Yukgaejang (육개장 (yukgaejang))
Overview
Yukgaejang is a spicy Korean beef soup. Beef brisket is boiled until tender, shredded by hand and seasoned with chilli flakes, garlic, soy sauce and sesame oil, then returned to the broth with bracken fern stems, mung bean sprouts and plenty of long-cut spring onions. The soup is fiery red, with a layer of chilli oil on top, and beaten egg is often swirled in at the end. It is eaten with a bowl of rice. Glass noodles are sometimes added to make the meal more filling.
History
Yukgaejang developed as a beef version of gaejang, an older soup, and became popular in Seoul in the late nineteenth and early twentieth centuries. It is traditionally served at Korean funerals and memorial gatherings and is also a common summer dish, following the belief of fighting heat with heat. Many restaurants in Korea specialise in it.
Main ingredients
Shredded beef brisket, gosari fern, bean sprouts, spring onions, gochugaru, egg. The soup is built on beef broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Beef soups · Egg soups · More soups from South Korea
Recipe outline serves 4 · ~140 min
Ingredients
- 500 g beef brisket
- 150 g soaked gosari fern stems
- 200 g bean sprouts
- 6 spring onions, cut long
- 3 tbsp gochugaru, 4 garlic cloves, 2 tbsp soy sauce (gluten-free)
- 2 tbsp sesame oil, 2 eggs
Allergens: Contains: Gluten, Eggs, Sesame, Soya. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Boil the brisket in 2.5 l water for 1.5 hours, then shred.
- Mix the meat, fern and spring onions with chilli, garlic, soy sauce and sesame oil.
- Return everything to the broth with the sprouts and simmer for 20 minutes.
- Drizzle in beaten egg and serve with rice.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
