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.
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.
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.