🍲 Yukgaejang (spicy beef soup)

Name: Yukgaejang (spicy beef soup)
Total time: 150 min
Yield: 4
Cuisine: Korea
Ingredients: 500 g beef brisket or flank; 2 litres water; 150 g bean sprouts; 150 g soaked, cooked gosari (fern brake), cut into lengths; 6 scallions, cut into 6 cm lengths; 2–3 tbsp gochugaru (Korean chili flakes); 4 garlic cloves, minced, 2 tbsp vegetable oil, salt, pepper; 2 eggs, beaten

Origin: Korea

382kcal

per serving · 450 g

85kcal

per 100 g

36 gProtein8 g / 100 g

18 gFat4 g / 100 g

22 gCarbs5 g / 100 g

Yukgaejang is a fiery Korean soup of shredded beef simmered with scallions, bean sprouts and gosari (fern brake shoots) in a deep red broth seasoned with gochugaru chili flakes. Beaten egg is often swirled in at the end, forming soft ribbons. The soup is hearty, spicy and savoury, and is served piping hot with a bowl of rice on the side.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly5 g carbs per 100 g

Not vegetarianbecause of: beef

Not veganbecause of: beef, egg

Allergens

Contains (in a typical recipe):

⚠ Eggs ⚠ Soy

What it is made of

beefscallionbean sproutsgosari fern stemsegggochugaru

Recipe

4 servings150 min

Ingredients

500 g beef brisket or flank
2 litres water
150 g bean sprouts
150 g soaked, cooked gosari (fern brake), cut into lengths
6 scallions, cut into 6 cm lengths
2–3 tbsp gochugaru (Korean chili flakes)
4 garlic cloves, minced, 2 tbsp vegetable oil, salt, pepper
2 eggs, beaten

Method

Simmer the beef in the water for 1½ hours until tender; remove, cool and shred, keeping the broth.
Mix the gochugaru, garlic and oil into a paste and toss with the shredded beef, gosari and scallions.
Return everything to the broth with the bean sprouts and simmer for 20 minutes; season with salt and pepper.
Drizzle in the beaten egg, wait 30 seconds and stir gently, then serve hot.

How to make it lighter

Use a lean cut and skim the fat off the chilled broth.
Reduce the oil in the chili paste to 1 tbsp — 1 tbsp oil is about 120 kcal.
Load the bowl with extra bean sprouts and scallion and keep the rice to a small bowl.

History

Yuk means "meat" (here beef), and the soup is usually described as a beef version of older spicy Korean stews. It is eaten in summer as well as winter, following the Korean idea of fighting heat with heat, and is commonly served to guests at Korean funerals.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →