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Yukgaejang (Yookgaejang) Recipe, Spicy Beef and Vegetables Soup

Craving for 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. Its hot and spicy soup will clear your system and it is full of nutritious ingredients that will help you regain strength. It was part of the Korean royal cuisine back in the days and is widely loved by Koreans today.
  Beef brisket 600 Gram
  Onion 1⁄2 Medium, cut into chunks
  Mung bean sprout 4 Ounce
  Dried fernbrake 2 Ounce (Go-Sa-Ri/ braken)
  Taro stem 2 Ounce, dried
  Green onion 3 Large, cut into pieces (Korean green onions)
  Korean radish 1⁄4 , cut into bite size pieces
  Red chili pepper flakes 3 Tablespoon
  Garlic 2 Tablespoon, minced
  Soy sauce for soup 2 Tablespoon (Gook-Gan-Jang)
  Sesame oil 1⁄4 Cup (4 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Salt 1 Tablespoon (or more if needed)
  Pepper 1 Teaspoon
  Water 16 Cup (256 tbs)
  Peppercorn 1 Teaspoon (Optional)

1. Soak taro stem and fernbrake separately in cold water for around 6 hours (ideal). 1 hour soaking is also fine.
2. Soak beef brisket in cold water for an hour.
3. Wash the mung bean sprouts thoroughly in cold water. Blanch in boiling water and rinse and drain. Set aside (optional).
4. In another pot of boiling water with salt, blanch taro stem for around 7 minutes. Rinse and squeeze out the water. Cut into 1 inch pieces. Set aside. Repeat this with the fernbrake.

5. In a pot, add beef, onion, 3 pieces of green onion, peppercorn (if using), cold water. Bring it to boil on medium heat and cook covered for 30 minutes.
6. After 30 minutes remove the beef and vegetables from the stock and let it cool completely. Shred the beef. Set aside.
7. SAUCE: In a bowl, add red chiili flakes, sesame oil, soy sauce for soup, garlic, 1 teaspoon salt and pepper. Mix them well till combined.
8. In a large bowl, put the mung bean sprout, taro stem, fernbrake, shredded beef and radish and mix them with 2/3 of the sauce. Mix them well till all are coated.
9. Return this mixture into the beef stock, stir, cover and on medium heat boil for 40 minutes.
10. SPICY OIL: In a pan, add 2 tablespoons vegetable oil, 1 tablespoon red chilli flakes. Stir and fry for 3 minutes. Add 2 more tablespoon of vegetable oil and continue to fry for another 3 minutes. Stir continuously. Strain it into a bowl. Set aside.
11. After 40 minutes, add the green onions, remaining 1/3 of the sauce and the spicy oil into the soup, stir to mix. Taste and adjust salt if required. Continue to boil for another 10 minutes. Turn off the heat.

12. In a serving bowl, serve the soup hot with an accompaniment of your choice or as it is.

If using pre-blanched fernbrake, then just rinse it and squeeze out the water.

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Recipe Summary

Difficulty Level: 
Cook Time: 
85 Minutes

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Average: 4.2 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 486 Calories from Fat 349

% Daily Value*

Total Fat 39 g60.1%

Saturated Fat 10.2 g51.1%

Trans Fat 0 g

Cholesterol 68 mg22.7%

Sodium 1361.9 mg56.7%

Total Carbohydrates 12 g4.1%

Dietary Fiber 4.2 g17%

Sugars 1.6 g

Protein 22 g43.6%

Vitamin A 11% Vitamin C 23.9%

Calcium 3.2% Iron 11.9%

*Based on a 2000 Calorie diet

Yukgaejang (Yookgaejang) Recipe, Spicy Beef And Vegetables Soup Recipe Video