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Soups & stews · Korean home cooking

Yukgaejang — Spicy Beef and Vegetable Soup

A deep red Korean soup with tender shredded beef, soft spring onions, bean sprouts and mushrooms. Build the beef broth first, then gently cook the chili seasoning without burning it.

130 min4 servings6 steps
Yukgaejang — Spicy Beef and Vegetable Soup

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

4 servings

Get your ingredients ready
Get your ingredients ready

Everyday kitchen measurements

For 4 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

  • Substitute available

    If Beef chuck, cut into large chunks is unavailable

    Use instead
    Beef brisket, cut into large chunks
    Substitute quantity
    ½ of a 600 g packReference quantity: 300 g

    Use the same 4 cm chunks and broth method. Brisket may need 90–120 minutes to shred easily, adding about 30 minutes to the recipe estimate. Keep it gently simmering until tender.

  • Essential

    Use for the first beef simmer. After cooking, use warm water to top up the strained broth to about 8 paper cups if evaporation has reduced it too far.

  • Essential

    A generous amount of soft spring onion is a defining part of this soup. Cut into 6 cm lengths and split very thick white sections so they soften evenly.

  • Substitute available

    If Soybean sprouts is unavailable

    Use instead
    Mung bean sprouts
    Substitute quantity
    ½ of a 300 g packReference quantity: 150 g

    Use the same amount and add with the vegetables in step 5. They soften faster and have a more delicate texture, but still need thorough cooking; do not add raw sprouts after the soup is finished.

  • Substitute available

    If Fresh shiitake mushrooms is unavailable

    Use instead
    Button mushrooms
    Substitute quantity
    ½ of a 200 g packReference quantity: 100 g

    Slice and add in step 5. The broth will be less earthy, but the quantity and cooking time remain the same.

  • Essential

    Use Korean chili flakes for their flavor and red color. For less heat start with 1 eating spoon. Cayenne pepper is much hotter and must not be substituted spoon-for-spoon.

  • Essential

    Use in the chili seasoning in step 3. About 3 average peeled garlic cloves make this amount.

  • Substitute available

    If Soy sauce is unavailable

    Use instead
    Tamari
    Substitute quantity
    2 level eating spoonsReference quantity: 30 ml

    Use unsweetened tamari in place of soy sauce. Taste the finished dish before adding more salt. If avoiding wheat, check every packaged ingredient as well.

  • Substitute available

    If Neutral cooking oil is unavailable

    Use instead
    Sunflower oil
    Substitute quantity
    1 level eating spoonReference quantity: 15 ml

    Use the same amount in the pan. Choose a plain oil suitable for cooking; do not use butter, which browns and burns sooner.

  • Optional

    If unavailable, omit the bracken and its addition in step 5. Use only a commercially prepared, already fully cooked product and follow its label. Raw or dried bracken cannot be added directly using this recipe.

  • Optional

    Omit the finishing oil in step 6 if unavailable or unsuitable. The chili and beef still provide a rich flavor.

  • Optional

    Reserve for step 6 and add only as needed after tasting the cooked broth. Leave out if your soy sauce already makes the soup salty enough.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Step 1: Cut the beef into about 4 cm chunks on a separate meat board. Wash the spring onions and cut into 6 cm lengths; split thick white parts lengthwise. Rinse and drain the sprouts, trim the mushrooms and slice them. Set aside any optional pre-cooked bracken. Do not mix ready-to-eat garnishes with raw meat utensils.

    Cut the beef into about 4 cm chunks on a separate meat board. Wash the spring onions and cut into 6 cm lengths; split thick white parts lengthwise. Rinse and drain the sprouts, trim the mushrooms and slice them. Set aside any optional pre-cooked bracken. Do not mix ready-to-eat garnishes with raw meat utensils.

  2. Step 2

    Step 2: Put the beef and 10 small paper cups water in a deep pot. Bring to a boil, skim off the foam, then cover partly and simmer gently for 70–90 minutes. The beef is ready when it pulls apart easily with a fork. Add a little warm water if the level becomes too low; brisket replacement may take longer as described beside the ingredient.

