How to Make Delicious Yukgaejang in 7 Easy Steps

Yukgaejang, a spicy Korean beef soup, is a beloved dish known for its robust, deep flavors and invigorating heat. This hearty soup is a staple in Korean cuisine, often enjoyed for its warming qualities and rich nutritional profile. The dish is traditionally made with shredded beef, a variety of vegetables, and a distinctive blend of spices, which together create a complex and satisfying flavor profile. Yukgaejang is not just a meal but an experience—a comforting bowl that brings warmth and satisfaction, especially during colder months. Whether you’re new to Korean cooking or a seasoned home chef looking to perfect your recipe, follow these seven easy steps to create an authentic and delicious Yukgaejang at home.

Step 1: Gather Your Ingredients

To create a truly flavorful Yukgaejang, it’s crucial to start with the right ingredients. Here’s what you’ll need:

• Beef Brisket (500g): This cut of beef is favored for its rich marbling, which melts into the broth during slow cooking, infusing the soup with deep flavor and tender, juicy bites of meat.
• Water (10 cups): Used as the base to create the broth, which will absorb the flavors of the beef and other ingredients as it simmers.
• Bean Sprouts (200g): These add a refreshing crunch to the soup, balancing out the richness of the beef with their light texture.
• Korean Radish (200g): Peeled and sliced into thin strips, this radish contributes a subtle sweetness and a pleasant, firm texture that holds up well in the soup.
• Garlic (5 cloves): Minced garlic is a key ingredient that brings a strong, aromatic base note to the soup, enhancing the overall flavor profile.
• Gochugaru (3-4 tbsp): Korean red pepper flakes are essential for delivering the signature heat and vibrant red color of Yukgaejang.
• Gochujang (2 tbsp, optional): This Korean red pepper paste deepens the soup's flavor, adding both heat and a hint of sweetness.
• Soy Sauce (3 tbsp): Provides the necessary saltiness and umami, enriching the broth’s flavor.
• Sesame Oil (2 tbsp): Used both for sautéing and flavoring, sesame oil adds a nutty aroma and a silky texture to the dish.
• Dried Fernbrake (gosari) (100g): Rehydrated and prepped, gosari brings an earthy, slightly bitter flavor that complements the richness of the beef.
• Green Onions (3 stalks): Chopped for garnish, they add a fresh, mild onion flavor that lightens the richness of the soup.
• Eggs (2): Beaten and added to the soup, they create delicate, silky strands that contribute to the soup's richness and texture.
• Salt and Pepper: To taste, these seasonings help balance and bring out the flavors of the other ingredients.

Step 2: Prepare the Broth

The broth is the heart of Yukgaejang, where all the flavors come together. Begin by placing the beef brisket in a large pot with 10 cups of water. Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer gently for about 1.5 to 2 hours. During this time, the beef will release its flavors into the water, creating a rich, savory broth. As the broth simmers, periodically skim off any foam or impurities that rise to the surface to ensure a clear, clean broth. Once the beef is tender and can be easily shredded with a fork, remove it from the pot and set it aside to cool slightly. Shred the beef into bite-sized pieces, being sure to remove any excess fat. Reserve the broth, as this will form the base of your Yukgaejang.

Step 3: Prepare the Vegetables

While the beef is simmering, take the time to prepare the vegetables, which will add both texture and flavor to your Yukgaejang. Start by peeling the Korean radish and cutting it into thin strips. The radish will absorb the flavors of the broth while contributing its own mild sweetness. Next, rinse the bean sprouts under cold water to remove any dirt and set them aside. Bean sprouts add a satisfying crunch to the soup, contrasting nicely with the tender beef. Finally, prepare the dried fernbrake (gosari) by soaking it in warm water for about 30 minutes to rehydrate. Once soft, cut it into manageable lengths. Gosari is a traditional ingredient in Yukgaejang, known for its earthy, slightly bitter flavor, which pairs well with the richness of the beef. Set all the prepared vegetables aside until you’re ready to assemble the soup.

