Yukgaejang

Yukgaejang (Korean Spicy Beef Soup)

A fiery, restorative Korean beef soup with shredded brisket, scallions, fernbrake (gosari) and bean sprouts simmered in a deep red broth built on gochugaru and sautéed aromatics. Traditionally eaten with rice to balance the heat.

Prep

25 min

Cook

120 min

Total

145 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •700 g (1½ lb) beef brisket or shank, with some fat for flavor
• •150 g (5 oz) dried fernbrake (gosari), soaked overnight; substitute dried shiitake stems + extra bean sprouts if unavailable
• •200 g (7 oz) soy bean sprouts (kongnamul)
• •2 large bunches Korean scallions (or leeks), cut into 8 cm lengths
• •100 g (3½ oz) radish (mu), optional, cut into chunks for the broth
• •3 tbsp gochugaru (Korean chilli flakes), adjust to taste; do not substitute generic chilli powder
• •1 tbsp gochujang (Korean chilli paste)
• •2 tbsp soy sauce
• •1 tbsp mirin or sake
• •1 tsp minced garlic
• •1 tsp minced ginger
• •2 tbsp neutral oil, e.g. rice bran or vegetable
• •1.5 L (6 cups) water or beef stock, use stock for a richer soup
• •1 tsp salt, to taste, plus for seasoning broth
• •2 eggs eggs, optional, for ribbons; cook to safe internal temperature 70°C / 160°F
• •steamed short-grain rice, to serve

Steps

1. 1 Soak dried gosari in cold water overnight (8–12 hours) until pliable. Drain and cut into 6 cm lengths; blanch in boiling water 5 minutes to remove bitterness, then rinse.
2. 2 Place the beef in a pot, cover with cold water, bring to a boil and simmer 3–4 minutes. Drain and rinse the meat; rinse the pot. Return beef, radish (if using) and 1.5 L water/stock to the pot; simmer covered 90 minutes until the brisket is fork-tender.
3. 3 Remove the beef, let it cool slightly, and shred by hand against the grain into bite-sized strips. Strain the broth and reserve 1.2 L (skim excess fat if a leaner soup is preferred).
4. 4 In a heavy pot, heat the oil over medium-high. Add gochugaru and stir 20–30 seconds until fragrant and darkened slightly — do not burn. Add garlic and ginger and stir 15 seconds.
5. 5 Add the shredded beef and toss to coat in the chilli oil, about 1 minute. Pour in the reserved broth, soy sauce, gochujang and mirin. Bring to a boil, then simmer 10 minutes.
6. 6 Add the blanched gosari and bean sprouts; simmer 4–5 minutes until tender-crisp.
7. 7 Stir in the scallions, simmer 1 more minute, and season with salt to taste. If using eggs, beat lightly and drizzle in slowly while stirring to form ribbons; cook until the egg is fully set and opaque (egg must reach 70°C / 160°F).
8. 8 Ladle over bowls of steamed rice. Serve very hot, traditionally with extra gochugaru, soy sauce and a dish of salty banchan on the side.