This Korean Beef Soup recipe, known in Korea as yukgaejang, is a spicy, deeply savory bowl built on shredded beef brisket and a bright red broth.
It is the kind of soup that turns a plain weeknight into something worth slowing down for.
My love for this soup started with a bowl handed to me on a freezing afternoon, and one spoonful of that garlicky, chili laced broth was enough to hook me for good.
Since then I have made it dozens of times, tweaking the ratios until it tasted just right.
If you already love bold, fermented Korean flavors, you will also want to try my kimchi stew recipe sometime soon.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 1 hour 45 minutes |
| Total Time | 2 hours 10 minutes |
| Servings | 6 servings |
| Difficulty Level | Moderate |
Why You’ll Love This Korean Beef Soup Recipe
This soup delivers deep, layered flavor without asking you to hunt down a dozen obscure ingredients.
It also happens to taste even better the next day, which makes it a fantastic make ahead meal.
- Deep, warming broth loaded with garlic, chili, and tender shredded beef
- Freezer friendly and even better as leftovers
- Naturally gluten free when you use tamari instead of soy sauce
- Feeds a crowd and stretches well over several meals
- Endlessly adaptable to your spice tolerance
You might also enjoy: Beef Noodle Soup Recipe
Ingredients
Most of these ingredients are pantry basics, with a handful of Korean specialty items that give this soup its signature color and depth.
You can find the specialty items at most Korean grocery stores or order them online.
- 2 pounds beef brisket, cut into large chunks
- 12 cups water, or beef broth
- 1 medium onion, quartered
- 8 scallions, cut into 2 inch pieces, white and green parts separated
- 6 cloves garlic, minced
- 4 tablespoons gochugaru (Korean red pepper flakes)
- 3 tablespoons toasted sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 cup rehydrated gosari (fernbrake), or 2 cups baby spinach as a substitute
- 3 cups fresh bean sprouts
- 2 large eggs, beaten, optional
- 1 teaspoon black pepper
- Salt, to taste
- Cooked glass noodles (dangmyeon), for serving, optional
Another favorite: Hot and Sour Soup Recipe
Kitchen Equipment Needed
You do not need anything fancy for this recipe, just a few sturdy tools that will get plenty of use in your kitchen well beyond this soup.
- Large stockpot or Dutch oven
- Fine mesh skimmer or spider strainer
- Sharp chef’s knife
- Cutting board
- Tongs
- Mixing bowls
- Ladle
Read Also: Braised Short Ribs Recipe
Recommended Products for This Recipe
These are a few products I personally rely on when I make this soup, based on years of trial and error in my own kitchen.
1. Enameled Cast Iron Dutch Oven
A heavy Dutch oven holds heat evenly, which matters a lot when you are simmering brisket low and slow for over an hour.
It also transitions easily from stovetop to a quick trip in the oven if you want to keep the broth warm.
2. Korean Gochugaru (Coarse Red Pepper Flakes)
This is the ingredient that gives yukgaejang its signature red color and gentle, building heat.
A coarse grind, rather than a fine chili powder, keeps the broth from turning gritty.
3. Stainless Steel Fine Mesh Skimmer
You will use this constantly to skim foam and impurities off the broth while the beef simmers, which is what keeps the finished soup clear instead of cloudy.
It is also handy for lifting the brisket out once it is tender.
4. Toasted Sesame Oil
A good, fragrant sesame oil makes a noticeable difference when you bloom the chili flakes for this recipe.
Cheaper, flavorless versions just do not give the same nutty depth.
This pairs beautifully with a side of beef stew if you are cooking for a bigger crowd.
Step-by-Step Instructions: How to Make Korean Beef Soup
1. Prep and Parboil the Beef
- Cut the beef brisket into large chunks, about 3 to 4 inches each, so it holds together while it simmers.
- Place the brisket in a bowl of cold water and let it soak for 20 minutes to draw out excess blood, changing the water once halfway through.
- Drain the beef and rinse it under cold running water.
- Bring a separate pot of water to a boil, add the brisket, and let it boil for 5 minutes.
- Drain the beef again and rinse off any foam or scum clinging to the surface. This step keeps your final broth clean and clear instead of murky.
2. Build the Broth
- Add the parboiled brisket to your large stockpot or Dutch oven along with 12 cups of fresh water.
- Add the quartered onion and the white parts of the scallions.
- Bring the pot to a boil over high heat, then reduce to a low simmer.
- Cover partially and simmer for 1 hour to 1 hour 15 minutes, until the beef is fork tender.
- Skim off any foam that rises to the surface every 15 to 20 minutes using your mesh skimmer.
3. Shred the Beef
- Once the brisket is tender, use tongs to lift it out of the pot and place it on a cutting board.
- Let it cool for about 10 minutes so it is safe to handle.
