|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 2g||6%|
|Total Sugars 1g|
|Vitamin C 26mg||129%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Yukgaejang (sometimes spelled yookaejang) 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.
Brisket serves as the protein for this soup as well as flavoring for the broth. For an extra kick of meaty flavor, use beef broth or bouillon. In terms of the other ingredients, some may be familiar to you, and others may not. You'll find gochugaru and gochujang in many well-stocked grocery stores, Asian markets, or online. If you've never worked with fernbrake, it's a dried seaweed often used in Korean cooking. That, too, can be found in Asian markets and online, but it's also not unusual for home cooks to substitute for something fresh and green, such as fiddlehead ferns, asparagus, spinach, or watercress. To make this a full meal, include the optional glass noodles, which are gluten-free.
"The soup is an entire meal in one pot. Completely satisfying and delicious! Use the entire gallon of water because some of it will evaporate as the brisket cooks. I simmered the dried fernbrake for 30 minutes, the let it sit 0ff-heat in the water until tender, about 15 minutes." —Diana Andrews
1 pound brisket
4 quarts water
2 bunches scallions, cut into 2-inch pieces
1 cup bean sprouts
3/4 cup dried fernbrake, gosari, or bracken fiddleheads, presoaked in boiling water
2 tablespoons minced garlic
2 tablespoons sesame oil
1 to 2 teaspoons gochugaru, red pepper powder
1 to 2 tablespoons gochujang, red pepper paste
2 teaspoons soy sauce, more to taste
1/2 to 1 teaspoon freshly ground black pepper
2 large eggs, beaten
1 cup cooked glass noodles, optional
Gather the ingredients.
In a large pot, bring the brisket and the water to a boil.
Reduce heat to medium-low, partially cover the pot, and simmer until the meat is tender, skimming off the fat and foam.
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 (discard any gristle).
In a large bowl, combine shredded beef with scallions, bean sprouts, and fernbrake.
Add the garlic, sesame oil, gochugaru, gochujang, soy sauce, and black pepper to the beef and toss to combine.
Add the seasoned ingredients to the broth and bring to a boil.
Reduce the heat to low and simmer for about 5 minutes. Adjust soup to taste with soy sauce if necessary.
Swirl the beaten eggs into the soup while stirring continuously.
Add noodles, if using, and remove from the heat. Divide between bowls and serve.
- For meatier flavor, replace half or all of the water with beef broth or add a couple of beef bouillon cubes or granules.
- Red pepper powder and pepper paste add heat—adjust the amounts according to your level of heat tolerance.
- If your soup isn't salty enough, add more soy sauce to taste.
- Adding noodles to this soup turns it into a complete meal. You can also choose to serve it with freshly steamed rice.
How to Store and Freeze Yukaejang
- This soup tastes even better the next day. Store in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave.
- This soup can also be frozen. After cooling, add the soup to an airtight container, leaving an inch of headspace. Freeze for up to three months and defrost in the fridge before reheating.