Korean spicy beef and veggie soup otherwise known as yukgaejang is my all-time favorite dish. Whenever I visited home, my mom would have a pot of it ready and I would pretty much eat it for every meal during my stay. For me, this dish is home. Even now when she visits, regardless of the length of her stay, she will make a pot of it! She has also perfected making a vegetarian version for my dad. Go mom!
Although this is my mom’s recipe, it’s taken me years to replicate. I’ve come close, but it still doesn’t have that certain touch that moms only have. Although this recipe does not include the gosari (fernbracken) or dang myun (vermicelli), you can certainly add it to the soup. It does, however, include Napa cabbage and carrots which you don’t find in restaurant versions of the soup. I usually make a huge batch and freeze most of it.
Yukgaejang (Korean Beef and Vegetable Soup)
Ingredients
- Broth:
- 12 c. water
- 1 lb. beef flank
- Sauce:
- 4 garlic cloves
- 4 T. fine red pepper powder
- 2 T. soy sauce
- 2 t. sesame oil
- 1 t. salt I tend not to add too much…you can add more later
- Pinch of black pepper
- 1/4 c. water
- Vegetables:
- 8 oz mung bean sprouts
- ¼ of a small head of napa cabbage cut in 1-inch sections
- 1 med. carrot thinly sliced on a diagonal
- 8 shiitake mushrooms or about ¼ lb sliced
- 8 oz daikon or Korean radish thinly sliced
- 4-5 stalks of green onion cut in 2-inch sections
Instructions
- Soak beef in unsalted cold water for about 20-30 minutes until water is pink with blood. Make sure the beef is completely submerged.
- Drain and rinse the beef and place it into a pot of water. Bring it to a boil and let simmer for about 1 1/2 to 2 hours or until beef is really tender. Remove beef and let cool. Set pot of broth aside.
- Pull apart and shred the beef along the grain. Mix the ingredients for the sauce. Add shredded beef and mix until coated. Set aside for at least an hour.
- Bring the broth to a boil. Add all the vegetables (except for green onions) and let simmer for about 20-30 minutes.
- Add the beef and any remaining sauce. Add green onions and let simmer for another 5 minutes.
- Serve in a large soup bowl. Add salt to taste. A serving of steamed white rice is the perfect accompaniment.
As I have mentioned in previous posts, I have several cookbooks on Korean cuisine. The one I usually refer to is called “Discovering Korean Cuisine: Recipes from the Best Korean Restaurants in Los Angeles”, edited by Allisa Park. The photographs are great and each recipe is accompanied by many photos. I think all cookbooks should be loaded with photos! They even include a visual glossary of ingredients. Nothing is dumbed down and the recipes are easy to follow. The book is pretty good about covering all the restaurant standards and even includes a section on desserts.
I bought this book for my daughter & myself. It is very useful and has yummy Korean food!Thanks for the great recommendation!
I have come to adore Korean soup dishes, esp Pork bone soup. It’s turned into my comfort food this winter. The warmth both in spice and temperature along with the incredibly delicious flavours make Korean soup dishes the best. This looks like no exception 🙂
This soup is perfect for winter (tho I eat it year-round!) and is really easy to make!
This looks fantastic! I am Korean and grew up in a Korean household so I’d have to agree that this is one of my favorite dishes. I haven’t tried making it yet myself but I’d love to try!
HI Michelle – It took me a few tries to get it up to “mom” standard, but it’s really easy to prepare and if you make a big batch, it freezes really well.
Looks delicious! I make yuk gae jang quite often for my family. I use gosari and lots of scallions. But yours look certainly healthier with a variety of veggies.
Thanks! Yes, this recipe is a variation on the typical yuk gae jang with all the different vegetables. And depending on what I have on hand or what’s available at the grocery store, the recipe changes a bit.
seems that this recipe would call for making a bone broth in advance, and sub that in for the 12 cups of water. otherwise, i can’t wait to give this a try because it looks absolutely delicious!
This recipe was amazing! I had to substitute some things as I could not find them in the store and I took caligirl’s suggestion of cooking the beef in a beef-based broth instead of plain water. There were no shiitake mushrooms, so I used oyster, and there was no Korean radish, so I used a black radish. The end result was wonderful. This is a great soup during the winter, and seeing as the cold has not let up here on the East coast, it was a perfect day to have it. Thank you so much for sharing this.
I’m so glad you enjoyed it! Recipes should be used more as guidelines, and you did exactly that! Also I’ve never heard of black radish…will have to check that out.
I had never had it either, but I actually really enjoyed it! I ended up snacking on the half I didn’t use. It had a wonderful, kind of sweet taste with a bite to it.
Can you please tell me where I can find “fine red pepper powder”? Is that available at the regular grocery store or do I have to go to te asian market? Is that just red pepper flakes ground up?
HI Mimi – The red pepper flakes in the “regular” stores have a lot of seeds in them compared to the Korean powder and also differs in flavor. You’ll have to go your Asian market if you have one nearby to find the Korean red pepper powder. You can use either “fine” or “coarse” texture. “Coarse” is more versatile and can be used for other recipes. You can also find the pepper online on amazon.com or hmart.com. I like the brand Tae Kyung.
I ordered a lb of taekyung from hmart! Can’t wait to try this!
Yay!! Send me a pic of your soup!