- Using two forks or your hands, shred the beef into thin, bite sized strips along the grain.
- Set the shredded beef aside and keep the broth simmering gently on the stove.
4. Prepare the Gosari and Bean Sprouts
- If using dried gosari, make sure it has already been rehydrated according to the package instructions, then drain it well and cut it into 2 inch pieces.
- If substituting baby spinach, give it a rough chop.
- Rinse the bean sprouts under cold water and trim off any brown tails if you like a neater presentation.
- Set both aside near your stove so they are ready to add later.
5. Bloom the Chili Oil
- In a small pan or bowl, combine the gochugaru with the toasted sesame oil.
- Warm the mixture gently over low heat for about 1 minute, stirring constantly, just until fragrant. Do not let it scorch, or it will turn bitter.
- Stir in the minced garlic and cook for another 30 seconds.
- Remove the chili oil mixture from the heat and set it aside.
6. Combine Everything and Simmer
- Return the shredded beef to the simmering broth.
- Stir in the chili oil mixture, soy sauce, and fish sauce.
- Add the prepared gosari, bean sprouts, and the green parts of the scallions.
- Simmer everything together, uncovered, for 15 to 20 minutes so the flavors meld and the vegetables soften slightly.
7. Finish with Egg and Season
- If using eggs, drizzle the beaten eggs slowly into the simmering soup while stirring gently in one direction to create thin ribbons.
- Taste the broth and season with black pepper and salt as needed.
- Let the soup rest off the heat for 5 minutes before serving so the flavors settle.
8. Serve
- Ladle the hot soup into deep bowls.
- Add a portion of cooked glass noodles to each bowl if desired.
- Serve immediately alongside a bowl of steamed rice.
For another cozy bowl with bold flavor, check out my Tom Yum Soup Recipe.
Tips for The Best Korean Beef Soup
A few small details make a real difference in how this soup turns out.
Pay attention to these and you will end up with a broth that tastes like it simmered all day, because it did.
- Always parboil the beef first to remove impurities and keep the broth clear
- Skim the broth regularly while it simmers for the cleanest flavor
- Bloom the gochugaru in warm oil rather than adding it dry, since this unlocks more color and aroma
- Shred the beef while it is still warm, since it pulls apart much more easily
- Let the finished soup rest overnight in the fridge for even deeper flavor the next day
I picked up several of these tricks while perfecting my bun bo hue recipe, which relies on a similarly rich, spiced broth.
Serving Suggestions
This soup is hearty enough to serve on its own, but a few sides round out the meal nicely.
Steamed rice is the classic pairing, either served alongside or stirred directly into the bowl.
- A bowl of steamed white rice on the side
- Kimchi or radish kimchi for extra tang
- A simple cucumber salad to cool down the heat
- Toasted seaweed sheets for texture
- A cold glass of barley tea
For a lighter option on the side, try: Fried Rice
Variations of Korean Beef Soup
Once you have made this recipe once, it is easy to adjust it to fit what you have on hand or how much heat you want.
Here are a few directions to take it.
- Swap the brisket for beef short ribs for an even richer broth
- Add a spoonful of gochujang for extra body and a deeper red color
- Stir in cooked glass noodles directly into the pot instead of serving them on the side
- Use chicken thighs in place of beef for a milder, lighter version
- Leave out the chili flakes entirely for a mild, family friendly broth
If you love rich, slow simmered beef dishes, my beef stroganoff recipe is worth a look too.
Storage and Reheating
This soup stores beautifully, and honestly tastes even better on day two once the flavors have had time to settle.
Keep the noodles separate if you plan on freezing any portions.
- Refrigerate in an airtight container for up to 5 days
- Freeze in individual portions for up to 3 months
- Thaw overnight in the refrigerator before reheating
- Reheat gently on the stovetop over medium low heat, stirring occasionally
- Add a splash of water or broth if the soup has thickened in the fridge
You might also enjoy: Miso Soup Recipe
Nutritional Facts
These values are estimated per serving and will vary depending on the exact cuts and amounts you use.
- Calories: approximately 320
- Protein: 28 grams
- Fat: 18 grams
- Carbohydrates: 9 grams
- Fiber: 2 grams
- Sodium: 780 milligrams
My chicken egg drop soup recipe is a good lighter option if you are watching your calories closely.
Health Benefits of Key Ingredients
Beyond tasting great, this soup packs in a handful of ingredients that genuinely support your health.
It is comfort food that does not leave you feeling weighed down.
- Beef brisket provides protein, iron, and vitamin B12
- Garlic supports immune function and adds natural antibacterial properties
- Bean sprouts are low in calories and provide vitamin C and fiber
- Gochugaru contains capsaicin, which may support metabolism
- Scallions provide vitamin K and antioxidants
Another favorite: Oxtail Soup Recipe
FAQs About Korean Beef Soup
1. What cut of beef works best for Korean beef soup?
Beef brisket is the traditional choice because it becomes tender and shreds easily after simmering.
