Korean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Yukgaejang (Spicy Beef Soup)
A fiery, hearty soup made with shredded beef, scallions, fernbrake, and a spicy chili oil base.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Boil the beef brisket in 10 cups of water with a few garlic cloves and half an onion for 1 hour until tender. Remove the meat to cool, and strain the broth (you should have about 7 cups left).
- 2
Shred the cooled beef brisket by hand along the grain into thin strips.
- 3
In a large bowl, mix the shredded beef, rehydrated gosari, and blanched bean sprouts. Add the gochugaru, soup soy sauce, sesame oil, and minced garlic. Massage the spicy seasoning deeply into the meat and vegetables.
- 4
Heat 1 tbsp of vegetable oil in a large heavy pot over medium heat. Add the seasoned beef and vegetable mixture, sautéing for 2-3 minutes to release the chili flavors.
- 5
Pour the reserved beef broth into the pot and bring to a boil. Reduce heat and simmer for 20 minutes.
- 6
Add the massive pile of cut scallions and simmer for another 10-15 minutes until the scallions are soft, sweet, and melting into the fiery red broth. Serve with rice.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
60/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving760
Calories
58 g
Protein
16 g
Carbs
52 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Yukgaejang is a robust, fiery soup of shredded beef brisket, scallions, bean sprouts, and fernbrake in a gochugaru-laced broth. A summer stamina food meant to restore through sweat, it is also funeral and gathering food. The hand-shredded beef and bundles of scallion give it its hearty, stringy texture.
Listahan note
This version simmers brisket until it shreds easily, then builds a deep chili-oil broth loaded with scallions, sprouts, and fernbrake for a hearty, spicy bowl.
Technique cues
- Simmer the brisket until it shreds by hand for the right texture.
- Bloom the gochugaru in oil to build a deep, red, aromatic broth.
- Use plenty of scallions; they are a main ingredient, not a garnish.
Kitchen flow
- Parallel prep
- Simmer and shred the beef while you prep the scallions and sprouts.
- Make-ahead
- The soup deepens overnight; make it a day ahead.
- Leftover move
- Leftover Yukgaejang (Spicy Beef Soup) reheats well covered on the stove or in the oven with a splash of liquid; avoid the microwave, which tends to toughen the beef brisket or flank on a fast reheat. The simmer step is what sets the pace here.
- Cleanup rhythm
- One large pot; the chili oil rinses easier while warm.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Beef brisket
Main protein
Purpose: Shredded brisket gives the soup its hearty, stringy body.
Handling: Simmer until tender, then shred by hand along the grain.
Adaptation: Flank steak shreds similarly.
Gochugaru
Heat and color
Purpose: Provides the fiery red color and spice.
Handling: Bloom in oil with garlic before adding to the broth.
Adaptation: Adjust the amount for heat.
Scallions
Main vegetable
Purpose: Whole bundles of scallion are central, not a garnish.
Handling: Cut into long lengths and simmer until tender.
Adaptation: Leeks can supplement the scallions.
Fernbrake (gosari) and sprouts
Vegetables
Purpose: Add earthy chew and freshness to the soup.
Handling: Rehydrate the fernbrake and blanch the sprouts.
Adaptation: Omit the fernbrake if hard to find; add more sprouts.
Technique notes
- Shred, do not chop, the beef for the authentic texture.
- Bloom the chili in oil for a deeper, rounder heat.
- Be generous with the scallions; they define the soup.
Ingredient swaps
- Gluten-free direction
- Replace the soup soy sauce with tamari or a certified gluten-free soy sauce — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the beef brisket or flank.
- Milder direction
- Reduce the gochugaru for a gentler broth.
- Vegetable-forward direction
- Add more sprouts and mushrooms to stretch it.
Serve alongside
- Steamed white rice
- Kimchi
- Seasoned spinach
- Pickled radish
- Barley tea
- Cold water
- Soju
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate up to 4 days; the flavor improves with time.
- Reheat gently on the stovetop until hot.
- Freeze up to 2 months; thaw and warm through.
Equipment
- Large soup pot
- Tongs for shredding
- Ladle
- Cutting board
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