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Yukgaejang (Spicy Shredded Beef Soup)

A fiery, sustaining Korean soup made with slow-simmered shredded beef brisket, fernbrake, and bean sprouts in a deeply spiced gochugaru broth. Rich, red, and boldly seasoned, this is a proper Korean restorative. Plan ahead: soak dried fernbrake at least 2 hours before cooking.

110 minMediumServes 4360 cal/serving

KoreanSoupStovetopHigh ProteinLow CarbDairy-FreeGluten-FreePork-FreeCorn-Free

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Ingredients

  • 1 1/2 lb beef brisket
  • 2 oz dried fernbrake (gosari) or mung bean sprouts, soaked 2 hrs
  • 4 cups bean sprouts
  • 8 scallions, cut into lengths
  • 2 tbsp sesame oil
  • 4 tbsp gochugaru (Korean red pepper flakes)
  • 6 garlic cloves, minced
  • 2 tbsp gluten-free soy sauce (tamari)
  • 2 tbsp fish sauce
  • 8 cups water
  • 1 tsp salt

Instructions

  1. 1

    Soak 2 oz dried fernbrake (gosari) or mung bean sprouts in plenty of cold water for at least 2 hours (or overnight). Drain, squeeze out water, and cut into 3-inch lengths.

  2. 2

    Place 1 1/2 lb beef brisket in a large pot with 8 cups water. Bring to a boil, skimming off foam. Reduce heat and simmer for 1 hour until the beef is very tender and shreds easily. Remove beef and let cool slightly; reserve the broth.

  3. 3

    Shred the beef along the grain into thin strands using two forks. Confirm the beef reached an internal temperature of 145°F (63°C) or above during cooking.

  4. 4

    In a large bowl, combine the shredded beef, drained fernbrake, 6 minced garlic cloves, 4 tbsp gochugaru (Korean red pepper flakes), 2 tbsp sesame oil, 2 tbsp gluten-free soy sauce (tamari), and 2 tbsp fish sauce. Mix well with your hands to coat everything evenly. Let marinate for 10 minutes.

  5. 5

    Return the reserved broth to a boil. Add the marinated beef mixture and 4 cups bean sprouts to the boiling broth. Stir to combine.

  6. 6

    Add 8 cut into lengths scallions and simmer for 10 minutes. Season with 1 tsp salt and adjust fish sauce to taste.

  7. 7

    Ladle into deep bowls and serve immediately with steamed rice.

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Questions

What is Yukgaejang (Spicy Shredded Beef Soup)?

A fiery, sustaining Korean soup made with slow-simmered shredded beef brisket, fernbrake, and bean sprouts in a deeply spiced gochugaru broth. Rich, red, and boldly seasoned, this is a proper Korean restorative. Plan ahead: soak dried fernbrake at least 2 hours before cooking. This reference files it under Korean soup: made on the stovetop, rated medium and about 110 minutes start to finish.

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

For Yukgaejang (Spicy Shredded Beef Soup), the target internal temperature is 145 F (about 65 C), given in step 3. A probe thermometer removes the guesswork.

Can I skip the soak in Yukgaejang (Spicy Shredded Beef Soup)?

Step 1 reads: "Soak 2 oz dried fernbrake (gosari) or mung bean sprouts in plenty of cold water for at least 2 hours (or overnight)." Better not. The soak in step 1 hydrates the ingredient so it softens evenly in the time given; skipping it means a longer cook and a less even texture.

What can I use instead of gochugaru in Yukgaejang (Spicy Shredded Beef Soup)?

The entry for Yukgaejang (Spicy Shredded Beef Soup) calls for 4 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 make Yukgaejang (Spicy Shredded Beef Soup) less spicy?

Yes. The heat in Yukgaejang (Spicy Shredded Beef Soup) comes from 4 tbsp gochugaru (Korean red pepper flakes). For a milder plate, halve the gochugaru; nothing else in the method changes.

Is Yukgaejang (Spicy Shredded Beef Soup) low-carb?

A serving of Yukgaejang (Spicy Shredded Beef Soup) carries 14 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 70 percent of the budget; against a moderate 100 g low-carb day it is 14 percent.

Can I start Yukgaejang (Spicy Shredded Beef Soup) the day before?

Yes. Step 1 is a built-in pause of overnight, or about 8 hours: "Soak 2 oz dried fernbrake (gosari) or mung bean sprouts in plenty of cold water for at least 2 hours (or overnight)." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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