Authentic Yukgaejang Recipe (Korean Spicy Beef Soup)

Yukgaejang (육개장) is a hearty Korean spicy beef soup made with tender shredded beef, green onions, bean sprouts, gosari, mushrooms, garlic, and gochugaru.

Its deep red broth looks intensely spicy, but a well-made yukgaejang is about much more than heat. Slow-cooked beef creates a rich savory broth, while Korean red pepper flakes, sesame oil, vegetables, and aromatics build layers of flavor.

This authentic yukgaejang recipe follows the traditional Korean home-cooking method: simmer the beef until tender, shred it by hand, season the meat and vegetables, and cook everything together in the beef broth.

Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Total Time: About 2 hours
Servings: 4–6

1. What Is Yukgaejang?

Yukgaejang is a spicy Korean beef and vegetable soup known for its deep red broth and generous amount of shredded ingredients.

The name is written 육개장 in Korean and is usually romanized as yukgaejang. Outside Korea, it is commonly described as Korean spicy beef soup.

Traditional versions typically include beef, large amounts of green onion, gosari (bracken fern), bean sprouts, garlic, and Korean red pepper flakes.

Unlike stews such as kimchi jjigae or sundubu jjigae, yukgaejang does not depend on fermented kimchi or tofu for its primary flavor. Its character comes from a combination of beef broth, vegetables, shredded meat, and a spicy gochugaru-based seasoning.

The finished soup should taste rich, savory, spicy, and slightly smoky, with plenty of vegetables in every spoonful.

2. Korean Kitchen Note

Yukgaejang is the kind of Korean soup that is often cooked in a large pot rather than a single small serving.

That makes sense when you look at the preparation. The beef is first simmered until tender, cooled enough to handle, shredded, seasoned, and then returned to the broth with several vegetables.

Once that work is done, making a generous batch is practical—and yukgaejang reheats exceptionally well.

Although the steaming red soup looks like an obvious winter dish, Koreans also enjoy hearty hot foods during summer. Eating a hot, nourishing soup even in hot weather is a familiar part of Korean food culture.

At home, the simplest way to eat yukgaejang is with freshly steamed rice and kimchi. Some people keep the rice separate, while others spoon rice directly into the spicy broth.

3. Ingredients

For 4–6 servings:

For the Beef Broth

• 500 g (about 1.1 lb) beef brisket
• 10 cups (about 2.4 liters) water
• 1/2 medium onion
• 100 g (3.5 oz) Korean radish, cut into large pieces, optional
• 2 dried shiitake mushrooms

Vegetables

• 150 g (5.3 oz) prepared gosari (bracken fern), drained
• 200 g (7 oz) mung bean sprouts
• 4 large Korean green onions or 8–10 regular green onions
• 2 cooked shiitake mushrooms from the broth, sliced

Seasoning

• 3 tablespoons Korean red pepper flakes (gochugaru)
• 1 tablespoon toasted sesame oil
• 1 tablespoon neutral cooking oil
• 2 tablespoons Korean soup soy sauce (gukganjang)
• 1 tablespoon fish sauce, optional
• 1 1/2 tablespoons minced garlic
• 1/2 teaspoon freshly ground black pepper
• Salt, to taste

Note: This recipe uses gochugaru rather than relying on gochujang. This gives the soup a clean, spicy red broth without making it overly thick or sweet.

4. Global Ingredient Substitution Guide

Beef Brisket

Brisket is one of the best cuts for yukgaejang because it becomes tender enough to shred while producing a flavorful broth.

If brisket is unavailable, use beef chuck, shank, or another cut suitable for slow simmering.

Gosari

Gosari (고사리) is Korean bracken fern and gives traditional yukgaejang its distinctive earthy flavor and slightly chewy texture.

Korean supermarkets commonly sell it already soaked or cooked in refrigerated packages. This is the easiest option for cooks outside Korea.

If gosari is difficult to find, you can omit it and increase the mushrooms and bean sprouts. The flavor will not be identical to traditional yukgaejang, but the soup will still be delicious.

If using dried gosari, prepare it completely according to the package directions before adding it to the soup. Do not add hard, untreated dried gosari directly to the broth.

Large Korean Green Onions

Korean dae-pa are large, thick green onions that become sweet and tender when cooked.

