very little hands-on time but tastes like you've spent all day making it.

If you like noodles, try this Korean Spicy Noodle Soup recipe.

Ingredients

  • 1 pound brisket
  • 4 quarts water
  • 2 bundles of scallions (cut into thirds)
  • 1 cup bean sprouts
  • 3/4 cup dried fernbrake (gosari, or bracken fiddleheads, presoaked)
  • 2 tablespoons garlic (minced)
  • 2 tablespoons sesame oil
  • 2 teaspoons red pepper powder (gochugaru)
  • 2 tablespoons red pepper paste (gochujang)
  • 2 teaspoons soy sauce
  • 1 teaspoon black pepper
  • 2 eggs (beaten)
  • Optional: 1 cup cooked glass noodles

Steps to Make It

  1. Gather the ingredients.

    Ingredients for korean spicy beef soup
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  2. In a large pot, bring brisket and about 4 quarts of water to a boil.

    Bring brisket to boil
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  3. Reduce heat to a simmer and cook until meat is tender, skimming off fat and scum.

    Reduce heat
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  4. Remove the meat from the broth, but keep the broth in the pot.

    Remove meat from broth
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  5. When it's cool enough to handle, hand-shred the beef with the grain.

    Hand shred the beef
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  6. In a mixing bowl, combine shredded beef with scallions, bean sprouts, and gosari (fern brake).

    Combine shredded beef with scallions
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  7. Season beef and vegetables with garlic, sesame oil, red pepper powder, red pepper paste, soy sauce, and black pepper.

    Season beef and vegetables
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  8. Add seasoned ingredients to the broth and bring to a boil.

    Add seasoned ingredients
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  9. Simmer for about 5 minutes and adjust soup to taste with soy sauce if necessary.

    Simmer
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  10. Swirl beat the egg into the soup and, if using.

    Beat egg
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  11. Add noodles and turn off heat.

    Add noodles
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  12. Serve in bowls and enjoy!

    Served in bowls
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