Step 4: Season the Beef

Seasoning the beef is a crucial step that infuses the meat with flavor, ensuring that every bite of your Yukgaejang is deeply satisfying. In a large mixing bowl, combine the shredded beef with gochugaru, gochujang (if you choose to use it), soy sauce, minced garlic, and sesame oil. The gochugaru adds a spicy kick, while the gochujang, if used, provides a deeper, more complex heat along with a subtle sweetness. The soy sauce brings umami and saltiness, and the sesame oil adds a nutty, aromatic quality that rounds out the flavor profile. Mix everything together thoroughly, making sure that each piece of beef is evenly coated with the seasonings. This step not only enhances the flavor of the beef but also contributes to the soup’s characteristic red color, which comes from the gochugaru and gochujang.

Step 5: Assemble the Yukgaejang

With the beef seasoned and the vegetables prepared, it’s time to bring everything together. Return the seasoned beef to the pot with the reserved broth. Add the sliced radish, rinsed bean sprouts, and rehydrated gosari to the pot. Stir everything together to ensure that the ingredients are evenly distributed. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer gently for about 20 to 30 minutes. This simmering time allows the flavors to meld together, creating a harmonious blend of spicy, savory, and earthy tastes. As the soup simmers, the vegetables will become tender, soaking up the rich flavors of the broth. Be sure to taste the soup periodically and adjust the seasoning with additional salt or soy sauce if necessary.

Step 6: Add the Eggs and Green Onions

As the soup continues to simmer, it’s time to add the final touches. Slowly pour the beaten eggs into the pot while gently stirring the soup with a spoon or chopsticks. The eggs will cook in the hot broth, forming delicate, silky strands that add a lovely richness to the soup. The key is to pour the eggs slowly and stir gently to create thin, ribbon-like strands. Once the eggs are fully incorporated, add the chopped green onions to the pot. The green onions add a fresh, mild flavor that balances the richness of the beef and the spice of the gochugaru. Allow the soup to simmer for an additional 5 minutes, giving the green onions time to soften slightly and meld with the other flavors.

Step 7: Serve and Enjoy

Now that your Yukgaejang is ready, it’s time to serve and enjoy the fruits of your labor. Ladle the hot soup into bowls, making sure to include a generous portion of beef, vegetables, and broth in each serving. Yukgaejang is typically enjoyed with a side of steamed white rice, which helps to temper the spiciness of the soup and adds a satisfying contrast in texture. Kimchi, a traditional Korean fermented vegetable dish, is also a perfect accompaniment, offering a tangy, spicy kick that complements the rich flavors of the Yukgaejang. As you take your first sip, you’ll experience the deep, comforting flavors of this traditional Korean dish—a perfect blend of spicy, savory, and umami notes that will warm you from the inside out.

Extra Tips to Elevate Your Yukgaejang

To take your Yukgaejang to the next level, consider incorporating these additional tips and variations:

• Add Dangmyeon (Glass Noodles): For an extra element of texture and substance, try adding dangmyeon, which are Korean sweet potato noodles. Soak the noodles in warm water for about 20 minutes to soften them, then add them to the soup during the last 10 minutes of cooking. The noodles will absorb the flavorful broth, becoming chewy and delicious, and adding a new dimension to your Yukgaejang.
• Use Bone Broth: For an even richer and more nourishing soup, consider using bone broth as the base instead of plain water. Bone broth, made by simmering beef bones for several hours, is full of collagen and minerals, which give the broth a deeper flavor and a more luxurious texture. This addition will make your Yukgaejang even more satisfying and nutritious.

Enjoy your meal with this hearty and spicy soup, a dish that not only warms the body but also nourishes the soul. Whether you’re sharing it with family or enjoying a quiet meal alone, Yukgaejang is sure to bring comfort and delight. Wishing you a delightful dining experience with this delicious and traditional Korean dish!