If you cannot find them, regular scallions work well. Use a generous amount because green onion is an important vegetable in yukgaejang, not merely a garnish.

Korean Soup Soy Sauce

Gukganjang is a Korean soy sauce traditionally used for seasoning soups. It has strong savory and salty flavor without adding too much dark color.

If unavailable, start with a smaller amount of regular soy sauce and adjust the final seasoning with salt.

Gochugaru

For authentic flavor, Korean red pepper flakes are strongly recommended.

Do not substitute the same amount of cayenne pepper. Cayenne is generally much hotter and lacks the slightly fruity character of Korean gochugaru.

5. Step-by-Step: How to Make Yukgaejang

Step 1. Make the Beef Broth

Place the beef brisket in a large pot with the water, onion, Korean radish, and dried shiitake mushrooms.

Bring to a boil, then reduce the heat to maintain a steady simmer.

Skim away any foam that rises to the surface during the first several minutes.

Cover partially and simmer for about 60 to 75 minutes, or until the beef is tender enough to pull apart easily.

Step 2. Shred the Beef

Remove the cooked beef, mushrooms, onion, and radish from the broth.

Discard the onion. The radish can be sliced and returned to the soup if desired.

Allow the beef to cool just enough to handle, then pull it apart along the grain into thin strips.

Slice the cooked shiitake mushrooms.

Step 3. Prepare the Vegetables

Cut the prepared gosari into approximately 2- to 3-inch pieces.

Wash and drain the mung bean sprouts.

Cut the green onions into long pieces, approximately 2 to 3 inches in length.

Step 4. Make the Spicy Seasoning

In a large bowl, combine the gochugaru, sesame oil, neutral oil, soup soy sauce, fish sauce, garlic, and black pepper.

Mix well.

Add the shredded beef, gosari, sliced mushrooms, and green onions. Toss everything gently until evenly coated with the red seasoning.

Step 5. Return Everything to the Broth

Bring the reserved beef broth back to a gentle boil.

Add the seasoned beef and vegetable mixture.

Stir well and simmer for about 15 minutes.

Step 6. Add the Bean Sprouts

Add the mung bean sprouts and continue simmering for another 10 minutes.

The vegetables should be tender but still retain some texture.

Step 7. Adjust the Seasoning

Taste the broth.

Add additional soup soy sauce or salt as needed. Because soup soy sauce and fish sauce are both salty, season gradually.

If you prefer more heat, add a small additional amount of gochugaru rather than cayenne pepper.

Step 8. Serve Hot

Ladle the yukgaejang into large soup bowls.

Serve piping hot with freshly steamed rice and kimchi.

6. Korean Cook's Tips

Cook the beef until it truly shreds. If the brisket is still difficult to pull apart, continue simmering it. The texture of the shredded beef is an important part of yukgaejang.

Use plenty of green onions. They are a main ingredient, not just a garnish.

Do not burn the gochugaru. Korean red pepper flakes can become bitter when exposed to excessively hot oil. Mixing them into the seasoning before simmering is a forgiving method for home cooks.

Season at the end. The broth becomes more concentrated as it cooks, so adding too much soy sauce or salt early can make the final soup overly salty.

Make enough for tomorrow. Yukgaejang often tastes even deeper after resting overnight because the seasoning has more time to penetrate the meat and vegetables.

7. Nutrition Notes

Yukgaejang is a substantial soup containing both protein-rich beef and a generous amount of vegetables.

Beef contributes protein, iron, zinc, and vitamin B12, while bean sprouts, mushrooms, green onions, and gosari provide additional plant foods and dietary fiber.

Because the dish uses gochugaru, soup soy sauce, and sometimes fish sauce, both spiciness and sodium can vary significantly from recipe to recipe.

If you are watching sodium intake, use less soup soy sauce and fish sauce during cooking and adjust the final bowl gradually rather than heavily seasoning the entire pot.

It is best to think of yukgaejang as a hearty mixed meal rather than as a medicinal or “detox” food. Pairing it with a moderate serving of rice creates a satisfying Korean meal.

8. Why It Works: Cooking Science

Why Is Brisket Good for Yukgaejang?

