Yook Gae Jang Korean Spicy Beef and Vegetable Soup
Warm up with a steaming bowl of Yook Gae Jang, a bold and flavorful Korean spicy beef and vegetable soup that’s perfect for comforting meals or energizing your taste buds. This traditional dish features tender, slow-simmered beef brisket infused with aromatic garlic and scallions, paired with earthy gosari (dried fernbrake), crisp soybean sprouts, and sweet Korean radish. The rich broth, seasoned with gochugaru, sesame oil, and soy sauce, delivers a perfect balance of heat and umami, while ribbons of gently cooked eggs add a satisfying texture. Served hot with steamed rice, this hearty soup is a crowd-pleasing combination of soul-soothing warmth and authentic Korean flavors. Perfect for cozy nights or when you're craving a taste of Korea, Yook Gae Jang showcases the art of slow cooking and vibrant Korean spices.
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Recipe Information
Ingredients
- 1 lb Beef brisket
- 10 cups Water
- 6 Garlic cloves
- 6 Scallions
- 1 cup Korean dried fernbrake (gosari)
- 2 cups Soybean sprouts
- 1 cup Korean radish (mu)
- 2 tbsp Korean chili powder (gochugaru)
- 2 tbsp Sesame oil
- 2 tbsp Soy sauce
- 1 tbsp Salt
- 0.5 tsp Ground black pepper
- 1 tbsp Vegetable oil
- 2 Eggs
Instructions
Place the beef brisket in a large pot and cover with 10 cups of water. Add half of the garlic cloves (whole) and 3 scallions. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for about 1.5 hours, skimming foam as needed.
While the beef simmers, soak the dried fernbrake (gosari) in warm water for 30 minutes to soften, then rinse and trim into 2-inch pieces. Set aside.
Cut the Korean radish into thin strips and rinse the soybean sprouts. Clean and slice the remaining scallions into 2-inch pieces.
Once the beef is tender, remove it from the pot and let it cool slightly. Strain the broth to remove any solids and set it aside. Shred the beef into bite-sized strips by hand.
In a large bowl, mix the shredded beef with the Korean chili powder, sesame oil, soy sauce, minced remaining garlic, and a pinch of black pepper. Toss to coat evenly.
Heat the vegetable oil in a large stockpot over medium heat. Add the seasoned beef mixture and stir-fry for 2-3 minutes until fragrant.
Pour the strained beef broth back into the pot with the beef. Bring it to a boil, then reduce the heat to medium-low. Add the soaked fernbrake, sliced radish, and soybean sprouts.
Simmer the soup for 15-20 minutes, seasoning with salt to taste. Crack the eggs into the soup and gently stir to create ribbons of cooked egg throughout the soup.
Add the sliced scallions during the last 5 minutes of cooking. Serve the Yook Gae Jang hot with steamed rice on the side for a complete meal.
Nutrition Facts
Calories |
2415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.0 g | 182% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 22.3 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 10319 mg | 449% | |
| Total Carbohydrate | 99.7 g | 36% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 42.8 g | ||
| Protein | 226.6 g | 453% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1011 mg | 78% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 6028 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
