Korean Spicy Beef Soup (Yukaejang)
A hearty Korean soup, Yukgaejang is a fiery red, bold, and spicy dish packed with meat and vegetables.
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Instructions
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In a large pot, bring brisket and water to a boil, then reduce heat to medium-low, partially cover, and simmer, skimming fat and foam, until the meat is tender.
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Remove the brisket from the broth, keeping the broth in the pot. Once cool enough to handle, hand-shred the beef with the grain.
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Combine the shredded beef with scallions, bean sprouts, fernbrake, garlic, sesame oil, gochugaru, gochujang, soy sauce, and black pepper; toss to mix.
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Add the seasoned beef mixture to the reserved broth, bring to a boil, then reduce heat to low and simmer for 5 minutes, adjusting taste with soy sauce if needed.
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Swirl beaten eggs into the soup while continuously stirring.
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If using, add noodles, then remove from heat, divide into bowls, and serve.