Korean Spicy Beef Vegetable Soup Recipe

This Korean Spicy Beef Vegetable Soup, also known as Yukgaejang, is a delicious and hearty dish that’s perfect for a cold day or any time you crave a flavorful and comforting meal. Tender beef, a variety of vegetables, and a spicy broth come together in this traditional Korean soup that’s sure to warm you up from the inside out.

Why You’ll Love This Recipe

• Flavorful: The combination of beef, vegetables, and a blend of Korean spices and sauces creates a rich and complex flavor profile that’s both savory and spicy.
• Hearty and satisfying: This soup is packed with protein and fiber, making it a complete and satisfying meal.
• Easy to make: While it requires a few steps, this recipe is straightforward and easy to follow.
• Authentic: This recipe captures the authentic flavors of traditional Korean Yukgaejang.

this Recipe

Ingredients for Korean Spicy Beef Vegetable Soup (Yukgaejang)

This recipe uses fresh, wholesome ingredients and authentic Korean seasonings to create a flavorful and satisfying soup. Here’s what you’ll need:

For the Beef Soup:

• Dried Fernbrake: A type of edible fern that adds a unique texture to the soup.
• Dried Taro Stem (optional): Adds another layer of texture and flavor.
• Mung Bean Sprouts: Adds a crunchy texture and a fresh flavor.
• Oyster Mushrooms (or Shiitake Mushrooms): Adds an earthy flavor and meaty texture.
• Asian Leeks: Adds a mild onion flavor.
• Garlic: Adds a pungent flavor.
• Korean Chili Paste (Gochujang): Adds a spicy and savory flavor to the broth.
• Soy Sauce: Adds a salty and savory base to the broth.
• Korean Soup Soy Sauce (Gukganjang): A type of soy sauce that’s specifically designed for soups and stews.
• Korean Anchovy Sauce: Adds a savory umami flavor.
• Salt and Pepper: To taste.

For the Beef Stock:

• Beef Brisket: A flavorful cut of beef that’s perfect for making stock.
• Onion and Garlic: Aromatic essentials that add depth and flavor to the stock.
• Korean Radish: Adds a slightly sweet and peppery flavor to the stock.
• Water: Forms the base of the stock.

For the Chili Oil:

• Oil: Use vegetable oil or another neutral oil.
• Sesame Oil: Adds a nutty aroma and flavor.
• Korean Chili Flakes (Gochugaru): Adds a spicy kick and vibrant color to the oil.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

How to Make Korean Spicy Beef Vegetable Soup (Yukgaejang)

Step 1: Rehydrate the Dried Vegetables

Add the dried fernbrake to a pot filled with water. Bring to a gentle boil and simmer for 20 minutes. In another pot, cook the dried taro stem (if using) using the same method. Remove both pots from the heat and let the vegetables soak in the water, covered, for 1 hour. Drain the vegetables and rinse them in cold water several times. Squeeze out any excess water. Cut the fernbrake and taro stem into 2-inch slices.

Step 2: Make the Beef Stock

In a large stockpot, combine the onion, garlic, Korean radish, and beef brisket. Add the water and bring to a gentle boil. Reduce the heat to low and simmer for 45 minutes. Discard the vegetables and reserve the beef. Strain the stock to remove any small particles.

Step 3: Blanch the Fresh Vegetables

Cut the Asian leeks in half lengthwise, then into 2-inch slices. (Optional: Remove the pale green core from the white parts of the leeks.) Bring a large pot of salted water to a boil. Add the mung bean sprouts, stir, and wait for 10 seconds. Add the oyster mushrooms and leek slices. Cook for 10 more seconds, then drain and rinse the vegetables in cold running water. Squeeze out any excess water.

Step 4: Make the Chili Oil

Heat the oil and sesame oil in a large pot over low heat. Add the Korean chili flakes and stir for 30 seconds to infuse the oils with flavor and color.

Step 5: Assemble and Simmer the Soup

Add the blanched vegetables, rehydrated vegetables, and shredded beef to the pot with the chili oil. Stir well to coat. Pour in the reserved beef stock. Add the Korean chili paste and stir well. Cover the pot and let the stew simmer for 15-20 minutes over medium-low heat.

Step 6: Season and Serve

Season the stew with soy sauce, Korean soup soy sauce, and Korean anchovy sauce. Taste and add salt if needed. Sprinkle with black pepper to your liking. Serve hot and enjoy!

Tips for Making the Recipe

• Dried vegetables: If you can’t find dried fernbrake or taro stem, you can omit them or substitute them with other dried vegetables, such as shiitake mushrooms or wood ear mushrooms.
• Beef: You can use other cuts of beef that are suitable for stewing, such as beef chuck or short ribs.
• Spice level: Adjust the amount of Korean chili paste and chili flakes to your liking.
• Serving suggestions: Serve this soup with steamed rice or your favorite Korean side dishes.

How to Serve Korean Spicy Beef Vegetable Soup (Yukgaejang)

• Main course: This soup is hearty enough to be served as a main course for lunch or dinner.
• With rice: Serve the soup with a bowl of steamed rice.
• Korean meal: Enjoy it as part of a larger Korean meal with various banchan (side dishes).

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop or in the microwave until heated through.

FAQs

Can I make this soup in a slow cooker?
Yes, you can! Simply brown the beef and sauté the vegetables on the stovetop, then transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours, or until the beef is tender.

My soup is too thick, what should I do?
If your soup is too thick, you can thin it out with a bit more broth or water.

Can I make this soup less spicy?
Yes, you can reduce the amount of Korean chili paste and chili flakes to your liking.

Where can I find Korean ingredients?
You can find Korean ingredients at Asian grocery stores or online.

There you have it! A simple and delicious recipe for Korean Spicy Beef Vegetable Soup (Yukgaejang). I hope you enjoy it!

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