Home SOUPS/STEWS Yukgaejang (Korean Spicy Beef & Vegetable Soup)

Yukgaejang (Korean Spicy Beef & Vegetable Soup)

by Yejiskitchenstories

Yukgaejang (육개장) is a Korean spicy beef and vegetable soup filled with hefty chunks of tender beef and various vegetables that have been simmered to create a deep and flavorful soup.

what is Yukgaejang?

Yukgaejang (육개장) is a Korean soup made with healthy chunks of beef or often shredded beef that’s been simmered until tender. This spicy beef soup is filled with so much flavor from vegetables such as fernbrake (gosari/고사리), mung bean sprouts, garlic, shiitake mushrooms, and green onions.

Fernbrake is also known as the “beef of the mountains” because it is high in protein, vitamins, and antioxidants. This ingredient is often used in Korean cooking for soups or as a banchan (side dish) in dishes such as bibimbap or gimbap.

I love ordering this soup whenever we eat at Korean restaurants, but I never realized how easy it was to make it at home. This soup would make great freezer meals as it freezes well for up to 1 month if stored properly. More on this below ↓

what you’ll need:

beef

Traditionally, beef brisket is used for its “pull-apart” texture. However, I have found that using chuck roast/stew meat has been easier to find for me. It tastes just as delicious and tender in my humble opinion.

shiitake mushrooms
fernbraken (gosari, 고사리)

This ingredient can be found in the dried vegetable section of Korean markets. You’ll want to soak it in water to rehydrate for about 20 minutes before using it.

green onions
gochugaru (Korean chili pepper flakes)
olive oil

We’ll be cooking with both olive oil and sesame oil since sesame oil doesn’t have the highest smoking point. By combining the two, we can prevent any ingredients from burning.

sesame oil
mung bean sprouts
garlic
soup soy sauce (or regular soy sauce)

I talk more about the difference between soup soy sauce vs regular soy sauce in my posts for Korean Beef Seaweed Soup (Miyeok-Guk) and Korean Beef and Radish Soup (Muguk).

all the details

Let’s start by rehydrating our dried ingredients: shiitake mushrooms and fernbrake. In two separate bowls, soak the shiitake mushrooms and fernbraken in water for about 20 minutes or until fully rehydrated. Once they’ve been rehydrated, drain and set them aside.

Let’s start with the soup! In a pot, heat olive oil and sesame oil on medium-high heat. Add the green onions and beef to the pot. Saute for a few minutes, about 2-3 minutes. We don’t want to fully cook the beef at this time, but get a little browning on both sides.

Add your gochugaru (Korean chili pepper flakes) to the beef and stir to combine.
(This step will create a flavorful chili oil that permeates throughout the whole soup!)

Add the water, rehydrated mushrooms and fernbrake, garlic, mung bean sprouts, and soup soy sauce (or regular soy sauce if you don’t have soup soy), and season to taste.

Lower your heat to low and continue to simmer the soup for 30 minutes or until the beef is fork-tender.

All you need is a bowl of rice for this meal as this soup is packed with tons of flavor. Hope you enjoy it!

more recipes you may like:

Yukgaejang 육개장 (Korean Spicy Beef & Vegetable Soup)

Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: n/a calories n/a fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 pound beef chuck roast/stew meat, sliced 
  • 10 dried shiitake mushrooms, rehydrated and sliced
  • 1/2 oz dried fernbraken, rehydrated
  • 16 stalks of green onion, roughly chopped
  • 4 tablespoons gochugaru (Korean chili pepper flakes)
  • 2 tablespoons olive oil
  • 3 tablespoons sesame oil
  • 2 cups mung bean sprouts
  • 2 tablespoons garlic, minced
  • 2 tablespoons soup soy (or regular soy sauce, season to taste)
  • 7 cups of water

Instructions

  1. Let's start by rehydrating our dried ingredients: shiitake mushrooms and fernbrake. In two separate bowls, soak the shiitake mushrooms and fernbraken in water for about 20 minutes or until fully rehydrated. Once they've been rehydrated, drain and set them aside.
  2. Let's start with the soup! In a pot, heat olive oil and sesame oil on medium-high heat. Add the green onions and beef to the pot. Saute for a few minutes, about 2-3 minutes. We don't want to fully cook the beef, but get a little browning on both sides.
  3. Add your gochugaru (Korean chili pepper flakes) to the beef and mix to combine. (This step will create a flavorful chili oil that will permeate throughout the whole soup!)
  4. Add the water, rehydrated mushrooms and fernbrake, garlic, mung bean sprouts, and soup soy sauce (or regular soy sauce if you don't have soup soy), and season to taste.
  5. Lower your heat to low and continue to simmer the soup for 30 minutes or until the beef is fork-tender.
  6. Serve the soup with a side of rice. Enjoy! 

Notes

Storing Instructions:

  • To refrigerate: store in an airtight container in the fridge for up to 1 week.
  • To freeze for freezer meals: transfer the soup to freezer-safe bags or containers. Make sure the soup is completely cooled down before transferring to the freezer. This can last in the freezer for up to 1 month.
Did you try this recipe?
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