Yukgaejang

Name: Yukgaejang
Cook time: 150 min
Total time: 150 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 600g Beef Brisket, or Shank; 2.5 l Water; 1 Onion; 6 cloves of Garlic; 5 centimeter (cm)s of Ginger, piece; 2 Scallions, white parts; 1 tsp Black Peppercorns, whole; 6 large Scallions, green Korean scallions/large leeks, cut into 6–7 cm lengths; 150g Dried Gosari, fernbrake, soaked and boiled until tender, then rinsed; 150g Taro Stem, torandae, soaked and boiled until tender, then rinsed; 200g Mung Bean Sprouts, rinsed; 100g Dangmyeon, sweet potato glass noodles, soaked in warm water until pliable; 2 Eggs, lightly beaten; 3 tbsp Gochugaru, Korean red chili flakes; 2 tbsp Sesame Oil; 2 tbsp Guk-Ganjang, Korean soup soy sauce; 1 tbsp Soy Sauce, regular; 1 tbsp Garlic, minced; 1 tsp Sea Salt, fine (plus more to taste); 1/2 tsp Pepper (Black), ground

Yukgaejang is a deeply savory, spicy Korean beef soup bursting with shredded brisket, tender wild fern stems and crunchy bean sprouts in a richly seasoned, red-chili broth. Hearty and comforting, it’s layered with aromatics and sesame oil for a warm, smoky finish—perfect for cold nights or whenever you crave bold, homey flavors.

Yukgaejang is a deeply savory, spicy Korean beef soup bursting with shredded brisket, tender wild fern stems and crunchy bean spro... Show more

Traditional Korean Recipe

Health Grade

S- · Outstanding

Rating

4.0

Time

2 hrs30 min

Price

3,55 €

Calories

677 kcal

healthy

meal prep

one pot

high protein

Method

Prep the add-ins

If your Dried Gosari and Taro Stem are still dry, soak them in warm water until flexible, then boil them separately until tender, rinse well, and drain. Trim the 6 large Scallions into 6–7 cm lengths, keeping the pale bottoms aside for the broth. Rinse the Mung Bean Sprouts, soak the Dangmyeon in warm water until pliable, and lightly beat the 2 Eggs in a small bowl.

Simmer the broth

In a large pot, combine the Beef Brisket, Water, 1 Onion cut into chunks, 6 lightly smashed cloves of Garlic, the Ginger sliced, the pale scallion bottoms you saved, and the Black Peppercorns. Bring it up to a boil over high heat, then lower the heat so it barely bubbles. Skim off any foam, partially cover the pot, and simmer for 60 minutes until the beef is tender enough to shred.

Strain and shred

Lift out the brisket and let it cool just enough to handle. Strain the broth into a clean pot, discarding the onion, ginger, peppercorns, and other aromatics. Shred the beef into bite-size strands, trimming away any tough fat or sinew, and set both the meat and broth aside.

Mix the paste

In a bowl, stir together the Gochugaru, Sesame Oil, Guk-Ganjang, Soy Sauce, minced garlic, Sea Salt, and Pepper until you have a thick, glossy red paste. Mix patiently so the chili flakes are evenly moistened and there are no dry pockets left.

Build the soup

Return the strained broth to the pot and bring it back to a gentle simmer. Stir in the seasoning paste, the shredded beef, the gosari, the taro stem, and the green scallion lengths. Simmer for 10 minutes so the broth turns rich and red, then add the mung bean sprouts and the soaked dangmyeon. Cook for 5 minutes more, just until the sprouts are crisp-tender and the noodles are glossy and soft.

Finish and serve

Lower the heat to the bare minimum. Slowly stream in the beaten egg and let it set for 1 minute without stirring, so soft ribbons form. Taste the soup and add a little more sea salt if needed, then ladle the yukgaejang into bowls and serve hot.