Yukgaejang
Yukgaejang is a spicy, hearty Korean beef soup with vegetables like gosari, shiitake mushrooms, and bean sprouts, perfect for colder months. Served with rice and kimchi, it's a satisfying, comforting meal that offers both depth and balance.
Equipment
- Large pot (for boiling broth)
- Slotted strainer (for removing beef, mushrooms, and onions)
- Bowl (for seasoning sauce)
- Plastic wrap (for covering seasoning sauce)
- Fork (for checking meat tenderness)
- Knife (for shredding beef)
- Ladle (for serving)
- Airtight container (for storage)
Ingredients
- Beef
- 1 lb brisket/flank/shank – Rich hearty flavor
- Green Onions
- 75 g 14-16 stalks – Fresh, crisp taste
- Mushrooms
- 95 g fresh shiitake / 3 dry – Earthy depth
- Fernbrake Gosari
- 100 g hydrated gosari – Adds earthy notes
- Aromatics & Seasonings
- 1 tbsp garlic – Aromatic boost
- 1 tsp black pepper – Enhances seasoning
- 2 tbsp sesame oil – Rich nutty flavor
- 1 tbsp soy sauce – Umami depth
- 1 tbsp olive oil – Extra richness
- Kosher salt – Adjusts taste
- 1 tsp gochujang – Spicy kick
- 2 tbsp gochugaru – Adds heat & color
- Vegetables & Noodles
- 8 oz mung bean sprouts – Crunch & texture
- 3 oz dangmyeon – Chewy soft texture
- 2 eggs – Extra richness
- Broth & Rice
- 10 cups water – Soup base
- Fine sea salt extra kosher salt, 1/8 tsp black pepper – Seasoning balance
- Rice – Served alongside
Instructions
- Boiling the Broth and Preparing the Meat
- Boil 3 quarts or 12 cups water in a large pot.
- Add beef, dried shiitake mushrooms, and onion.
- Reduce to medium high heat and cook for 1 hour.
- Mix seasoning sauce in a bowl, cover with plastic wrap, and set aside.
- Checking the Beef and Preparing the Broth
- Check beef by pulling a sample chunk with a fork.
- If tough, cook 10 minutes longer.
- Maintain 7.5–8 cups broth by adding water if needed.
- Remove beef, onion, mushrooms with a slotted strainer and cool.
- Discard onion, shred beef, and drain mushrooms.
- Adding the Vegetables and Final Cooking
- Add mung bean sprouts, green onions, gosari to boiling stock.
- Stir in seasoning sauce, cook for 20 minutes until tender but not mushy.
- Add noodles, eggs for extra texture.
- Garnish with scallions, season with salt.
- Serve with rice and kimchi.
- Serving and Storing Yukgaejang
- Serve hot in bowls with rice, kimchi.
- Garnish with scallions, add salt if needed.
- Store in an airtight container in the fridge (4 days) or freeze (1 week, in portions).
- Reheat and enjoy as the flavors deepen over time.
Notes
This dish is traditionally served with rice and kimchi for a complete meal.
The broth gets richer when stored and reheated the next day.
Spiciness can be adjusted by modifying gochugaru and gochujang.