Yukgaejang (Spicy Beef and Vegetable Soup) Recipe

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Kimmy Modified: January 28, 2022
Yukgaejang (Spicy Beef and Vegetable Soup) Recipe

 

How To Make Yukgaejang (Spicy beef and vegetable soup)

Yukgaejang is a Korean spicy soup with beef and vegetables. This rich dish is smoky and filled with lots of nutritious veggies.

Prep: 45 mins
Total: 45 mins
Serves:

Ingredients

For Soup:

  • 1 lb beef brisket, cut into several pieces along the grain 3 inch long, soaked in cold water for 10 to 20 minutes, washed, and drained
  • 4 pcs dried shiitake mushrooms
  • 1 pc medium onion, cut in half
  • 3 cup mung bean sprouts, (you can grow your own!), washed and strained
  • 4 pcs large green onions, (dae-pa)
  • 2 cup gosari, soaked or fresh, cut into 2½ inch long pieces
  • 8 cloves garlic, minced

For Sauce:

  • ¼ cup Korean hot pepper flakes (gochugaru)
  • 1 tbsp kosher salt
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp olive oil, or any cooking oil

Instructions

  1. In a large pot, bring 3 quarts (12 cups) of water to a boil. Add the beef along with the dried shiitake mushrooms and the onion.
  2. Cook for 1 hour over medium high heat.
  3. Combine the sauce ingredients in a bowl and mix it well.
  4. Cover with plastic wrap and set aside.
  5. Put the mung bean sprouts, green onions, gosari, and garlic in a large bowl
  6. 1 hour later, check the beef. Take a sample chunk and split it with fingers or fork. If it splits nicely, it’s done. If it’s a little tough to split, let it cook for 10 more minutes. As stock boils off, maintain about 10 cups’ worth, so add some water.

  7. When it’s done, remove the beef, onion, and mushrooms with a slotted strainer.
  8. Let the beef and mushrooms cool down and discard the cooked onion.
  9. Mix the vegetables with the seasoning sauce by hand until well incorporated. Add to the boiling stock.
  10. Cover and cook 20 minutes over medium high heat until the vegetables are cooked through and tender, but not mushy.
  11. Slice the mushrooms and pull the beef apart into strips. Add to the boiling soup and cook another 10 minutes.
  12. Remove from the heat, ladle and serve. Prepare a small bowl of salt on the table, for anyone who wants to add some. Serve with rice and side dishes.

Nutrition

  • Sugar: 3g
  • :
  • Calcium: 30mg
  • Calories: 276kcal
  • Carbohydrates: 8g
  • Cholesterol: 70mg
  • Fat: 16g
  • Fiber: 2g
  • Iron: 3mg
  • Monounsaturated Fat: 8g
  • Polyunsaturated Fat: 2g
  • Potassium: 543mg
  • Protein: 27g
  • Saturated Fat: 4g
  • Sodium: 2091mg
  • Vitamin A: 27IU
  • Vitamin C: 12mg
Nutrition Disclaimer
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