Yukgaejang (육개장) - Spicy Korean Vegetable Beef Soup

Yukgaejang is a bold and flavorful Korean spicy beef soup that brings warmth and comfort in every bite. This traditional dish is known for its rich broth, infused with deep red hues from gochugaru (Korean red pepper flakes) and gochujang (Korean red pepper paste), creating a perfect balance of heat and savory depth. Made with tender shredded beef brisket, shiitake mushrooms, bean sprouts, and gosari (fernbrake), this soup is packed with a variety of textures and tastes that make it truly satisfying.

What I love most about Yukgaejang is its heartiness. It’s one of those dishes that feels like a warm embrace, especially on cold days. This soup has been a staple in Korean households for generations, often served during family gatherings or special occasions. The combination of beef, vegetables, and spicy seasoning not only creates a deeply comforting meal but also reflects the robust flavors of traditional Korean cuisine.

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I’m excited to share this recipe with you because it’s not just about the taste – it’s about the story and tradition behind it. Whether you’re a fan of spicy foods or looking to explore authentic Korean flavors, Yukgaejang is a dish that’s bound to impress. Trust me, once you try it, you’ll find yourself coming back to this recipe whenever you crave a hearty and satisfying meal!

What Makes This Recipe Special?

What makes Yukgaejang stand out is its perfect harmony of bold flavors and nourishing ingredients. The combination of tender beef brisket, earthy shiitake mushrooms, and crisp bean sprouts creates a delightful texture that contrasts with the deep, spicy broth. The use of gochugaru and gochujang gives the soup its signature heat, but it’s the balance of spiciness with the umami-rich flavors that make this dish truly unique.

Another key ingredient is gosari (fernbrake), which adds a subtle chewiness and a slightly nutty flavor that enhances the overall experience of the soup. While not always easy to find, it’s worth the effort for the authentic taste it brings to Yukgaejang. The toasty sesame oil, soy sauce, and garlic come together to create layers of richness that develop over time, making every spoonful more flavorful than the last.

But what truly makes this recipe special is its versatility. You can adjust the heat to your liking by adding more or less gochujang, and it's easy to customize with other vegetables or even glass noodles for an extra hearty meal.

• Beef Brisket: The base protein for the soup, offering a rich, tender bite.
• Gochugaru & Gochujang: These are the two stars of the dish, providing that signature Korean spicy kick.
• Gosari (Fernbrake): Adds an earthy texture and is traditionally used in Yukgaejang, but if you can’t find it, you could use mushrooms or spinach.
• Shiitake Mushrooms: Deepen the umami flavor of the broth.
• Sesame Oil & Soy Sauce: Both give a nutty and savory depth to the dish.

1. In a large pot, bring 3-4 quarts of water to a boil over medium-high heat. Add the beef brisket, onion, and shiitake mushrooms. Reduce the heat to low, cover, and simmer for 1 to 2 hours, or until the beef is tender.
2. Skim any fat from the surface as it accumulates. Remove the brisket and mushrooms from the pot and set aside. Discard the onion.
3. Strain the broth through a fine-mesh sieve to remove any remaining solids. Return the clear broth to the pot.
   
   
   

1. In a large bowl, combine the minced garlic, bean sprouts, pre-soaked fernbrake, and chopped scallions.
2. Add the gochugaru, gochujang, sesame oil, soy sauce, and season with salt and black pepper to taste. Mix well to combine.
   
   
   

1. Stir the vegetable and seasoning mixture into the pot of broth. Simmer for 15 minutes, allowing the flavors to meld and the vegetables to cook.

1. Slice or shred the reserved beef brisket and mushrooms as desired. Return them to the pot and simmer for an additional 5-10 minutes to reheat. Adjust seasoning with salt and pepper if needed.

1. Ladle the soup into bowls. Garnish with toasted sesame seeds, if desired. Serve hot, accompanied by cooked glass noodles and steamed white rice, if preferred.

• If you don’t have gosari, substitute with more mushrooms or even spinach for a similar texture.
• The longer you simmer the beef, the more tender it will become. For extra flavor, let the soup sit overnight to let the ingredients meld together.