Our Favourite No-Fail Korean Spicy Beef Soup (Yukgaejang) 韩式辣牛肉汤 Korean Gochugaru Soup Recipe

beef brisket

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and still provides rich flavor.

Korean chili flakes

🥗Healthier: cayenne pepper

💰Cheaper: paprika

Cayenne adds heat with fewer calories, while paprika offers color without spice.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is gluten-free and can be less expensive depending on the brand.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and can be used for sautéing.

Prepare the beef by removing the membrane and cutting it into pieces along the grain.

Soak the beef in water for 20 minutes to remove excess blood.

Heat up 2 liters of water until boiling.

Add the beef, onion (cut in halves), shiitake mushrooms, and beef stock cube to the boiling water.

Remove scum from the surface as it boils.

Cover and simmer for 1 hour.

Prepare the spice mix with Korean chili powder, black pepper, salt, minced garlic, soy sauce, and fish sauce.

Mix the spice mix with soybean sprouts and scallions.

After 1 hour, remove the beef and set aside to cool.

Add the mixed vegetables and spices to the soup, stir lightly, and return to a boil.

Simmer for 15 minutes before adding back the beef, sliced mushrooms, and chopped onion.

Simmer for another 15 minutes before adding soaked glass noodles.

Taste and adjust seasoning with salt if necessary before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens