Yukgaejang(육개장) Recipe (Spicy Beef Soup)

 

Yukgaejang(육개장) Recipe (Spicy Beef Soup)

Korean yukgaejang, spicy shredded beef soup with fernbrake and bean sprouts


Yukgaejang always shows up at family gatherings where a big pot needs to feed a lot of people — it’s hearty, spicy, and somehow manages to taste even better when it’s been simmering for a while. 

It’s also one of those soups that feels like it’s doing something for you when you’re a little run down.

So, What Is Yukgaejang?

Yukgaejang is a spicy, hearty Korean beef soup made with shredded brisket, fernbrake (gosari), bean sprouts, and green onions in a deep red, gochugaru-based broth. 

It’s a little different from most Korean soups in how substantial it feels — closer to a stew than a light broth — and it’s a common choice for a big, warming family meal.

What You’ll Need (Serves 4–5)

Scallions and fernbrake being prepped for Korean yukgaejang


  • 500g beef brisket
  • 4 cups bean sprouts
  • 1 cup gosari (fernbrake), rehydrated if dried — look for it at a Korean grocery store, sometimes labeled “bracken fern”
  • 4–5 green onions, cut into long pieces
  • 3 tbsp gochugaru
  • 2 tbsp soy sauce
  • 1 tbsp minced garlic
  • 1 tsp sesame oil
  • 8 cups water
  • Salt, to taste

Vegetarian swap: this one leans heavily on the beef broth for its depth, so a fully vegetarian version is tricky — but mushrooms and a rich vegetable broth can get you reasonably close if you want to try.

Let’s Cook

Boil the brisket. 

Add the beef to a large pot with the water and bring to a boil, skimming off any foam that rises to the top. Reduce to a simmer and let it cook for about an hour, until the beef is tender.

Shred the beef. 

Remove the beef, let it cool slightly, and shred it into thin strips by hand or with two forks. Set the broth aside — you’ll use it in the next step.

Cooked beef brisket being shredded into strips for yukgaejang


Season the shredded beef. Toss the shredded beef with the gochugaru, soy sauce, garlic, and sesame oil, mixing well so the seasoning coats every strand. Let it sit for a few minutes.

Shredded beef and fernbrake being stir-fried with gochugaru for yukgaejang


Build the soup. Return the seasoned beef to the pot with the reserved broth. Add the bean sprouts and gosari, and bring everything back to a simmer.

Beef broth being poured into the pot to simmer yukgaejang


Simmer it together. 

Let the soup cook for another 20–25 minutes, until the bean sprouts have softened and the broth has taken on that deep red color.

Finish and serve. Add the green onions in the last few minutes, season with salt to taste, and serve hot with a bowl of rice on the side.


A Few Tips

  • Don’t skip skimming the foam early on — it keeps the broth cleaner and less cloudy.
  • If gosari is hard to find, you can leave it out, though it does add a distinct earthy texture that’s part of the classic version.
  • This soup genuinely improves the longer it simmers, so don’t rush it.
  • Like most Korean soups, it tastes even better the next day.

Quick FAQ

Is yukgaejang very spicy? 

It has a solid kick, but you can scale back the gochugaru for a milder version without losing much of the dish’s character.

Can I use a different cut of beef? 

Brisket is traditional for its texture after long simmering, but chuck or shank work as reasonable substitutes.

Leftovers

Keeps well in the fridge for up to 4 days, and freezes nicely for up to 2 months. Reheat on the stove until bubbling, adding a splash of water if the broth has reduced too much.

Label: Korean Recipes


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