Korean Beef Soup (Yukgaejang)
This Korean Beef Soup, known 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. With deep, warming broth loaded with garlic, chili, and tender shredded beef, it's freezer friendly, naturally gluten free adaptable, and tastes even better the next day.
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)
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)
For Serving (Optional)
- steamed white rice for serving
- kimchi or radish kimchi, for serving
- cucumber salad simple, for serving
- toasted seaweed sheets for serving
Instructions
- 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.
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.
Nutrition
Serving: 1BowlCalories: 320kcalCarbohydrates: 9gProtein: 28gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 780mgPotassium: 420mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 8mgCalcium: 4mgIron: 15mg
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