Yukgaejang (Korean Spicy Beef Vegetable Soup)

close up of yukgaejang in dark bowl with spoon

5 from 1 vote

Yukgaejang (Korean Spicy Beef Vegetable Soup)

Hearty, comforting, and full of BIG spicy beef flavor. There is nothing more comforting or delicious than Yukgaejang or Korean Spicy Beef Soup! Best known for a full-bodied homemade beef broth, slick spicy oil, and tangle of wild vegetables -- this unique Korean soup is incredibly delicious and nourishing. The perfect stand alone meal with a bowl of rice and kimchi.

Prep Time15

Cook Time1 5

Soaking Gosari8

Total Time9 20

Course: Dinner, Lunch, Soup

Cuisine: Korean

Keyword: Korean, Spicy Beef Soup, Yukgaejang

Servings:

Calories: 345kcal

Author: The Subversive Table | Lis Lam

Equipment

Stock pot

Ingredients

1 lb beef flank steak or beef brisket
1 large onion (or 2 small ones) peeled + halved (keep halves intact for easier removal)
1/2 lb Korean radish or daikon peeled + cut into 1/2-inch half moons (about 1 cup)
10 cups water
1 Tbsp beef bouillon powder (I use Korean beef Dashi)

Vegetables

1 cup dried Gosari (fernbracken) (or 2 cups rehydrated/fresh Gosari)
6-8 green onions (scallions) or wild ramps trimmed into 2-inch segments, white parts halved
1 cup Soybean sprouts (Kongnamul) washed and black spots picked over

Seasoning Paste:

8 cloves garlic minced
1/4 cup Gochukaru (Korean dried chili flakes) (use 2 Tbsp if you like things less spicy)
2 Tbsp sesame oil
2 Tbsp soy sauce (not the low sodium kind)
1 Tbsp fish sauce
1 Tbsp mirin (Korean sweet cooking wine)

Instructions

Prep Gosari:

For dried Gosari: soak overnight in cold water. The next morning, drain and cover with fresh cold water. Bring to a boil and cook for 10-15 minutes until soft and slightly chewy. Drain and rinse with cold water. Chop into 2-inch pieces, and set aside.
For pre-boiled, vacuum-packed bags of Gosari: drain gosari in colander. Rinse well with cold water. Chop into 2-inch pieces and set aside.
For fresh Gosari: The Gosari should already be parboiled. Rinse well with cold water and drain. Chop into 2-inch pieces and set aside.

Make Beef + Radish Broth:

Add beef, onion, and water to a large stock pot. Bring to a boil and skim off the scum that rises to the top. Lower heat to medium low and simmer (covered) for 30 minutes.
Add radish and continue cooking (covered) about 30 minutes more. At this point, the beef should be tender and shred easily. The radish should also be somewhat soft and translucent, but not fully cooked.
Remove onion and discard. Remove beef and set aside to cool. Add beef bouillon powder and stir well.
When the beef is cool enough to handle, shred into bite-sized strips about 2 inches long. Shred into strips, going along with the grain (not against the grain). Set aside.

Make Seasoning Paste:

Add all the ingredients for the seasoning paste in a large bowl and mix well with a spoon, until a thick and chunky paste forms.
Add beef strips, green onions, and Gosari directly on top of the seasoning paste. Mix until the meat and vegetables are well coated, tossing and mixing well with hands. (Food service gloves work well here).

To serve:

Add spicy beef/Gosari/green onion mixture to soup and mix gently with a wooden spoon. Bring to a boil then lower heat and simmer until the vegetables have softened and the flavors have combined, about 15 more minutes. Add bean sprouts and simmer for 5 minutes more.
Taste and adjust seasonings, adding salt and pepper, if needed. Serve hot with rice and kimchi and side dishes of choice. Enjoy!

Notes

Tips:

Prep the Gosari in advance. Depending on the type of Fern Bracken that's used, you'll need to plan and prep in advance. That will make cooking this spicy Korean soup easier and faster.

Cut vegetables + shred beef into similar-sized strips. Easier to eat and looks pretty when piled on top of each other.

Add Beef Dashi powder. My secret ingredient to beefy flavored soups. Adds so much beefy flavor!

Use a big bowl. Makes tossing and mixing everything easier. Use a bigger bowl than you think.

Nutrition