Yukgaejang
Yukgaejang originates from the royal court cuisine of the Joseon dynasty, where it was considered a fortifying soup, served especially in summer to combat heat-induced fatigue — the reverse of the Western instinct to pair spicy hot soups with winter. The name literally means 'tangled beef', referring to the shredded meat strands mixed through the vegetables. The soup often appears at funerals and wakes in South Korea, served to guests as a traditional gesture of hospitality, alongside plain steamed rice.
Boiled beef, hand-shredded
Long-simmered beef brisket cools, then is torn by hand into long, thin strands, never cut with a knife.
Spicy red oil, the colour's base
Hot oil mixed with ground chili powder colours the soup a deep red and gives it its signature heat.
Bean sprouts and boiled fernbrake
Mung bean sprouts and boiled fernbrake shoots (gosari) bring crunch and a slightly earthy taste.
Beaten egg swirled in at the end
Beaten egg, drizzled into the boiling soup right before serving, forms soft, silky ribbons.
Ingredients 4 servings
- 600g beef brisket
- 2l water
- 200g mung bean sprouts
- 150g boiled fernbrake (gosari)
- 3 spring onion stalks, cut into pieces
- 4 tbsp oil
- 3 tbsp ground chili powder
- 3 garlic cloves, minced
- 2 eggs, beaten
How to make it
- 1Boil the beef brisket in plenty of water for about an hour and a half, until very tender.
- 2Remove the meat, let it cool slightly, then tear it by hand into long, thin strands, keeping the broth.
- 3Mix the oil with the ground chili powder and garlic, forming an aromatic red oil.
- 4Stir-fry the shredded meat and spring onions in the red oil for a few minutes, until well coated in colour.
- 5Pour the beef broth over the mixture and bring to a boil.
- 6Add the bean sprouts and fernbrake, letting it simmer until the vegetables are tender.
- 7Drizzle the beaten egg into the boiling soup right before serving, stirring gently.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
