Korean Spicy Beef Soup: Authentic Yukgaejang Recipe (육개장)
Yukgaejang represents the fiery, robust side of Korean soup making, where shredded beef and vegetables are simmered in a deeply spiced broth that warms both body and soul. This hearty Korean spicy beef soup, traditionally served to restore strength and energy, combines tender beef with mountain vegetables and signature Korean seasonings to create a dish that’s both nourishing and invigorating.
What makes yukgaejang particularly special is its distinctive combination of shredded beef, fernbrake (gosari), egg, and bean sprouts, all swimming in a bright red, supremely flavorful broth. The process of hand-shredding the beef and preparing each vegetable component separately ensures that every ingredient maintains its texture while contributing to the soup’s complex flavor profile.
In modern Korean dining, yukgaejang remains a favorite year-round, though it’s particularly appreciated during cold weather or when fighting fatigue. Whether served in restaurants specializing in traditional soups or prepared at home, this Korean spicy beef soup continues to provide the kind of satisfying, restorative experience that has made it a beloved classic of Korean cuisine.
Why You’ll Love This Recipe
- Rich, spicy broth
- Tender shredded beef
- Warming and nourishing
- Perfect cold weather dish
- Full meal in one bowl
- Great for meal prep
What is Yukgaejang?
Yukgaejang (육개장) is a spicy shredded beef soup that features gosari (fernbrake), bean sprouts, and other vegetables in a rich, red broth seasoned with gochugaru and garlic. The name comes from its abundant meat content (“yuk”) and spicy nature.
Ingredients
For the Broth:
- 1 lb beef brisket or flank
- 8 cups water
- 2 green onion(s)
- 8 cloves garlic minced
- 1- inch piece ginger
For the Seasoning:
- 4 tbsp korean red pepper flakes (gochugaru)
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp minced garlic
- 1 tsp black pepper
For the Vegetables:
- 2 cups bean sprouts
- 2 cups gosari (fernbrake)
- 1 onion(s) sliced
- 4 green onion(s) cut into 2-inch lengths
- 2 cups Korean leeks or regular leeks
- 2 eggs lightly beaten
For Serving:
- 4 cups steamed rice
- korean red pepper flakes (gochugaru)
- 1/2 cup green onion(s) chopped
Instructions
Prepare Broth:
- Simmer beef with ginger and garlic until tender (1-1.5 hours)
- Remove meat, cool and shred by hand
- Strain and reserve broth
Prepare Gosari:
- Soak dried gosari(fernbrake) until soft. If using fresh packages gosari, rinse with water first)
- Cut into 3-inch lengths.
- Season with 1 tbsp sesame oil and 1 tbsp soy sauce
Season Beef:
- Mix shredded beef with 2 tbsp gochugaru
- Add 1 tbsp sesame oil
- Add 1 tbsp soy sauce
- Let marinate while preparing vegetables
Prepare Soup:
- Bring broth to boil
- Add seasoned beef and gosari
- Add remaining vegetables
- Pour in beaten eggs and stir
- Simmer 5 minutes
- Add remaining seasonings
Notes
Recipe Tips
- Shred beef while still warm
- Don’t skip gosari soaking
- Adjust spice level to taste
- Keep broth clear
- Add eggs at the end
- Season gradually
Serving Suggestions
Serve with:
- Hot steamed rice
- Additional gochugaru
- Kimchi
- Extra broth on side
- Raw garlic (optional)
- Korean side dishes
Variations
- Extra spicy version
- Add mushrooms
- Include glass noodles
- Different cuts of beef
- Add tofu
- More vegetables
Storage
- Keeps 4-5 days refrigerated
- Freezes well up to 2 months
- Store broth separately
- Reheat gently
- Add fresh vegetables when reheating
Nutrition
Find more great Nosh With David Recipes, including authentic Korean recipes like this one, at https://www.noshwithdavid.com/recipes/
Key ingredients from this recipe include:
Sempio Soy Sauce
Kadoya Sesame Oil
Taekyung Korean Chili Flakes
Need help with what ingredients to stock? Check out My Essential Korean Pantry article. This article describes each essential ingredient with links to where you can buy them easily!
