Yukgaejang (Fiery Shredded Beef and Vegetable Soup)
Quick answer
Yukgaejang is a fiery Korean beef soup that starts with brisket simmered until it can be pulled apart along the grain into long, thin shreds.
What makes this special
- Hand-shredded brisket is seasoned with gochugaru and sesame oil for this spicy yukgaejang.
- Rubbing shredded brisket with gochugaru and sesame oil first distributes spice through every strand
- Chewy bracken fern, crisp bean sprouts, and sweet scallion create three-layered texture contrast
Key ingredients
Core cooking flow
- 1 Soak 400 g beef brisket in cold water for 30 minutes to draw out blood.
- 2 When the beef separates easily with chopsticks, lift it out and let it cool briefly.
- 3 Add 3 teaspoons red pepper flakes, 2 teaspoons soup soy sauce, 4 cloves minc...
Yukgaejang is a fiery Korean beef soup that starts with brisket simmered until it can be pulled apart along the grain into long, thin shreds. The shredded meat is then hand-mixed with red pepper flakes, soup soy sauce, sesame oil, and minced garlic so the seasoning penetrates each strand before the final cook. Bracken fern, bean sprouts, and generous lengths of green onion join the pot, and everything boils together for thirty minutes in the brisket stock, which turns a deep red from the chili. The fern contributes an earthy chew, the sprouts add a clean crunch, and the green onion breaks down into the broth, lending natural sweetness that tempers the heat.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Soak 400 g beef brisket in cold water for 30 minutes to draw out blood.
Put it in fresh water, simmer over medium heat, and skim foam as it rises so the broth stays clear.
- 2Prep
When the beef separates easily with chopsticks, lift it out and let it cool briefly.
Shred it into long strips along the grain, then strain the broth and keep it warm for the soup.
- 3Season
Add 3 teaspoons red pepper flakes, 2 teaspoons soup soy sauce, 4 cloves minced garlic, and 2 teaspoons sesame oil to the shredded beef. Rub the seasoning through every strand so the flavor spreads into the broth later.
- 4Control
Bring the strained broth back to a boil, then add the seasoned beef and 100 g bracken fern first.
Simmer over medium heat for about 10 minutes so the fern softens and the chili seasoning colors the broth.
- 5Control
Add 150 g bean sprouts and 3 stalks green onion cut into long pieces, then simmer for 20 minutes more.
Avoid stirring hard, because the sprouts should keep some snap while the green onion sweetens the broth.
- 6Season
When the broth is deep red and the beef flavor tastes evenly spread, check the seasoning.
Add salt only if needed, then ladle the soup into bowls while very hot so the vegetables stay lively.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
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