Beef chuck or short ribs also work well if brisket is hard to find.
2. Can I make this soup without gosari?
Yes, you can leave it out entirely or substitute baby spinach or enoki mushrooms for a similar texture.
The soup will still taste great, just slightly different from the traditional version.
3. How spicy is this soup?
It has a moderate, building heat from the gochugaru rather than an overwhelming burn.
You can easily reduce the amount of chili flakes if you prefer a milder broth.
4. Can I make this in a slow cooker?
Absolutely, simmer the parboiled beef, onion, and water on low for 6 to 7 hours until tender.
Shred the beef and add the remaining ingredients during the last 30 minutes of cooking.
5. Why do I need to parboil the beef first?
Parboiling removes impurities and excess blood that would otherwise cloud your broth.
It is a quick extra step that makes a noticeable difference in the final clarity and flavor of the soup.
Another favorite: Potsticker Soup Recipe
Korean Beef Soup (Yukgaejang)
Ingredients
- 2 pounds beef brisket 907g, cut into large chunks
- 12 cups water or beef broth (2.8 liters)
- 1 medium onion quartered
- 8 scallions cut into 2-inch pieces, white and green parts separated
- 6 cloves garlic minced
- 4 tablespoons gochugaru Korean red pepper flakes (coarse grind)
- 3 tablespoons toasted sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 cup gosari rehydrated fernbrake, or 2 cups/150g baby spinach as substitute, cut into 2-inch pieces
- 3 cups fresh bean sprouts about 300g, rinsed
- 2 large eggs beaten (optional)
- 1 teaspoon black pepper
- salt to taste
- glass noodles dangmyeon, cooked, for serving (optional)
- steamed white rice for serving
- kimchi or radish kimchi, for serving
- cucumber salad simple, for serving
- toasted seaweed sheets for serving
Equipment
- Large stockpot or Dutch oven Enameled cast iron recommended for even heat
- Fine mesh skimmer or spider strainer For skimming foam and lifting beef
- Sharp chef’s knife
- Cutting board
- Tongs
- Mixing bowls
- Ladle
- Small pan or bowl For blooming chili oil (optional if using microwave)
Method
- Soak beef brisket chunks in cold water for 20 minutes, changing water once. Drain and rinse.
- Boil brisket in a separate pot of water for 5 minutes, then drain and rinse off foam.
- Add parboiled brisket, 12 cups water, quartered onion, and white scallion parts to stockpot. Bring to a boil, then reduce to low simmer.
- Simmer partially covered for 1 hour to 1 hour 15 minutes until beef is fork tender, skimming foam regularly.
- Remove brisket with tongs, cool for 10 minutes, then shred into bite-sized strips with two forks.
- Combine gochugaru and sesame oil in a small pan. Warm over low heat for 1 minute until fragrant, then add garlic and cook 30 seconds more.
- Return shredded beef to simmering broth. Stir in chili oil mixture, soy sauce, fish sauce, gosari, bean sprouts, and green scallions.
- Simmer uncovered for 15 to 20 minutes until vegetables soften and flavors meld.
- If using eggs, drizzle beaten eggs slowly into soup while stirring gently to create ribbons. Season with pepper and salt to taste.
- Let soup rest off heat for 5 minutes. Ladle into bowls and serve with cooked glass noodles and steamed rice on the side.
Nutrition
Notes
- Always parboil the beef first to remove impurities and keep the broth clear.
- Skim the broth regularly while it simmers for the cleanest flavor.
- Bloom the gochugaru in warm oil rather than adding it dry, since this unlocks more color and aroma.
- Shred the beef while it is still warm, since it pulls apart much more easily.
- Let the finished soup rest overnight in the fridge for even deeper flavor the next day.
- Swap the brisket for beef short ribs for an even richer broth, or add gochujang for extra body and a deeper red color.
- Keep the noodles separate if you plan on freezing any portions to prevent them from becoming mushy.
- For a mild, family friendly version, simply leave out the chili flakes entirely.
- Use chicken thighs in place of beef for a milder, lighter version.
- Store in an airtight container in the refrigerator for up to 5 days or freeze individual portions for up to 3 months.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Korean beef soup is the kind of recipe that rewards a little patience with a deeply satisfying bowl.
Once you taste that rich, garlicky broth, you will understand why it has been a comfort food staple in Korean homes for generations.
Give it a try this week, and let me know in the comments how yours turns out.
If you make any tweaks of your own, I would love to hear about them too.
Recommended:
- Asian Beef Noodle Soup Recipe
- Wonton Soup Recipe
- Beef Barley Soup Recipe
- French Onion Beef Short Rib Soup Recipe
- Air Fryer Beef and Broccoli Recipe