    Put the beef and 10 small paper cups water in a deep pot. Bring to a boil, skim off the foam, then cover partly and simmer gently for 70–90 minutes. The beef is ready when it pulls apart easily with a fork. Add a little warm water if the level becomes too low; brisket replacement may take longer as described beside the ingredient.

  3. Step 3

    Step 3: Lift the tender beef into a clean bowl and let it cool enough to handle. Strain the broth and remove visible excess fat. Tear the beef into bite-size strands with 2 forks. In the emptied pot, warm 1 level eating spoon cooking oil over low heat. Add the minced garlic and chili flakes, stirring for just 20–30 seconds; keep the flakes red, never black.

    Lift the tender beef into a clean bowl and let it cool enough to handle. Strain the broth and remove visible excess fat. Tear the beef into bite-size strands with 2 forks. In the emptied pot, warm 1 level eating spoon cooking oil over low heat. Add the minced garlic and chili flakes, stirring for just 20–30 seconds; keep the flakes red, never black.

  4. Step 4

    Step 4: Immediately ladle in some warm strained broth to stop the chili from frying, then add the remaining broth and shredded beef. Aim for about 8 small paper cups broth after the long simmer, topping up with warm water if needed. Stir in 2 level eating spoons soy sauce and bring to a gentle boil. This makes the base red without scorching the seasoning.

    Immediately ladle in some warm strained broth to stop the chili from frying, then add the remaining broth and shredded beef. Aim for about 8 small paper cups broth after the long simmer, topping up with warm water if needed. Stir in 2 level eating spoons soy sauce and bring to a gentle boil. This makes the base red without scorching the seasoning.

  5. Step 5

    Step 5: Add the spring onions, sprouts, sliced mushrooms and optional pre-cooked bracken. Cover partly and simmer for 15–20 minutes, until the spring onions are very soft and the sprouts are thoroughly cooked. Stir occasionally so all vegetables stay in the hot broth. If the soup becomes too concentrated, add warm water ½ paper cup at a time.

    Add the spring onions, sprouts, sliced mushrooms and optional pre-cooked bracken. Cover partly and simmer for 15–20 minutes, until the spring onions are very soft and the sprouts are thoroughly cooked. Stir occasionally so all vegetables stay in the hot broth. If the soup becomes too concentrated, add warm water ½ paper cup at a time.

  6. Step 6

    Step 6: Taste the cooked broth with a clean spoon. Add the optional salt in small pinches, up to the listed ½ small teaspoon, only if needed. Turn off the heat and stir in the optional 1 small teaspoon sesame oil. Ladle generous beef and vegetables with broth into each bowl and serve with rice if desired; let the very hot soup cool slightly before eating.

    Taste the cooked broth with a clean spoon. Add the optional salt in small pinches, up to the listed ½ small teaspoon, only if needed. Turn off the heat and stir in the optional 1 small teaspoon sesame oil. Ladle generous beef and vegetables with broth into each bowl and serve with rice if desired; let the very hot soup cool slightly before eating.

03 / Enjoy your meal

Finished dish

Finished dish: Yukgaejang — Spicy Beef and Vegetable Soup
Yukgaejang — Spicy Beef and Vegetable Soup
Helpful tips

The important flavor comes from a patient beef simmer, plenty of soft spring onion and chili flakes warmed briefly in oil. This is a complete homemade broth version; no stock cube or ready-made soup packet is required. The 130-minute estimate can increase for a tough cut of brisket. Use a small 180 ml paper cup, a level eating spoon of about 15 ml and a small teaspoon of about 5 ml. Household quantities are approximate; use the same cup and spoons throughout. Packet fractions refer to the labeled packet size, not to an unknown bag. Bracken is optional and may be difficult to find; the soup is still complete without it. Do not try to prepare wild, raw or dried bracken using these instructions. Refrigerate leftovers in a shallow covered container within 2 hours, or within 1 hour if the room is above 32°C. Keep at 4°C or colder and use within 3–4 days. Reheat cooked leftovers until hot throughout, reaching 74°C if measured. Cool the soup in smaller shallow containers rather than leaving the whole hot pot on the counter. Contains soy and often wheat from soy sauce, and sesame if the finishing oil is used.