Deep, rich, and full of warming spice, this soup is the kind of meal that feels bold and comforting at the same time. Tender beef, soft vegetables, and a flavorful broth come together to create a dish that is hearty, satisfying, and full of character. Every spoonful brings warmth and a little heat, making it especially nice on cold days or whenever you want something filling and homemade.
It may look like a special dish, but it can be made with simple steps and patience. With its rich taste and cozy feel, this recipe is a wonderful way to enjoy a soup that is both exciting and deeply comforting.
Why This Recipe Works
This recipe works because it builds flavor step by step. Boiling the beef slowly makes it soft and tasty. Cooking chili flakes in oil gives bright color and warm spice. Bean sprouts and green onions add freshness and balance. Everything cooks in one pot, so it is simple and easy to follow.
You should make this soup because it feels special but uses simple ingredients. It is perfect for cold weather or when you want a warm, filling meal. You can change the spice level to your taste and add noodles or rice to make it bigger. It reheats well, so leftovers are just as good. This cozy soup is rich, comforting, and great for sharing with family.
Ingredients
Beef brisket: Gives deep, rich meat flavor and soft shredded texture.
Substitute: Chuck beef or chicken for lighter soup.
Gochugaru (Korean chili flakes): Adds red color and warm spicy taste.
Substitute: Mild chili flakes + paprika.
Bean sprouts: Give crunch and fresh taste.
Substitute: Napa cabbage or spinach.
Green onions: Add fresh onion flavor and aroma.
Substitute: Leeks.
Beef broth: The strong soup base.
Substitute: Chicken or vegetable broth.
Tips
- Boil beef slowly so it becomes soft and easy to shred.
- Cook chili oil gently so it does not burn.
- Taste soup before serving and adjust salt.
- Add noodles or rice to make it more filling.
- Let soup rest 10 minutes before serving for better flavor.
How to Serve
Yukgaejang is spicy and warm, perfect for cold days or dinner.
- Serve with steamed white rice.
- Add kimchi on the side.
- Top with boiled egg halves.
Similar Recipes
Instant Pot Chicken And Rice Soup
Yukgaejang
Ingredients
- 1 pound beef brisket
- 8 cups water
- 2 tablespoons oil
- 3 tablespoons gochugaru
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 4 cloves garlic minced
- 1 small onion sliced
- 2 cups bean sprouts
- 1 cup fernbrake gosari or spinach
- 4 green onions cut
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 pack glass noodles optional
- 1 egg optional
Instructions
- Boil beef in water for 40–50 minutes until soft. Remove and shred beef. Save the broth.
- Heat oil in pot. Add gochugaru, garlic, and onion. Cook gently.
- Add shredded beef, soy sauce, sesame oil, and broth. Boil gently.
- Add bean sprouts, greens, and noodles. Cook until soft.
- Taste and add salt and pepper.
- Add egg on top if you like.
- Sprinkle green onions and serve hot.
Nutrition
Notes
• Cook chili oil gently so it does not burn.
• Taste soup before serving and adjust salt.
• Add noodles or rice to make it more filling.
• Let soup rest 10 minutes before serving for better flavor.
Warm, rich, comforting recipe perfect for cold days and cozy homemade family meals.