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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

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.

Questions

How long does Yukgaejang (Spicy Beef Soup) keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Yukgaejang (Spicy Beef Soup)?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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