Yukgaejang (육개장)

육개장 (Yukgaejang) is a spicy, hearty Korean soup that is perfect for warming up on a cold day. It is made with shredded beef, vegetables, and a flavorful broth, and is often served with rice.

Yukgaejang (육개장)

Ingredients

  • 1 lb beef brisket, thinly sliced
  • 6 cups water
  • 1 onion, sliced
  • 4 green onions, chopped
  • 1/2 cup fernbrake (gosari), soaked and drained
  • 1/2 cup sliced Korean radish (mu)
  • 1/2 cup shredded carrot
  • 1/2 cup sliced shiitake mushrooms
  • 1/2 cup soaked and sliced dried shiitake mushrooms
  • 1/2 cup soaked and sliced dried bellflower roots (doraji)
  • 1/2 cup soaked and sliced dried fernbrake (gosari)
  • 1/2 cup soaked and sliced dried bracken fern (gosari)
  • 1/2 cup soaked and sliced dried bellflower roots (doraji)
  • 1/2 cup soaked and sliced dried bracken fern (gosari)
  • 1/2 cup soaked and sliced dried bellflower roots (doraji)
  • 1/2 cup soaked and sliced dried bracken fern (gosari)

Instructions

  1. In a large pot, bring the water to a boil.
  2. Add the beef brisket and boil for 30 minutes, skimming off any foam that rises to the surface.
  3. Add the onion, green onions, fernbrake, Korean radish, carrot, and mushrooms to the pot.
  4. Simmer for an additional 30 minutes, or until the beef is tender and the vegetables are cooked.
  5. Season with salt and pepper to taste.
  6. Serve hot with steamed rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
15g
Fat
12g

Supplies

Large pot Knife Cutting board

Tools

Soup ladle Serving bowls Soup spoons

Serving suggestions

Serve 육개장 (Yukgaejang) with a side of kimchi and pickled radish for a complete Korean meal.

Tips & tricks

For an extra kick of heat, add a spoonful of Korean red chili paste (gochujang) to the soup before serving.

Cost

$15