Yukgaejang (Spicy Korean Beef Soup)

Yukgaejang (육개장) is a spicy, hearty Korean beef soup that’s deeply flavorful and comforting, especially on a chilly day. The spice comes from gochugaru (Korean red pepper flakes), while bean sprouts, bracken fern, and green onions add layers of earthy, refreshing flavors. Try the recipe!

What is Yukgaejang?

Yukgaejang (육개장) is a beloved traditional Korean soup made with slow-simmered beef, spicy chili broth, and hearty vegetables like bean sprouts, gosari (bracken fern stems), and green onions. It’s a staple found in many Korean restaurants as it’s considered a staple soup.

The flavor is layered with spice, nuttiness from sesame oil, and balanced by the fresh, clean taste of bean sprouts and green onions. It’s warm, inviting, and truly feels like a spicy hug in a bowl!

Tips

• Beef cut matters: Brisket or flank are traditional cuts used for this soup because they add deep flavor to the broth. I like to use eye-round or chuck instead. They’re a bit more tender and cook faster while still giving that rich, meaty taste.
• Key Ingredients: Don’t skip sesame oil, bracken fern stems (gosari), green onions, and bean sprout. They are what gives the hero flavor to the soup in addition to gochugaru
• Make ahead: It takes about half-a day to make the soup, including the beef broth and simmering of the soup. Yukgaejang tastes better the next day as the flavors deepen.
• Bean Sprouts: Add just enough to give the soup a light, refreshing taste. Too many can overwhelm the flavor and make it resemble kongnamul gook, the traditional Korean bean sprout soup.

Freezing and Reheating Tips

• Freezing: When the soup is cooled, store it in freezer and food safe air-tight container with a lid up to 2-3 months.
• Reheating: Thaw it overnight in the fridge and reheat on the stove over medium-heat. Add a splash of water if needed

Basic Sunday

Yukgaejang (Spicy Korean beef soup)

Yukgaejang is a rich, spicy, and deeply savory soup — comforting, nourishing, and perfect for cold days.

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Cook Time 4 hours hrs

Servings: 4

Course: Soup

Cuisine: Korean

Ingredients Method

Ingredients

  

• 1.5-2 lbs Beef eye-round chuck Can also use beef brisket or flank
• 1 tbsp black peppercorns
• 1 small onion or 1/2 large onion, peel and cut in half
• 3 small sheets of dashima
• 1 bunch Green onions, cut 2" long
• 10-11 cups water
• 4 cups Korean beef bone soup optional
• 70-90 grams Dried bracken fern (gosari)
• 1 1/2 cups Bean sprouts, rinsed
• 5 shiitake mushrooms, cleaned and sliced, with the stems removed
• 1 tbsp minced garlic

Seasoning

• 3 tbsp Korean red pepper flakes (gochugaru)
• 2 tbsp sesame oil
• 3 tbsp soy sauce
• 3/4 tsp Dashida (Korean beef soup seasoning powder)
• 2-3 tsp salt
• 3 tsp fish sauce
• Cracked black pepper

Method

 

1. If using dried gosari (bracken fern), soak it overnight in enough water to fully cover. The next day, drain the water, remove any buds, and chop into 2-inch pieces. Set it aside.
   70-90 grams Dried bracken fern (gosari)
2. Bring a large pot of water to a boil, then add the beef. Once the water returns to a boil, reduce the heat and let it simmer gently for 10–15 minutes, until the foam and impurities rise to the surface.
   1.5-2 lbs Beef eye-round chuck
3. Remove the beef and drain out the water.
4. Clean the pot or use a new large one. Return the beef to the pot, then add the black peppercorns, onion, and dashima (kelp). Pour in about 10 cups of water
   1 tbsp black peppercorns, 1 small onion or 1/2 large onion, peel and cut in half, 3 small sheets of dashima, 10-11 cups water
5. Bring the pot to a boil, then reduce the heat and let it simmer for about 1 hour, or until a skewer or chopstick easily pierces through the beef.
6. Remove the cooked beef from the pot and set it aside to cool slightly. Strain out the aromatics from the broth, and set it aside
7. When the beef is cool enough to handle, shred it into thin strips and set it aside.
8. In a pot, heat the sesame oil over medium heat and sauté the garlic for about 30 seconds, just until fragrant.
   2 tbsp sesame oil, 1 tbsp minced garlic
9. Add the shredded beef, mushrooms, green onions, gosari (bracken fern), bean sprouts, gochugaru, soy sauce, dashida, fish sauce, and a pinch of black pepper to the pot. Saute until fragrant.
   1 bunch Green onions, cut 2" long, 70-90 grams Dried bracken fern (gosari), 1 1/2 cups Bean sprouts, rinsed, 5 shiitake mushrooms, cleaned and sliced, with the stems removed, 3 tbsp Korean red pepper flakes (gochugaru), 3 tbsp soy sauce, 3/4 tsp Dashida (Korean beef soup seasoning powder), 3 tsp fish sauce, Cracked black pepper
10. Pour the beef broth into the pot. If it doesn’t measure up to about 10–11 cups, add more water or beef bone broth to adjust the volume.
    4 cups Korean beef bone soup
11. Stir everything together and bring the soup to a boil. Once boiling, reduce the heat and let it simmer for about 1 hour to deepen the flavor.
12. During the last 20 minutes of simmering, taste the soup and season with salt. Adjust the seasoning as needed to balance the flavors. And enjoy with rice!
    2-3 tsp salt