Yukgaejang

Yukgaejang is Korea's iconic spicy beef soup — tender shredded brisket, earthy bracken fern, and crisp bean sprouts swimming in a fiery, garlicky broth. Deeply warming and full of texture, it is the ultimate comfort bowl on a cold day. This version stays true to the classic Seoul flavor.

Prep time

20 mins

Cook time

90 mins

Total time

110 mins

Servings

4 servings

Calories

380

Ingredients

• 400 g beef brisket, in one piece
• 2 liters water, plus more for soaking
• 100 g dried gosari (bracken fern), soaked and rinsed
• 150 g mung bean sprouts, tailed
• 4 spring onions, cut into 5 cm lengths
• 4 garlic cloves, minced
• 3 tablespoons Korean chili flakes (gochugaru)
• 2 tablespoons toasted sesame oil
• 2 tablespoons soy sauce
• 1 teaspoon fine salt, plus more to taste
• 1 teaspoon ground black pepper
• 2 large eggs, lightly beaten (optional)

Instructions

1. Place the brisket in a large pot with 2 liters of water and bring to a boil. Skim off the foam, then reduce to a gentle simmer for 60 minutes until the beef is fork-tender.
2. Lift out the beef and let it rest until cool enough to handle. Shred it into thin strips with your fingers or two forks, and strain the broth, reserving it.
3. Return the broth to the pot. Squeeze the soaked bracken fern dry, cut into 5 cm lengths, and add to the pot along with the bean sprouts and spring onions.
4. Heat the sesame oil in a small pan over medium heat. Stir in the garlic and gochugaru for 30 seconds until fragrant, then scrape this chili oil into the soup.
5. Add the shredded beef, soy sauce, salt, and pepper. Simmer for 20 minutes so the vegetables absorb the broth.
6. If using, drizzle in the beaten eggs in a slow stream and stir once to form silky ribbons. Taste and adjust salt, then serve piping hot with steamed rice.

Pro tips

• Skimming the broth keeps the soup clear and its flavor clean.
• Simmer the bracken fern long enough that it turns silky rather than chewy.
• Make it a day ahead; like all Korean stews, yukgaejang tastes deeper after a night in the fridge.
• Add the chili oil off the direct boil so the gochugaru keeps its bright, fruity heat.

Frequently asked questions