Brisket contains connective tissue that gradually softens during moist, slow cooking.

As the meat cooks, collagen in the connective tissue breaks down, allowing the beef to become tender enough to shred while contributing body and richness to the broth.

Why Shred the Beef Instead of Cutting It Into Cubes?

Shredding creates more surface area for the spicy seasoning and broth to coat.

It also allows the beef to mix naturally with the long strands of gosari and green onion, giving yukgaejang its characteristic texture.

Why Use Both Sesame Oil and Neutral Oil?

Sesame oil contributes aroma, while neutral oil carries the flavor and color compounds from gochugaru without making sesame flavor overpowering.

The combination creates a rich red broth while keeping the flavor balanced.

Why Should Gochugaru Not Be Burned?

Gochugaru contains aromatic and color compounds that are released effectively in fat, but excessive heat can scorch the pepper particles and create bitter flavors.

Keeping the temperature controlled preserves the bright red color and rounded chili flavor.

Why Add Bean Sprouts Later?

Bean sprouts cook faster than slow-simmered beef and gosari.

Adding them toward the end helps preserve their texture rather than cooking them until completely soft.

9. What to Serve With Yukgaejang

The essential accompaniment is steamed short-grain rice.

You can serve the rice in a separate bowl or add spoonfuls directly to the soup as you eat.

Good Korean side dishes include:

• Baechu kimchi
• Kkakdugi (radish kimchi)
• Gyeran mari (Korean rolled omelet)
• Simple seasoned vegetables
• Cucumber salad

Because yukgaejang already contains beef and several vegetables, you do not need many additional dishes to make a complete meal.

10. Frequently Asked Questions

What is yukgaejang made of?

Traditional yukgaejang is made with shredded beef, beef broth, green onions, gosari, bean sprouts, garlic, gochugaru, and Korean seasonings such as soup soy sauce and sesame oil.

What is the best beef for yukgaejang?

Beef brisket is one of the best choices because it produces flavorful broth and becomes tender enough to shred after slow simmering. Beef chuck or shank can also work.

Is yukgaejang very spicy?

It is definitely a spicy Korean soup, but the heat level can be adjusted by changing the amount of gochugaru. Korean red pepper flakes generally provide a rounder chili flavor than an equivalent amount of cayenne pepper.

Can I make yukgaejang without gosari?

Yes. Gosari provides an earthy flavor and traditional texture, but the soup can still be made without it. Increase the mushrooms, green onions, or bean sprouts to compensate.

What can I substitute for gosari?

There is no exact substitute for gosari. For texture, mushrooms are one of the most practical alternatives for cooks who cannot find Korean bracken fern.

Does yukgaejang contain gochujang?

Recipes vary. Some versions include a small amount of gochujang, but it is not necessary. This recipe uses gochugaru to produce a clean, spicy broth.

Can I make yukgaejang ahead of time?

Yes. In fact, it reheats very well. Store cooled yukgaejang in an airtight container in the refrigerator and reheat thoroughly before serving.

Can yukgaejang be frozen?

Yes. Divide cooled soup into freezer-safe containers and freeze in practical serving portions. The texture of the vegetables may become slightly softer after thawing, but the soup remains flavorful.

11. More Korean Recipes

If you enjoy Korean soups and stews, try these recipes next:

• Miyeokguk – Korean Seaweed Soup with Beef
• Soegogi Muguk – Korean Beef and Radish Soup
• Samgyetang – Korean Ginseng Chicken Soup
• Sundubu Jjigae – Korean Soft Tofu Stew
• Doenjang Jjigae – Korean Soybean Paste Stew
• Kkotgetang – Korean Spicy Crab Stew

12. Key Takeaways

Authentic yukgaejang gets its depth from several layers of cooking rather than from a single strong seasoning.

Start by making a flavorful beef broth, cook the brisket until it can be easily shredded, season the beef and vegetables generously with gochugaru, garlic, sesame oil, and soup soy sauce, and then simmer everything together.

The most important ingredients are tender shredded beef, plenty of green onion, Korean red pepper flakes, bean sprouts, and—when available—gosari.

Serve the finished Korean spicy beef soup steaming hot with rice and kimchi for a hearty Korean home-cooked meal that is deeply savory, warming, and satisfying.