Yukgaejang Recipe (Spicy Korean Vegetable Beef Soup)

4.75 from 4 ratings

Yukgaejang Recipe (Spicy Korean Vegetable Beef Soup)

Yukgaejang is a hearty, spicy Korean beef stew recipe loaded with beef and vegetables ready to warm your soul, vibrant red in color, an easy one-pot meal!

Prep Time15

Cook Time1 30

Course: Main Course

Cuisine: Korean

Keyword: beef roast, brisket, gochugaru, gochujang

Servings:

Calories: 298kcal

Author: Mike Hultquist

Ingredients

1 pound beef brisket trimmed (or other stew beef – chuck, short rib)
1 medium onion quartered
8 dried shiitake mushrooms
6 cloves garlic minced
1 cup bean sprouts
¼ cup dried pre-soaked fernbrake gosari or bracken fern fiddleheads, chopped
1 bunch scallions chopped
3 tablespoons gochugaru Korean red pepper flakes
2 tablespoons gochujang Korean red pepper paste – or more to taste
2 tablespoons toasted sesame oil
2 teaspoons soy sauce
Salt and black pepper to taste
For Serving. Cooked glass noodles optional

Instructions

Heat 3-4 quarts water to a boil in a large pot over medium-high heat. Add the brisket, onion, and shiitake mushrooms. Reduce heat to low, the cover and simmer 1 hour, or until beef is tender. (You may need longer, up to 2 hours).
Skim the fat from the top, then remove the brisket, and mushrooms. Set aside. Discard the onion.
Strain the broth and return it to the pot.
In a large bowl, combine the garlic, bean sprouts, pre-soaked fernbrake, and scallions. Stir in the gochugaru, gochujang, sesame oil, soy sauce, and salt and pepper to taste.
Stir the vegetable mixture into the pot and simmer for 15 minutes.
Slice the reserved beef (against the grain, or you can shred it) and mushrooms (if desired). Return to the pot and simmer for 5-10 minutes to warm. Adjust for salt and pepper to taste.
Serve hot in bowls with cooked glass noodles (if desired).

Notes

Dried fernbrake can take 8 hours or more to rehydrate, so plan ahead. You can soak it overnight as a time saver.

Nutritional information estimated without glass noodles.

Nutrition