YukGaeJang, Spicy Beef and Vegetables Soup
Craving a spicy and hearty soup? Yukgaejang is one of the dishes Koreans eat to regain stamina during the summer. But it's also great for winter, especially when you have a cold. This hot and spicy soup will clear your system and it is full of nutritious ingredients that will help replenish your strength. It was among the Korean royal cuisine back in the storied past,and is still widely loved by Koreans today.
Buy YukGaeJang ingredients online here.
|add to cart||1 lb 5 oz||Beef, Brisket 앞다리 (can use flank or shank also)|
|add to cart||½||Onion (Medium) 양파|
|add to cart||1||Green Onion 파|
|add to cart||½ oz||Peppercorn 통후추 (optional)|
|add to cart||3 clove(s)||Garlic Clove (whole) 통마늘 (optional)|
|add to cart||16 cups||Water 물|
|add to cart||2 oz||Taro stem (To-ran-dae) 토란대|
|add to cart||2 oz||Fernbrake or Bracken, Gosari 고사리|
|add to cart||4 oz||Mung Bean Sprouts 숙주|
|add to cart||5||Green Onion 파|
|add to cart||7 oz||Korean Radish 무 (optional)|
|add to cart||2 tsp||Salt 소금 (for blanching and final seasoning if needed)|
|add to cart||1½ tbs||Gochugaru, Korean Hot Pepper Flakes 고추가루|
|add to cart||¼ cup||Sesame Oil 참기름|
|add to cart||2 tbs||Soy Sauce for Soup (Gukganjang) 국간장|
|add to cart||2 tbs||Garlic (minced) 다진 마늘|
|add to cart||1 tsp||Salt 소금|
|add to cart||1 tsp||Black Pepper 후추|
for spicy oil
|add to cart||¼ cup||Vegetable Oil 식용유|
|add to cart||1 tbs||Gochugaru, Korean Hot Pepper Flakes 고추가루|
Optional Ingredients and Substitutions
Peppercorn and Korean radish can be omitted.
You can use flank and shank instead of brisket, for beef.
Large Korean green onions are the best for this soup, but you can use regular green onions common in North America.
More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.
Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.
1. Soak taro stems & fernbrake
Soak 50 g of taro stems in cold water - 6 hours to overnight is ideal but you can get away with an hour for this dish. Do the same with gosari (fernbrake) if you bought dried ones.
Soak 360 min
2. Soak beef (optional)
Soak 600g of beef brisket in cold water for an hour to remove some blood (optional). This helps remove the gamey smell and taste.
Soak 60 min
3. Make beef broth
In a pot, add beef, ½ onion, 1 green onion (cut into 3 large pieces), 3 cloves of garlic (optional), 1 tsp of peppercorn (optional) and 16 cups of cold water. Bring it to boil on high heat, then boil for another 30 min on medium heat with a lid.
Bring to boil
Let it boil
Med Heat 30 min
4. Blanch taro stems and fernbrake
Blanch taro stems and go sari (fernbrake) separately in boiling water with a pinch of salt for 5-7 min. (If you haven’t soaked for a long time, blanch for 20 min.) Then, rinse in cold water twice and squeeze out water. Cut into 10 cm pieces.
Blanch in boiling water
High Heat 7 min
Cut into 10 cm pieces
5. Wash & blanch bean sprouts
Wash 100g of bean sprouts in cold water and drain. Blanch in boiling water on high heat for a min, rinse and drain again. (Blanching is optional.)
Blanch in boiling water (optional)
High Heat 1 min
6. Cut and blanch green onions
Cut 5 green onions (or 3 large Korean green onions) into 7” (10 cm) pieces. You can also blanch the green onions very quickly, rinse and drain to get rid of bitter taste. Blanching is optional.
High Heat 1 min
7. Cut radish
Cut 200g radish into thin bite size pieces.
Cut into bite size
8. Tear beef into strips
Remove cooked beef and vegetables from the broth and let it cool for 20-30 min. Discard the veggies from the broth and keep the broth. Tear beef into thin strips by hand. Yes, with your hands! Doing it with a knife is just not the same.
Cool down 30 min
Tear into strips
9. Make spicy sauce
In a bowl, mix 1½ tablespoons of red chili flakes, 4 tablespoons of sesame oil, 2 tablespoons of gukganjang (soy sauce for soup), 2 tablespoons of minced garlic, 1 teaspoon of salt and 1 teaspoon of black pepper. You can add more red chili flakes if you like it extra spicy.
10. Mix ingredients
In a large bowl, mix all ingredients (taro stems, fernbrake, bean sprouts, radish and shredded beef) except green onions with ⅔ of the spicy sauce and let it sit for a few minutes if you can.
Let it sit 5 min
11. Boil the mix in broth
Add the mix in the broth and boil with a lid on medium heat for 40 min.
Add mix to broth
Boil with lid
Med Heat 40 min
12. Make spicy oil
In a small pot, add 2 tablespoons of vegetable oil and 1 tablespoon red chili flakes and stir-fry on medium heat for 1 minute. Add 2 more tbs of vegetable oil and fry for another 1 min while stirring constantly.
Med Heat 1 min
Med Heat 1 min
13. Strain spicy oil
Strain the oil through a fine strainer or cheesecloth.
14. Add final ingredients and season
Add green onions, the remaining spicy sauce and the spicy oil. Taste and season with salt. Add salt gradually. Boil with a lid on medium heat for another 10 min. If it’s too salty, add some water and bring it to boil.
Season with salt if necessary
Boil with lid
Med Heat 10 min
Serve the soup in a large bowl with rice and kimchi on the side. If you are using a stone bowl, boil the soup in the stone bowl for a few minutes for the bowl to keep the soup hot for a while.