Yukgaejang

Name: Yukgaejang
Prep time: 20 min
Cook time: 1 h 12 min
Total time: 1 h 32 min
Cuisine: Korean
Ingredients: 450 g Beef brisket; 1800 ml Water; 25 g Gochugaru; 180 g Gosari fernbrake, soaked and cut; 250 g Soybean sprout, rinsed; 160 g Green onion, cut into 6 cm lengths; 2 Egg, beaten; 4 clove Garlic, minced; 45 ml Soy sauce; 1 tbsp Sesame oil; 1 tbsp Vegetable oil; ⅔ tsp Salt; ½ tsp Black pepper, ground

Yukgaejang · ready in 1 h 32 min · 4 servings · 456 kcal per serving · medium · 13 ingredients

A fiery Korean beef soup with shredded brisket, gosari fernbrake, sprouts, and a deep red gochugaru broth built for cold days.

Prep: 20 min
Cook: 1 h 12 min
Total: 1 h 32 min
Serves: 4
kcal: 456
Difficulty: medium

Korean Main dishes Soups Dairy-free High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

450 gBeef brisket
1800 mlWater
25 gGochugaru
180 gGosari fernbrake, soaked and cut
250 gSoybean sprout, rinsed
160 gGreen onion, cut into 6 cm lengths
2Egg, beaten
4 cloveGarlic, minced
45 mlSoy sauce
1 tbspSesame oil
1 tbspVegetable oil
⅔ tspSalt
½ tspBlack pepper, ground

Equipment

stovetop, large pot, bowl, knife, cutting board, colander, ladle, tongs, measuring spoon, spoon, fork, serving bowl

Instructions

Prepare ingredients
Gather a large pot, bowl, knife, board, colander, ladle, tongs, and measuring spoons, then measure every ingredient. · 5 min
What to look for: All ingredients are measured and tools are ready.
Simmer beef
Bring beef brisket and water to a boil in the pot, skim foam from the surface, then simmer covered until the meat is tender. · 50 min
When it is done: Beef shreds easily and reaches at least 63°C / 145°F inside.
Shred beef
Lift the brisket to a bowl, cool briefly, shred it with tongs, and keep the clear cooking broth in the pot. · 8 min
What to look for: Beef is pulled into thin strands.
Season beef
Mix gochugaru, garlic, soy sauce, sesame oil, vegetable oil, salt, and black pepper into the shredded beef. · 5 min
What to look for: Beef is evenly coated in a red seasoning paste.
Boil vegetables
Add gosari fernbrake, soybean sprout, and green onion to the broth, then boil until the sprouts begin to soften. · 8 min
What to look for: Vegetables look bright and slightly softened.
Build soup
Return the seasoned beef to the pot, stir well, and simmer until the broth turns deep red and aromatic. · 12 min
What to look for: Soup is vivid red with beef and vegetables suspended throughout.
Add egg
Drizzle beaten egg into the bubbling soup without stirring for 30 seconds, then fold once to set soft ribbons. · 2 min
What to look for: Egg forms pale soft ribbons in the red broth.
Serve hot
Serve the soup very hot in bowls, giving each portion shredded beef, fernbrake, sprout, green onion, and egg. · 2 min
What to look for: Each bowl has red broth, beef strands, vegetables, and egg ribbons.

Nutrition (per serving)

kcal	456
Protein	31 g
Carbohydrates	15 g
of which sugars	4 g
Fat	32 g
of which saturated	10 g
Fibre	6 g
Sodium	1275 mg

Nutri-ScoreB

Allergens

Contains: eggs, gluten, sesame, soybeans, soy

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Reheat gently on the stovetop until steaming and at least 74°C / 165°F, adding water if the broth is too reduced.

Ingredient substitutions

Beef brisket

Shredded beef brisket: Use already cooked shredded brisket and shorten the first simmer to make broth only.

Soybean sprout

Green onion: Use only if soybean sprouts are unavailable, knowing the soup will lose crunch.

Soy sauce

Salt: Use only for seasoning if avoiding soy sauce, but the broth will taste less rounded.

Sesame oil

Vegetable oil: Use only when sesame oil must be avoided, with a less nutty finish.

Vegetable oil

Sesame oil: Use only if a stronger sesame aroma is acceptable.

Salt

Soy sauce: Use to add saltiness with extra savory depth.