1. Introduction to Yukgaejang
Yukgaejang (육개장) is
a traditional Korean spicy beef soup
made with shredded beef, vegetables,
and a deep red, flavorful broth.
It is known for
its spicy, rich, and hearty taste,
making it a popular dish,
especially during colder seasons.
The soup is commonly enjoyed with
steamed rice and traditional Korean side dishes.
2. Historical Background
2.1 Origins of Yukgaejang
The name Yukgaejang
comes from “Yuk” (meat) and “Gaejang”,
which originally referred to
a spicy stew made with dog meat.
However, as eating dog meat became less common,
beef replaced it as the primary ingredient,
leading to the modern Yukgaejang.
2.2 Evolution Over Time
In the past, Yukgaejang was often served in
Korean royal courts as a nourishing dish.
Over time, it became a staple in
Korean households and restaurants,
valued for its deep,
umami-packed broth and nutritional benefits.
3. Key Ingredients and Their Roles
3.1 Beef Selection
- Beef brisket or flank is the preferred cut
due to its tender texture after slow cooking. - Some variations use
chicken (Dakgaejang) or mushrooms
for a vegetarian-friendly option.
3.2 Essential Vegetables
- Gosari (bracken fern)
Adds an earthy flavor and chewy texture. - Scallions (Pa)
Provides a fresh, slightly sweet taste. - Bean Sprouts
Enhances the crunchiness and
absorbs the broth's flavor. - Taro Stems (optional)
Common in traditional recipes
for additional texture.
3.3 Seasoning & Spices
- Korean red chili powder (Gochugaru)
The key ingredient for
the soup’s signature spicy taste. - Soy sauce & sesame oil
Enhances umami and adds depth. - Garlic & ginger
Essential for aroma and immune
boosting properties.
4. Health Benefits of Yukgaejang
4.1 Rich in Protein
- The high-protein content from beef
helps with muscle growth and repair.
4.2 Boosts Metabolism
- Capsaicin from chili powder can
aid digestion and increase metabolic rate.
4.3 Packed with Vitamins & Minerals
- Gosari and bean sprouts are rich in
iron, fiber, and vitamins A & C,
supporting immunity and digestion.
5. Step-by-Step Recipe: How to Make Yukgaejang
5.1 Ingredients
- 600g beef brisket
- 150g gosari (bracken fern)
- 150g bean sprouts
- 2 large scallions (cut into 5cm pieces)
- 5 tbsp Korean red chili powder (gochugaru)
- 3 tbsp soy sauce
- 2 tbsp minced garlic
- 2 tbsp sesame oil
- Salt & pepper to taste
5.2 Cooking Instructions
Step 1: Prepare the Beef
- Soak the beef in cold water
for 30 minutes to remove blood.
- Boil in a large pot with
onion, garlic, and ginger
for 1.5 hours until tender.
- Remove the beef, let it cool,
then shred it into thin strips. - Strain the broth and set it aside.
Step 2: Prepare the Vegetables
- Blanch gosari and bean sprouts separately,
then drain. - Cut scallions into 5cm pieces.
Step 3: Season the Beef
- Mix shredded beef with gochugaru, soy sauce,
minced garlic, and sesame oil. - Let it marinate for 20 minutes.
Step 4: Simmer the Soup
- Bring the reserved broth to a boil and
add seasoned beef, gosari, and bean sprouts. - Simmer for 30 minutes on low heat.
- Add scallions and adjust seasoning
with salt and pepper.
Step 5: Serve & Enjoy
- Serve hot with steamed rice and kimchi.
6. Variations and Cooking Tips
6.1 Alternative Proteins
- Dakgaejang (Chicken Yukgaejang)
Uses shredded chicken instead of beef. - Vegetarian Yukgaejang
Substitutes beef with shiitake mushrooms & tofu.
6.2 Spice Level Adjustments
- Add more gochugaru for extra heat.
- Reduce chili powder for a milder version.
6.3 Noodle Addition
- Some people enjoyn adding
Korean glass noodles (Dangmyeon)
for a heartier meal.
Yukgaejang is a dish that embodies
the bold flavors of Korean cuisine.
Whether you're craving spicy comfort food
or looking to explore authentic Korean flavors,
this soup is a must-try.
Try making it at home and enjoy
a taste of Korea in every spoonful.