Korean Beef Soup (Yukgaejang)
4 peopl
349
Korean
A bowl of yukgaejang is the kind of comfort food that warms you from the inside out. This classic Korean soup features shredded beef simmered in a rich, spicy broth with garlic, soy, sesame oil and chilli flakes. Traditionally enjoyed as a nourishing meal, the soup is packed with vegetables and silky egg ribbons, giving it both depth and texture. Using pantry staples often found at Big Asia Supermarket like Korean chilli flakes, soy sauce, sesame oil and glass noodles, this version brings authentic flavour while still being easy to cook at home.
Ingredients
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400 g beef brisket or chuck steak
6 cups water
3 cloves garlic, crushed
1 small onion, halved
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1 tbsp sesame oil
1½ tbsp Korean chilli flakes (gochugaru)
1 tbsp soy sauce
1 tsp fish sauce
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1 cup bean sprouts
1 cup sliced shiitake mushrooms (fresh or dried, soaked)
1 cup fernbrake (gosari) or substitute with spinach or Asian greens
2 spring onions, sliced
60 g Korean glass noodles (dangmyeon)
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2 eggs, lightly beaten
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chilli oil
sesame seeds
extra spring onions
Directions
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Place beef, water, onion and garlic in a pot. Bring to a boil, then simmer for 30–40 minutes until the beef becomes tender.
Remove the beef and shred it into thin strips using two forks. Strain the broth and set aside.
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In a bowl mix shredded beef with sesame oil, gochugaru and soy sauce
This step builds the flavour that gives yukgaejang its deep red colour and spicy aroma.
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Return the broth to the pot and add the seasoned beef mixture.
Bring to a gentle simmer and add mushrooms, fernbrake or greens and bean sprouts
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Add glass noodles and cook for 4–5 minutes until soft.
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Slowly drizzle beaten eggs into the soup while stirring gently to create silky ribbons.
Taste and adjust seasoning with soy sauce or fish sauce if needed.