Korean Spicy Beef Soup Noodles
Quick answer
Yukgaejang guksu starts with a deep broth made by simmering beef brisket until the liquid turns rich and full-bodied.
What makes this special
- Yukgaejang guksu simmers beef brisket with gochugaru and green onions for a deep, spicy heat.
- Stir-frying gochugaru in sesame oil before adding broth rounds the heat into a fat-carried warmth
- Beef shredded along the grain keeps a fibrous bite throughout the spicy broth
Key ingredients
Core cooking flow
- 1 Put 200 g beef brisket in 1.5 L water and bring it to a boil over medium heat.
- 2 Lift out the cooked beef and let it cool briefly, then shred it along the grain.
- 3 Prepare 80 g fernbrake, 80 g bean sprouts, and 2 stalks green onion in bite-size pieces.
Yukgaejang guksu starts with a deep broth made by simmering beef brisket until the liquid turns rich and full-bodied. The meat is shredded along the grain and returned to the pot alongside fernbrake, bean sprouts, and green onion that have been seasoned with gochugaru, sesame oil, and garlic before a brief stir-fry. This pre-seasoning step lets the chili heat dissolve into the oil, producing a rounded spiciness rather than raw powder burn. Korean soup soy sauce adjusts the salt level without clouding the broth's color. Thin wheat somyeon noodles are boiled separately and added at the end so they absorb the broth without turning mushy. Swapping in glass noodles changes the texture to a chewier, more slippery bite that holds onto the soup longer.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Put 200 g beef brisket in 1.5 L water and bring it to a boil over medium heat.
Once boiling, lower the heat and simmer until the broth tastes rich and the meat is tender enough to shred.
- 2Heat
Lift out the cooked beef and let it cool briefly, then shred it along the grain.
Keep the broth in the pot, skimming off excess foam or scum so the soup stays clean and not muddy.
- 3Prep
Prepare 80 g fernbrake, 80 g bean sprouts, and 2 stalks green onion in bite-size pieces.
Coat them evenly with 2 tbsp gochugaru, 1 tbsp sesame oil, and 1 tbsp minced garlic before they go into the pot.
- 4Control
Add the seasoned vegetables to the pot and stir-fry briefly over medium-low heat.
When the chili flakes darken slightly and spread into the oil, pour in the broth before the garlic or chili can scorch.
- 5Control
Return the shredded beef to the broth and season with 2 tbsp Korean soup soy sauce.
Simmer over medium heat for about 10 minutes, until the fernbrake softens and the bean sprouts lose their raw crunch.
- 6Finish
Boil 160 g somyeon separately, rinse, and add it to the hot soup just before serving.
If using glass noodles, soak them in advance, then serve before the noodles absorb too much broth and turn heavy.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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