Yukgaejang 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. Yukgaejang 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, another dish you should try is Korean Spicy Noodle Soup.
- 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
Gather the ingredients.
In a large pot, bring brisket and about 4 quarts of water to a boil.
Reduce heat to a simmer and cook until meat is tender, skimming off fat and scum.
Remove the meat from the broth, but keep the broth in the pot.
When it's cool enough to handle, hand-shred the beef with the grain.
In a mixing bowl, combine shredded beef with scallions, bean sprouts, and fernbrake (gosari).
Season beef and vegetables with garlic, sesame oil, red pepper powder, red pepper paste, soy sauce, and black pepper.
Add seasoned ingredients to the broth and bring to a boil.
Simmer for about 5 minutes and adjust soup to taste with soy sauce if necessary.
Swirl the beaten egg into the soup.
Add noodles if using, and turn off heat.
Serve in bowls and enjoy!