Yukgaejang is a bold and comforting Korean spicy beef soup made with shredded beef, fernbrake, bean sprouts, scallions, and silky egg ribbons simmered in a rich chili broth. This traditional Korean main dish delivers deep flavor from gochugaru (Korean chili flakes), garlic, sesame oil, and slow-simmered beef. If you’re looking for an authentic yukgaejang recipe, this hearty Korean beef soup is warming, protein-rich, and perfect for chilly days or when you crave something satisfying and spicy.

Originating in Korea, yukgaejang (육개장) is often served as a nourishing comfort meal. Historically enjoyed during hot summer months as a restorative dish, today it’s one of the most popular Korean soup recipes worldwide. This homemade version uses accessible ingredients while staying true to traditional flavor.

Course: Main / Lunch / Dinner
Cuisine: Korean

Why This Yukgaejang Recipe Is So Popular

This spicy Korean beef soup is loved because it balances heat, umami, and freshness in every spoonful. Tender shredded beef absorbs the rich chili broth, while vegetables add texture and brightness. Unlike many creamy soups, yukgaejang feels hearty yet clean.

It’s also:

• High in protein
• Naturally dairy-free
• Easy to make gluten-free
• Perfect for meal prep

If you enjoy Korean spicy soup with shredded beef, traditional Korean comfort food, or hearty Asian beef soup recipes, this dish will quickly become a favorite.

Recipe for 4 Servings

INGREDIENTS FOR YUKGAEJANG

Protein:
Beef brisket or flank steak

Vegetables:
Fernbrake (gosari), mung bean sprouts, scallions, onion

Aromatics:
Garlic, fresh ginger

Seasonings & Sauces:
Gochugaru (Korean chili flakes), soy sauce, Korean soup soy sauce (guk-ganjang), sesame oil, salt, black pepper

Other:
Eggs, beef broth or water

HOW TO MAKE YUKGAEJANG

1. In a large pot, add beef and water or broth. Bring to a boil, skim foam, then simmer for 45–60 minutes until tender.
2. Remove beef, let cool slightly, and shred into thin strips. Reserve broth.
3. In a bowl, mix shredded beef with gochugaru, soy sauce, minced garlic, and sesame oil. Let marinate briefly.
4. In the same pot, sauté the seasoned beef mixture for 2–3 minutes to bloom the chili flakes.
5. Add sliced onions and cook until softened.
6. Return reserved broth to the pot and bring to a gentle boil.
7. Add soaked fernbrake and bean sprouts. Simmer 15–20 minutes.
8. Season with guk-ganjang, salt, and pepper to taste.
9. Slowly drizzle beaten eggs into the simmering soup to create egg ribbons.
10. Add sliced scallions just before serving. Serve hot with steamed rice.

DIETARY INFORMATION

• Dairy-Free
• Gluten-Free (use certified gluten-free soy sauce)
• High-Protein
• Paleo adaptable (use coconut aminos instead of soy sauce)
• Low-Carb friendly
• Keto adaptable (omit sprouts and onions in large quantity)

Vegetarian/Vegan Option:
Replace beef with king oyster mushrooms and tofu strips. Use vegetable broth and season with soy sauce, gochugaru, and extra sesame oil for depth.

Lower-Calorie Option:
Use lean flank steak and reduce sesame oil to 2 teaspoons.

Authentic Yukgaejang (Korean Spicy Beef and Vegetable Soup)

A traditional Korean spicy beef soup made with shredded beef, fernbrake, bean sprouts, and egg ribbons simmered in a rich gochugaru broth. Hearty, comforting, and full of bold flavor.

Servings 4

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

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Ingredients

  

• 1 lb beef brisket or flank steak
• 8 cups water or beef broth
• 2 tablespoons gochugaru
• 3 cloves garlic minced
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon guk-ganjang Korean soup soy sauce
• 1 cup soaked fernbrake gosari
• 1 cup mung bean sprouts
• 1 small onion sliced
• 3 scallions sliced
• 2 eggs beaten
• Salt and black pepper to taste

Instructions

 

• Simmer beef in water or broth for 45–60 minutes until tender.
• Remove beef, shred thinly, reserve broth.
• Mix shredded beef with gochugaru, garlic, sesame oil, and soy sauce.
• Sauté seasoned beef in pot for 2–3 minutes.
• Add onions and cook until softened.
• Pour reserved broth back into pot.
• Add fernbrake and bean sprouts; simmer 15–20 minutes.
• Season with guk-ganjang, salt, and pepper.
• Slowly drizzle beaten eggs to form ribbons.
• Add scallions and serve hot.

Notes

Nutrition Facts

Nutrition Facts (per serving – 1¼ cups)
Calories: 320 (16% DV)
Total Fat: 18g (23%)
Saturated Fat: 6g (30%)
Cholesterol: 95mg (32%)
Sodium: 780mg (34%)
Total Carbohydrates: 10g (4%)
Dietary Fiber: 2g (7%)
Sugars: 3g
Protein: 28g (56%)
Iron: 20% DV
Vitamin A: 15% DV
Vitamin C: 12% DV

Nutrition information is an estimate only and may vary based on ingredient brands, substitutions, cooking methods, and portion sizes.

Course: main dish

Cuisine: korean

Keyword: authentic yukgaejang, homemade Korean beef soup, Korean spicy beef soup, spicy Korean soup with vegetables, traditional Korean beef soup, yukgaejang recipe

Recipe Tips

• Soak dried fernbrake overnight for best texture.
• Make the broth a day ahead for deeper flavor.
• Adjust spice level by increasing or decreasing gochugaru.
• Store in refrigerator up to 4 days. Freeze up to 2 months.
• For extra richness, add a splash of chili oil before serving.

Serving Ideas

Serve yukgaejang with:

• Steamed white rice
• Korean kimchi
• Simple cucumber salad
• Korean side dishes (banchan)
• Japchae (glass noodles) for a complete Korean meal

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @wokwithsam on Instagram and hashtag it #wokwithsam.