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Yukgaejang Spicy Beef Soup Recipe - Hearty, Fiery, and Comforting

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds beef brisket or flank (boneless), rinsed
  • 12 cups water
  • 1 medium onion, halved
  • 6 cloves garlic, smashed
  • 2 inches fresh ginger, sliced
  • 2 scallions, cut into large pieces (plus more for garnish)
  • 8 ounces mung bean sprouts, rinsed
  • 6–8 ounces fernbrake (gosari), soaked and rinsed (optional but traditional)
  • 2 cups napa cabbage, roughly chopped
  • 1 cup shiitake mushrooms, sliced (fresh or soaked dried)
  • 3–4 ounces Korean glass noodles (dangmyeon), soaked per package
  • 3 tablespoons neutral oil (canola or avocado)
  • 3 tablespoons gochugaru (Korean red pepper flakes), to taste
  • 2 tablespoons gochujang (Korean red chili paste)
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce (optional, for depth)
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar (optional, to balance heat)
  • Salt and black pepper, to taste
  • 2 eggs, lightly beaten (optional)

Method
 

  1. Make the broth: Add beef, water, onion, garlic, ginger, and scallion pieces to a large pot. Bring to a boil, then reduce to a gentle simmer. Skim foam. Cook 1.5–2 hours, until beef is very tender.
  2. Strain and shred: Remove beef and set aside to cool slightly. Strain the broth and discard aromatics. Shred the beef into bite-size strands with forks.
  3. Build the chili oil: In a clean pot, heat neutral oil over low. Add gochugaru and stir 30–45 seconds until fragrant and red. Do not burn.
  4. Season the base: Stir in gochujang, soy sauce, fish sauce (if using), sesame oil, and sugar. Cook 30 seconds to melt and bloom the flavors.
  5. Add broth and simmer: Pour the strained beef broth into the pot. Bring to a simmer and taste. Season with salt and pepper as needed.
  6. Add vegetables: Add shredded beef, bean sprouts, gosari, napa cabbage, and mushrooms. Simmer 10–12 minutes, until vegetables are tender but not mushy.
  7. Finish with noodles: Add soaked glass noodles and cook 4–6 minutes, until chewy and translucent.
  8. Optional egg ribbons: Slowly drizzle in beaten eggs while gently stirring to create silky strands.
  9. Garnish and serve: Ladle into bowls. Top with sliced scallions. Serve with hot steamed rice and kimchi.