📝 About This Recipe
Yukgaejang is a cornerstone of Korean comfort food, renowned for its deep, complex broth and its ability to revitalize the spirit. This hearty soup features tender brisket hand-shredded into a crimson broth infused with toasted sesame oil, garlic, and a bold kick of Korean chili flakes. Packed with earthy gosari (fernbrake) and crunchy bean sprouts, it offers a symphony of textures that makes every spoonful a celebration of rustic Korean flavors.
🥗 Ingredients
The Broth Base
- 1 lb Beef Brisket (soaked in cold water for 30 minutes to remove excess blood)
- 12 cups Water
- 1 medium Onion (halved)
- 6 pieces Garlic Cloves (smashed)
- 3-4 pieces White parts of Scallions (cut into 3-inch lengths)
Vegetables and Texture
- 1 oz Dried Gosari (Fernbrake) (soaked, boiled until tender, and cut into 3-inch pieces)
- 8 oz Soybean Sprouts (washed and drained)
- 8-10 stalks Green Onions (cut into 3-inch lengths)
- 1 cup Oyster Mushrooms (shredded into bite-sized pieces)
The Spicy Seasoning Paste
- 4 tablespoons Gochugaru (Korean Chili Flakes) (adjust for spice preference)
- 2 tablespoons Toasted Sesame Oil
- 1 tablespoon Vegetable Oil
- 2 tablespoons Minced Garlic
- 3 tablespoons Soup Soy Sauce (Guk-ganjang) (specifically for soups for a saltier, lighter color)
- 1 tablespoon Fish Sauce (adds a deep umami finish)
- 1/2 teaspoon Black Pepper (freshly ground)
Final Flourish
- 2 large Eggs (lightly beaten)
- to taste Salt
👨🍳 Instructions
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1
Place the soaked brisket in a large heavy-bottomed pot with 12 cups of water, onion, smashed garlic, and scallion whites. Bring to a boil over high heat.
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2
Once boiling, reduce heat to medium-low and skim off any foam or impurities that rise to the surface to ensure a clear broth. Simmer for 1 hour until the beef is tender.
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3
While the broth simmers, prepare the spicy seasoning paste. In a small bowl, mix the gochugaru, sesame oil, vegetable oil, minced garlic, soy sauce, fish sauce, and black pepper. Let it sit to allow the flavors to meld.
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4
Once the beef is cooked, remove it from the pot and let it cool slightly. Strain the broth through a fine-mesh sieve, discarding the aromatics. You should have about 8-9 cups of rich beef stock.
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5
Tear the cooled beef by hand along the grain into thin, bite-sized strips. This traditional method allows the beef to absorb more of the spicy seasoning.
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6
In a large mixing bowl, combine the shredded beef, gosari (fernbrake), and the spicy seasoning paste. Mix thoroughly by hand (use a glove!) to coat every fiber of the beef and vegetables.
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7
Return the strained broth to the pot and bring it back to a boil. Add the seasoned beef and vegetable mixture.
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8
Add the soybean sprouts, mushrooms, and the remaining 3-inch green onion pieces to the pot. Cover and simmer for 20 minutes.
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9
Taste the soup. Add salt or an extra splash of fish sauce if needed. The flavor should be bold, savory, and spicy.
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10
Slowly drizzle the beaten eggs into the boiling soup in a circular motion. Do not stir immediately; let the eggs cook into soft, silky ribbons for about 30 seconds before gently swirling.
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11
Turn off the heat. Ladle the hot soup into deep bowls, ensuring everyone gets a generous portion of beef and vegetables.
💡 Chef's Tips
For the most authentic flavor, use 'Guk-ganjang' (Korean soup soy sauce); it is saltier and lighter in color than regular soy sauce. If you cannot find dried gosari, you can substitute with extra mushrooms (shiitake or king oyster) or even rehydrated taro stems. Always hand-shred the beef rather than slicing it with a knife; the jagged edges of shredded beef hold onto the soup's oils and spices much better. Don't skip the step of soaking the beef in cold water—it removes the 'bloody' taste and results in a much cleaner, professional-quality broth. If the soup is too spicy, add a little more water or a pinch of sugar to balance the heat.
🍽️ Serving Suggestions
Serve steaming hot with a bowl of fluffy short-grain white rice (perfect for dipping or mixing directly into the soup). Pair with a side of well-fermented Baechu-kimchi (Napa cabbage kimchi) for a sour contrast to the rich broth. Include a side of Kkakdugi (cubed radish kimchi) for a refreshing, crunchy texture. A cold glass of Boricha (barley tea) is the traditional way to soothe the palate after this spicy meal. Top with a sprinkle of toasted sesame seeds or a few drops of chili oil for extra visual appeal.