Korean Spicy Beef Soup (Yukgaejang) Recipe
Follow this recipe to prepare a delicious Korean Spicy Beef Soup, known as Yukgaejang, a hearty, spicy soup loaded with beef, vegetables, and a richly flavored broth.
Equipment
- 1 Large Pot For boiling the beef and making the soup
- 1 Skillet For sautéing the vegetables
Ingredients
- 500 g Beef brisket Cut into chunks
- 2 tbsp Gochugaru (Korean red pepper flakes)
- 1 tbsp Sesame oil
- 2 tbsp Soy sauce
- 1 tbsp Garlic, minced
- 8 cups Water
- 1 medium Onion, sliced
- 100 g Fernbrake (or bracken fiddleheads) Soaked and cut if large
- 100 g Bean sprouts
- 4 stalks Green onions, cut into lengths
- 1 tsp Salt Adjust to taste
- 1/2 tsp Ground black pepper
Instructions
- In a large pot, boil beef brisket in water until tender, about 1 hour and 30 minutes. Remove beef and let cool. Shred beef into thin strips.
- In the same pot, add shredded beef, soy sauce, sesame oil, garlic, and gochugaru. Cook for 5 minutes to incorporate flavors.
- Add 8 cups of water to the pot and bring to a boil. Lower heat and simmer for 20 minutes.
- Add onion, fernbrake, and bean sprouts. Simmer for another 20 minutes.
- Add green onions, salt, and black pepper. Adjust seasoning to taste. Simmer for an additional 5 minutes.
- Serve the soup hot.
Notes
For a vegetarian version, substitute beef with mushrooms or tofu and use vegetable broth instead of water.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 10gProtein: 28gFat: 10gSaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 640mgFiber: 3gSugar: 5gVitamin A: 50000IUVitamin C: 9.9mgCalcium: 500mgIron: 0.6mg
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