Yukgaejang

Nutrition · per serving

Steps

1. 1

   Put the beef brisket, water, onion, smashed garlic, sea salt, and black pepper into a medium pot. Bring to a boil over high heat, then immediately lower to a gentle simmer. Skim off any foam in the first few minutes for a cleaner broth. Simmer until the beef is tender enough to shred easily, about 35 minutes.

   300 g beef brisket1.5 L water120 g onion, halved20 g garlic cloves, smashed6 g sea salt1 g black pepper
2. 2

   While the broth cooks, crack the eggs into a bowl and beat until smooth. Heat a lightly oiled nonstick pan over low heat, pour in the eggs, and swirl into a thin layer. Cook just until set with no browning, then slide onto a board, cool briefly, roll up, and slice into thin ribbons. Set aside for garnish.

   2 large eggs
3. 3

   In a bowl, combine the gosari, scallions, minced garlic, gochugaru, sesame oil, and sea salt. Toss thoroughly, rubbing the seasoning into the vegetables with your hands or tongs so the chili hydrates in the oil and coats everything evenly. Let stand while the beef finishes cooking.

   120 g rehydrated gosari (fernbrake), cut into 5 cm lengths120 g scallions, cut into 5 cm lengths12 g garlic, minced18 g gochugaru18 g sesame oil3 g sea salt
4. 4

   When the beef is tender, lift it out to a plate. Strain out and discard the onion and smashed garlic from the broth. Let the beef cool just enough to handle, then shred it by hand into thin strands; shredding with the grain gives the traditional long, hearty texture.

   300 g beef brisket120 g onion, halved20 g garlic cloves, smashed
5. 5

   Return the broth to a boil. Add the shredded beef and the seasoned gosari-scallion mixture. Boil for 8-10 minutes, stirring occasionally, until the broth turns deep red, the scallions soften, and the gosari is fully heated and flavorful. Taste and adjust salt if needed.

   300 g beef brisket120 g rehydrated gosari (fernbrake), cut into 5 cm lengths120 g scallions, cut into 5 cm lengths12 g garlic, minced18 g gochugaru18 g sesame oil3 g sea salt
6. 6

   Ladle the yukgaejang into warm bowls and top each serving with egg ribbons. Serve immediately while piping hot.

   2 large eggs

Origin & History

Yukgaejang is a classic Korean spicy beef soup known for its bold red broth, shredded meat, and hearty vegetables. It developed as a restorative dish and is especially associated with nourishing home cooking and special occasions. Regional and household versions vary, but scallion, chili, and shredded beef remain central to its identity.