Korean Spicy Beef Soup (Yukaejang) Recipe

Total: 60 mins
Prep: 10 mins
Cook: 50 mins
Yield: 6 Servings

66 ratings

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.

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.

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In a large pot, bring brisket and about 4 quarts of water to a boil.

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

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Remove the meat from the broth, but keep the broth in the pot.

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When it's cool enough to handle, hand-shred the beef with the grain.

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

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

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Add seasoned ingredients to the broth and bring to a boil.

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

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

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Add noodles and turn off heat.

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Serve in bowls and enjoy!

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