Spicy Korean Yukgaejang: A Traditional Soup Recipe

Ingredients

  • 1 lb of beef brisket
  • 10 cups of water
  • 5 dried shiitake mushrooms
  • 2 stalks of green onions
  • 1/2 cup of fernbrake
  • 1/2 cup of bean sprouts
  • 1 medium onion
  • 1 leek
  • 1 large red chili pepper
  • 2 tablespoons of hot pepper flakes
  • 1 tablespoon of minced garlic
  • 1 tablespoon of soy sauce
  • 1 tablespoon of sesame oil
  • 1 tablespoon of salt
  • 1 tablespoon of ground black pepper

Steps and instructions

  1. Soak the dried shiitake mushrooms in warm water until they become soft, then slice them thinly.
  2. Rinse the beef brisket in cold water and place it in a large pot. Add 10 cups of water and boil it over high heat for about 30 minutes until the meat is tender.
  3. Remove the meat from the pot, save the broth for later. Shred the meat into thin strips.
  4. Prepare the vegetables by chopping the green onions, onion, leek and red chili pepper. Rinely slice the fernbrake and bean sprouts.
  5. In a large pot, add the shredded beef, sliced mushrooms, and prepared vegetables. Add the hot pepper flakes, minced garlic, soy sauce, and sesame oil. Stir well to mix.
  6. Pour in the saved broth and add salt and black pepper. Stir well.
  7. Boil the soup over medium-high heat for about 20 minutes. Reduce the heat to medium and let it simmer for another 20 minutes.
  8. Taste the soup and adjust the seasoning if needed. Serve hot.

Tools for making

  • Large pot - Used for boiling the beef brisket and making the soup.
  • Knife - Needed for slicing the shiitake mushrooms, chopping the vegetables, and shredding the cooked beef brisket.
  • Cutting board - Provides a surface for safely cutting and chopping ingredients.
  • Measuring cups - Used to accurately measure the amount of water, soy sauce, and other liquid ingredients.
  • Measuring spoons - Needed for measuring hot pepper flakes, minced garlic, sesame oil, salt, and ground black pepper.
  • Strainer - Used to strain the soaked shiitake mushrooms from water.

Recipe variations

  • Vegetarian/Vegan Variation: Substitute the beef brisket with tofu or seitan for a meat-free version.
  • Spicy Variation: Increase the amount of hot pepper flakes or add additional spicy ingredients like gochujang (Korean chili paste) or Sichuan peppercorns for an extra kick.
  • Seafood Variation: Add seafood such as shrimp, clams, or mussels to the soup for a seafood twist.
  • Mushroom Variation: Use a variety of mushrooms like oyster mushrooms, enoki mushrooms, or cremini mushrooms to enhance the earthy flavor.
  • Winter Melon Variation: Add sliced winter melon to the soup for a refreshing and cooling element.
  • Kimchi Variation: Incorporate kimchi into the soup to create a flavorful and tangy twist.
  • Herb Variation: Add aromatic herbs like cilantro, basil, or mint to the soup for a fresh and fragrant taste.
  • Bean Variation: Include different types of beans such as kidney beans, black beans, or navy beans for added texture and protein.
  • Vegetable Variation: Experiment with different vegetables such as spinach, cabbage, zucchini, or carrots to customize the soup according to personal preference.
  • Rice Cake Variation: Add Korean rice cakes (tteok) to make the soup heartier and more filling.

Recipe overview

Yukgaejang is a hearty, spicy Korean soup packed with flavors of meat and vegetables. This aromatic soup is traditionally made with beef brisket and a variety of vegetables including mushrooms, green onions, and bean sprouts, all submerged in a rich, spicy broth. The combination of ingredients provides a satisfying blend of textures and a comforting balance of flavors. This soup is often enjoyed in the colder months but can be served all year round. Despite the long list of ingredients, Yukgaejang is surprisingly easy to prepare. The process mainly involves boiling beef to make broth, shredding it, and then simmering it with vegetables and seasonings. The result is a flavorful, warming soup that's perfect for a family meal or casual dinner party. Expect to spend about an hour preparing this delicious dish, and enjoy the wonderful aromas that fill your kitchen as it cooks.

Common questions

  1. How long does it take to make Yukgaejang? It takes approximately 1 hour and 30 minutes to make Yukgaejang.
  2. Can I use a different cut of meat instead of beef brisket? Yes, you can use other cuts of beef such as flank steak or stewing beef as a substitute for beef brisket.
  3. Can I use fresh mushrooms instead of dried shiitake mushrooms? Yes, you can use fresh mushrooms instead of dried shiitake mushrooms if you prefer.
  4. Can I adjust the spiciness of the soup? Yes, you can adjust the spiciness by adding more or less hot pepper flakes according to your taste.
  5. Can I make this recipe vegetarian or vegan? Yes, you can make a vegetarian or vegan version by omitting the beef brisket and using vegetable broth instead of water.
  6. Can I make Yukgaejang in advance? Yes, you can make Yukgaejang in advance and store it in the refrigerator for up to 3 days. Reheat it before serving.
  7. What can I serve with Yukgaejang? Yukgaejang is often served with steamed rice and kimchi on the side. You can also serve it with other Korean side dishes.

Serving dishes and utensils

  • Large Pot - A large pot is essential for boiling the beef brisket and making the soup.
  • Knife and Cutting Board - You will need a knife and cutting board for slicing the mushrooms, chopping the vegetables, and shredding the beef.
  • Strainer - A strainer is useful for separating the meat from the broth.
  • Soup Ladle - A soup ladle is helpful for serving the yukgaejang into bowls.
  • Soup Bowls - You will need soup bowls to serve the yukgaejang.
  • Serving Spoons - Serving spoons are useful for individuals to serve themselves from the pot to their bowls.

Origin stories

Yukgaejang is a traditional Korean dish that has been prepared for centuries. Despite its fiery appearance, its origins are in fact deeply rooted in practicality and necessity. In times past, when Koreans were preparing for the three significant ancestral rites called "Jesa" held throughout the year, large quantities of food were prepared, including whole cows and pigs. In order to make sure nothing went to waste, the leftover meat and bones were used to make Yukgaejang. The spicy soup was considered a perfect remedy for replenishing lost stamina, especially during the hot Korean summers. Hence, Yukgaejang is still loved today as a hearty, nourishing dish perfect for battling fatigue during the sultry season. Its fiery heat and rich, meaty flavor, combined with an abundance of nutritious vegetables, make it a beloved staple of Korean cuisine, enjoyed at any time of the year.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.