Yukgaejang (Spicy Beef and Scallion Soup)
Local name: 육개장
In short: Shredded beef brisket simmered with a mountain of scallions, bean sprouts and mushrooms in a deep red, chili-spiked Korean broth. It takes about 2 h 25 min in total and makes 5 servings.
- Prep
- 25 min
- Cook
- 2 h
- Resting
- 30 min
- Total
- 2 h 25 min
- Servings
- 5
- Difficulty
- Medium
- Calories
- 280 kcal
Yukgaejang is a fiery red beef soup thick with scallions, the kind Koreans eat to feel restored, whether on a cold day or in the middle of summer. Brisket is simmered until tender, shredded and cooked with vegetables in a chili and garlic seasoning. The long-cooked scallions turn sweet and silky. It is served with rice, and it tastes best when made a day ahead.
Instructions
- Soak the brisket in cold water for 30 minutes and drain. Put it in a large pot with the water, onion and whole garlic and bring to a boil. Skim the foam, then simmer for 1 hour 15 minutes, until tender.
- Lift out the beef, let it cool for 10 minutes and shred it into strands along the grain. Strain the broth and keep about 2 liters (8 cups).
- Boil the bean sprouts in a pot of water for 3 minutes and drain.
- Warm the neutral oil in the clean pot over low heat. Stir in the chili flakes for 30 seconds until the oil turns red, then add the beef, minced garlic, soy sauce, fish sauce, sesame oil, sugar and pepper. Toss to coat.
- Pour in the strained broth and bring to a boil. Add the mushrooms and bracken and simmer for 15 minutes.
- Add the scallions and bean sprouts and simmer for 15 minutes more, until the scallions are soft and sweet. Taste and add salt if needed.
- Ladle into bowls and serve hot with steamed rice.
Tips
- Make it a day ahead. The scallions and beef keep absorbing the broth, and the flavor deepens. Skim off any fat before reheating.
- Bracken fern and taro stems are traditional but hard to find. Extra bean sprouts and mushrooms make a good substitute.
Questions and answers
How spicy is yukgaejang?
It is medium-hot, with a deep, rounded heat. For a milder soup, use 2 tablespoons of chili flakes instead of 3 and serve extra chili on the side.
Can I use another cut of beef?
Yes. Beef shank is excellent and gives a rich broth. Flank also works but needs a little less simmering time, about an hour.
Can I freeze yukgaejang?
Yes. Freeze it in portions for up to 3 months. Thaw overnight in the fridge and reheat gently, adding a splash of water if the soup has thickened.
How long does it take to make Yukgaejang (Spicy Beef and Scallion Soup)?
About 2 h 25 min in total: 25 min of preparation and 2 h of cooking.
How many calories are in Yukgaejang (Spicy Beef and Scallion Soup)?
About 280 kcal per serving, with 18 g of protein, 11 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 280 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 11 g |
| Fat | 18 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 1350 mg |
Estimated values, calculated from the ingredients.
