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How to Make Korean Yukgaejang (Deep, Spicy, and Rich Beef Soup)
- MyFreshDash
- 2 days ago
- 3 min read
What is Yukgaejang?
Yukgaejang is one of Korea’s most iconic spicy soups. Bold, deeply savory, and packed with vegetables and beef, it’s the kind of dish that warms you from the inside out. The broth is rich and layered, built slowly with toasted chili oil, aromatics, and properly seasoned beef.
What sets great yukgaejang apart isn’t just heat. It’s balance. The soup should be spicy but clean, hearty but not greasy, and full of depth without tasting muddy. This recipe focuses on building that balance step by step, using a seasoning method that brings out a deep beefy flavor while keeping the broth clear and bold.
If you’re looking for a reliable, restaurant-quality yukgaejang you can make at home, this method delivers.
TL;DR
Classic Korean spicy beef soup
Deep, savory broth built with chili oil and doenjang
Loaded with beef, radish, mushrooms, and bean sprouts
Rich but balanced, spicy without being overwhelming
Perfect with rice or noodles
Ingredients
Beef brisket (yangji): 400g
Salt: 4 pinches (for beef)
All-purpose flour: 1 tbsp
Green onions: 2 stalks
Oyster mushrooms (neutari): 200g
Korean radish: 500g
Soybean sprouts: 300g (don’t exceed 300g)
For stir-frying / seasoning base
Cooking oil: 4 tbsp
Sesame oil: 2 tbsp
Gochugaru (Korean chili flakes): 5 tbsp
Fine salt: 1/2 tbsp
Gukganjang (Korean soup soy sauce): 5 tbsp
Tuna extract / tuna fish sauce (chamchi-aek): 4 tbsp
Ssamjang: 2 tbsp
Minced garlic: 1 tbsp
➡️ Shop Cooking & Sesame Oils @MyFreshDash
Liquid
Water: 2 liters
Step-by-Step Korean Yukgaejang Recipe
Step 1) Slice the beef
Slice 400g brisket thinly against the grain, then cut into bite-size pieces.
Step 2) Salt + flour coat
Add 4 pinches of salt to the beef and mix lightly. Add 1 tbsp flour and toss until evenly coated.
Step 3) Prep the vegetables
Radish (500g): slice thin (nabak-style)
Green onions (2): split lengthwise, cut into 5cm pieces
Oyster mushrooms (200g): trim the tough base and tear into bite-size strips
Soybean sprouts (300g): wash clean and drain (keep at 300g or less)
Step 4) Stir-fry the beef
Preheat a pot, then add:
Cooking oil 4 tbsp
Sesame oil 2 tbsp
Add the flour-coated beef and stir-fry over medium heat until it looks moist and the raw color fades.
Step 5) Add green onion + radish
Once the beef is no longer pink, add the green onions and stir-fry briefly, then add the radish and stir-fry together.
Step 6) Bloom the gochugaru
Lower the heat, add gochugaru 5 tbsp, and stir-fry while scraping up anything stuck to the bottom of the pot.
Step 7) Add the seasonings
When the chili oil starts to form, add:
Minced garlic 1 tbsp
Gukganjang 5 tbsp
Tuna extract 4 tbsp
Fine salt 1/2 tbsp
Mix and stir-fry so everything is evenly coated and fragrant.
Step 8) Add water + mushrooms + ssamjang
Pour in 2 liters water, then add:
Oyster mushrooms
Ssamjang 2 tbsp (the key ingredient)
Bring to a boil over high heat.
Step 9) Simmer 20 minutes
Once it’s bubbling strongly, cover with a lid and simmer over medium heat for 20 minutes.
Step 10) Add bean sprouts + simmer 15 minutes
Add the soybean sprouts, cover again, and simmer for 15 more minutes.
Cook until the radish turns translucent.
To Serve
Ladle the yukgaejang into bowls and top with additional green onions and chili flakes if desired.
Serve hot with:
Steamed rice, or
Cooked wheat noodles for yukgaejang-kalguksu
Helpful Tips
Doenjang adds umami and depth without making the soup taste heavy.
Avoid boiling aggressively once the broth is built. Gentle simmering keeps the flavor clean.
Yukgaejang tastes even better the next day.
If the soup tastes too intense, add a small amount of water rather than more seasoning.
FAQ
Is yukgaejang supposed to be very spicy?
It should be bold but balanced. Heat should support the beefy broth, not overpower it.
Can I use different cuts of beef?
Yes. Brisket, chuck, or flank work well as long as they’re sliced against the grain.
Why use doenjang in yukgaejang?
Doenjang adds depth and body to the broth without making it taste like soybean paste stew.
Can I freeze yukgaejang?
Yes. Let it cool completely, then freeze in portions for up to one month.
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