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Yukgaejang (Spicy Beef Soup)

A bold, fiery Korean soup built on a deeply flavored beef broth loaded with shredded brisket, fernbrake, bean sprouts, and scallions, all stained a vivid red by gochugaru. Plan ahead: the beef needs 1 to 1.5 hours to braise.

120 minMediumServes 4320 cal/serving

KoreanSoupStovetopHigh ProteinStandardLow CarbGluten-FreeDairy-FreeNut-FreeEgg-FreeShellfish-FreeCorn-Free

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Ingredients

  • 1.5 lbs beef brisket or flank steak
  • 10 cups water
  • 6 garlic cloves (for broth), smashed
  • 4 dried shiitake mushrooms, soaked, sliced
  • 2 oz dried gosari (fernbrake fern) or thinly sliced zucchini, soaked, trimmed
  • 2 cups mung bean sprouts
  • 4 scallions, cut into 2-in pieces
  • 2 tbsp gochugaru (Korean red pepper flakes)
  • 2 tbsp toasted sesame oil
  • 2 tbsp gluten-free soy sauce or tamari
  • 4 garlic cloves (for seasoning), minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground

Instructions

  1. 1

    Place 1.5 lbs beef brisket or flank steak in a large pot with 10 cups water and 6 smashed garlic cloves (for broth). Bring to a boil over high heat and skim any grey foam. Reduce heat to medium-low, cover, and simmer for 60-90 minutes until the beef is very tender and easily shredded.

  2. 2

    Remove the beef. When cool enough to handle, shred it into thin strips with two forks. Strain the broth and discard the spent garlic; you need about 7-8 cups of broth.

  3. 3

    If using dried 2 oz dried gosari (fernbrake fern) or thinly sliced zucchini: soak in warm water for 30 minutes, drain, trim any tough ends, and cut into 3-inch pieces.

  4. 4

    In a bowl, combine the shredded beef, fernbrake, 2 tbsp gochugaru (Korean red pepper flakes), 2 tbsp toasted sesame oil, 2 tbsp gluten-free soy sauce or tamari, 4 minced garlic cloves (for seasoning), 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Mix well and let marinate for 10 minutes.

  5. 5

    Return the strained broth to the pot and bring to a boil. Add the seasoned beef and fernbrake mixture, the 4 soaked, sliced dried shiitake mushrooms, and 2 cups mung bean sprouts.

  6. 6

    Cook for 10 minutes over medium heat. Add 4 cut into 2-in pieces scallions and cook 3 minutes more.

  7. 7

    Taste the broth and adjust salt and gochugaru as needed. Ensure the beef registers above 165°F (74°C) internally. Serve hot with steamed rice.

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Questions

What is Yukgaejang (Spicy Beef Soup)?

A bold, fiery Korean soup built on a deeply flavored beef broth loaded with shredded brisket, fernbrake, bean sprouts, and scallions, all stained a vivid red by gochugaru. Plan ahead: the beef needs 1 to 1.5 hours to braise. This reference files it under Korean soup: made on the stovetop, rated medium and about 120 minutes start to finish.

What internal temperature should Yukgaejang (Spicy Beef Soup) reach?

For Yukgaejang (Spicy Beef Soup), the target internal temperature is 165 F (about 75 C), given in step 7. A probe thermometer removes the guesswork.

How long should Yukgaejang (Spicy Beef Soup) marinate?

Step 4 reads: "Mix well and let marinate for 10 minutes." Follow the time in step 4. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Is there a substitute for gochugaru in Yukgaejang (Spicy Beef Soup)?

The entry for Yukgaejang (Spicy Beef Soup) calls for 2 tbsp gochugaru (Korean red pepper flakes). In its place: Use half as much crushed red pepper flakes, or sweet paprika with a pinch of cayenne. Gochugaru is milder and fruitier than standard flakes, so go by taste.

Can I use another cut instead of flank steak in Yukgaejang (Spicy Beef Soup)?

Flank, skirt, hanger and flat iron swap freely at the same weight. Slice whichever you use across the grain, or it eats tough. As written, the entry for Yukgaejang (Spicy Beef Soup) uses 1.5 lbs beef brisket or flank steak.

Does Yukgaejang (Spicy Beef Soup) contain sesame?

Yes: 2 tbsp toasted sesame oil. The full allergen list for this entry is soy and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How much protein is in Yukgaejang (Spicy Beef Soup)?

One serving (the recipe makes 4) has 28 g of protein in about 320 calories, alongside 16 g carbohydrate and 10 g fat, plus 3 g fiber and 480 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein soup collection.

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