Spicy Korean Beef Soup
Yukgaejang (육개장)
Servings: 4
Calories: 1420kcal
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
Calories: 1420kcal | Carbohydrates: 15g | Protein: 35g | Fat: 25g | Sodium: 869mg | Fiber: 4g
