My Korean Kitchen · by Sue★ 5.0 (10)

Yukgaejang (Korean Spicy Beef Soup)

Name: Yukgaejang (Korean Spicy Beef Soup)
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4
Cuisine: korean
Ingredients: 10 cups water; 350 g beef brisket ((12 ounces) or flank steak, shank steak); 1 onion ((260g / 9 ounces), cut in half); 75 g green onions; 1 tsp black peppercorn (, whole ); 1 Tbsp cooking oil ((I used rice bran oil)); 3 Tbsp sesame oil; 75 g green onion ((2.6 ounces)); 3 Tbsp Korean chili powder, ((preferred) or Korean chili flakes, gochugaru); 95 g shiitake mushrooms ((3.3 ounces), fresh, thinly sliced); 100 g hydrated gosari ((fernbrake), (3.5 ounces), cut into 4 cm to 5 cm, refer to my cooking tips above); 2 Tbsp Korean chili oil ((optional)); 200 g bean sprouts ((7 ounces)); 2 Tbsp Korean soup soy sauce ((gukganjang)); 1 Tbsp Korean fish sauce ((or Korean soup soy sauce)); 1/2 Tbsp minced garlic; 1/2 tsp fine sea salt; 1/8 tsp ground black pepper; 10 g green onion ((0.4 ounces), thinly sliced); fine sea salt (, to taste)

NUTRITION · PER SERVING140M COOK

CAL 17%·PRO 50%

CARBS 16G19% OF CAL

5G FIBER5G SUGAR6G OTHER

FAT 22G58% OF CAL

4G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Yukgaejang is a hearty, spicy Korean beef soup made slowly with chili powder, mushrooms, bean sprouts, and sesame oil. It's deeply flavored and warming, a traditional comfort dish.

mainkoreansoupbeefdairy free

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We index the facts; the cooking instructions live with the creator.

Ingredients

serves 4

10 cups water
350 g beef brisket ((12 ounces) or flank steak, shank steak)
1 onion ((260g / 9 ounces), cut in half)
75 g green onions
1 tsp black peppercorn (, whole )
1 Tbsp cooking oil ((I used rice bran oil))
3 Tbsp sesame oil
75 g green onion ((2.6 ounces))
3 Tbsp Korean chili powder, ((preferred) or Korean chili flakes, gochugaru)
95 g shiitake mushrooms ((3.3 ounces), fresh, thinly sliced)
100 g hydrated gosari ((fernbrake), (3.5 ounces), cut into 4 cm to 5 cm, refer to my cooking tips above)
2 Tbsp Korean chili oil ((optional))
200 g bean sprouts ((7 ounces))
2 Tbsp Korean soup soy sauce ((gukganjang))
1 Tbsp Korean fish sauce ((or Korean soup soy sauce))
1/2 Tbsp minced garlic
1/2 tsp fine sea salt
1/8 tsp ground black pepper
10 g green onion ((0.4 ounces), thinly sliced)
fine sea salt (, to taste)

At a glance

PER SERVING · TIME 140M