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 that’s vibrantly red and a tangle of wild vegetables and beef — this unique Korean soup is incredibly delicious and nourishing. The perfect stand alone meal with a bowl of rice and kimchi!
What is Yukgaejang or Spicy Korean Beef Soup?
Yukgaejang is a hearty and delicious Korean beef soup that’s characterized by a shimmering layer of spicy oil, tender beef strips, and a small mountain of wild vegetables including Gosari or fern bracken, bean sprouts, and scallion. The beef broth is deep and flavorful. The vegetables are earthy and pleasantly chewy.
Yukgaejang is a savory, deeply flavorful soup that showcases the wild vegetables of Korea.
Korea is a mountainous, forest-filled peninsula and Korean cuisine takes advantage of the plentiful vegetables that grow there. This Yukgaejang recipe is one them — as it highlights the earthy, woodsy flavor of Gosari alongside a plentiful amount of scallions. All the flavors of Korea are celebrated in this unique, boldy flavored, and spicy soup!
Ingredients:
For Korean Yukgaejang soup, there are 3 main components: Beef Broth + Vegetables + Spicy Seasoning Paste.
Beef Broth:
- Beef flank or Beef Brisket. The lean cut of beef provides great flavor and shreds easily. A key component of the soup’s texture.
- Beef Dashi Powder (or beef bouillon cube). My secret ingredient to beefy-tasting Korean soups! Like chicken bouillon powder, it’s available in granulated form. Look for it at the Korean market.
Vegetables:
- Daikon + Onion. The flavor base. The daikon, especially, gives depth of flavor and that Korean soup essence.
- Fern Bracken (Gosari) + Soybean Sprouts (Kongnamul) + Green Onions/Scallions. The trio of vegetables that characterize this Korean spicy soup recipe. They add texture and deep flavor. Wild ramps can be subbed for green onions/scallions.
Spicy Seasoning Paste:
- Garlic, Gochukaru, Soy Sauce, Fish Sauce, Mirin, Sesame Oil. Mix in one bowl then toss with vegetables and beef strips. So delicious!
What is Gosari or Wild Fern Bracken?
Gosari is an essential ingredient for Yukgaejang. Also known as fern bracken, fernbrake, or fiddlehead ferns — their earthy texture and deep flavor add so much to this Korean Spicy Beef Soup!
Gosari is commonly added to Bibimbap. And served as banchan (side dish) at the Korean table.
Note: Raw Gosari can be poisonous in large amounts. To make this delicious vegetable safe to consume, blanch first in boiling, salted water.
Where can I find Gosari?
At Korean grocery stores, Gosari is available in 3 forms. Choose the one that’s easiest to find and most convenient for you!
- DRIED. The most common way to find Gosari. Look in the dried goods section. You’ll need to rehydrate by soaking overnight then boiling for 10-15 minutes.
- PAR-BOILED + BAGGED IN WATER. Gosari can also be found par-boiled in vacuum sealed bags of water. Look in the refrigerated section. Simply drain and rinse before cooking.
- FRESH. Fresh Gosari is rare but can be found in the produce aisle. You’ll find it packaged in styrofoam and wrapped in plastic film, parboiled and drained.
Instructions:
Making Yukgaejang is simple when you break down the steps:
- Prep the Gosari. Depending on what kind of Fernbracken that’s being used (dried, packaged in water, or fresh), you’ll need to prepare it so it’s safe to eat. Instructions for all 3 kinds are listed in the recipe card below!
- Make the beef broth. Boil the beef and onion together, making sure to skim off the scum in the first 5 minutes for a clear stock. After 30 minutes, add the radish. Cook until tender, another 30 minutes.
- Shred beef into strips. Remove beef from the soup stock. The beef should be tender. Shred into equal-sized, uniform pieces.
- Add seasoning paste. In a large bowl, add the vegetables (Gosari, bean sprouts, scallions) and beef strips. Add the seasoning paste directly on top. Mix well, preferably with hands. Food service gloves are helpful for this step!
- Simmer everything together! Remove the onion from the beef broth. Add the vegetable-beef-spicy-paste mixture to the soup. Cook until the vegetables are wilted and the spicy paste is fully incorporated into the soup.
- Serve and enjoy! Serve hot with rice and kimchi.
PRO 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.
- Make sure to 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.
Variations:
- Add noodles. Change it up by adding instant ramen noodles or Dangmyeon (sweet potato noodles). Yukgaejang Ramen is a popular favorite at Korean restaurants.
- Make it less spicy. Yukgaejang is not a super-spicy soup but you can lessen the spice by halving the Gochukaru if you like.
- Veganize it! Leave out the shredded beef, beef dashi powder, and fish sauce. Replace with shitake mushrooms, kombu, and soy sauce for a plant-based Yukgaejang Soup instead.
FAQ:
How do I store leftovers?
Leftover soup can be stored in the fridge, tightly sealed, for 1 week. Reheat on the stovetop or microwave, making sure not to cook for too long or the vegetables will become overly soggy.
Can I make this soup without the Gosari or fernbrake?
Yes, you can make Yukgaejang without Gosari but it won’t taste quite the same. The Gosari or fernbrake is a key component of the texture and flavor of Spicy Korean Beef Soup. It adds an earthy, chewy element that’s signature to this dish.
Is Korean Yukgaejang Soup healthy?
While I wouldn’t classify Yukgaejang as “health” food, it’s certainly a soup that’s packed with nutrition from the vegetables. The lean nature of flank steak or beef brisket makes it relatively low in saturated fat. Don’t be put off by the spicy oil — as it only contains 1 Tbsp of sesame oil.
More Korean soups to enjoy:
- Oxtail Soup (Kkori Gomtang)
- Pork Bone Soup (Gamjatang)
- Korean Chicken Soup (Dak Gomtang)
- Seafood Soft Tofu Soup (Soondubu Jjigae)
- Pork Belly Kimchi Jjigae
- Doenjang Jjigae (Soybean Paste Stew)
Yukgaejang (Korean Spicy Beef Vegetable Soup)
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
- 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.
Nevermind I found it! Not the most careful reader here 🤷🏻♀️
When do you add the bean sprouts?