Fiery Yukgaejang: A Hearty Korean Spicy Beef Noodle Soup
Hey everyone, I hope you’re ready for a soup that will warm your soul and set your taste buds alight!
Today we are making Yukgaejang, a classic and beloved Korean spicy beef noodle soup. This dish is an absolute powerhouse of flavor, famous for its vibrant, fiery red broth and incredibly tender, shredded beef.
We’re going to build this masterpiece by first creating a rich, savory beef broth. Then, we’ll shred the beef and toss it in a potent seasoning paste made with a generous amount of Korean chili flakes (gochugaru) and chili paste (gochujang).
We’ll simmer that together with earthy vegetables like fernbrake and bean sprouts until the flavors meld into a deeply satisfying, spicy stew.
Poured over a bed of chewy glass noodles, this is the ultimate comfort food for a chilly day. So let’s get in the kitchen and create a truly unforgettable bowl of Korean spicy beef noodle soup.
Quick Recipe Snapshot
Here’s a quick look at the timeline and details for making this incredible soup.
| Prep time | Cook time | Total time | Yield | Skill level | Spice level |
|---|---|---|---|---|---|
| 45 minutes | 2 hours | 2 hours 45 minutes | 4-6 servings | Intermediate | Spicy |
Ingredients
This soup gets its authentic taste from a specific combination of Korean staples. Don’t be intimidated; each ingredient plays a special role.
For the Broth & Beef:
- Beef Brisket – Brisket is the traditional choice as it becomes wonderfully tender and easy to shred after simmering. Beef shank is also a great alternative.
- 2-3 servings: 1 lb
- 4-6 servings: 2 lbs
- Aromatics – These will create a clean and fragrant broth.
- Scallions: 3-4 large ones
- Onion: 1 medium
- Garlic: 8-10 whole cloves
For the Soup Vegetables & Seasoning:
- Dried Fernbrake (Gosari) – This has a unique, earthy flavor and chewy texture that is classic in Yukgaejang. It’s usually sold dried and needs to be rehydrated.
- Servings: 2 oz (dried)
- Mung Bean Sprouts (Sukju Namul) – Adds a fresh, crisp texture.
- Servings: 1 lb
- Gochugaru (Korean Chili Flakes) – This is the heart of the soup’s spice and color. Use coarse flakes for the best result.
- Medium-Spicy: 4 tbsp
- Spicy: 6 tbsp (or more!)
- Gochujang (Korean Chili Paste) – Adds another layer of heat along with a subtle sweetness and savory depth.
- Servings: 2 tbsp
- Soup Soy Sauce (Guk-ganjang) – This soy sauce is saltier and has a more complex flavor than regular soy sauce, specifically for soups.
- Servings: ¼ cup
- Sesame Oil – Toasted sesame oil adds a nutty, aromatic finish.
- Servings: 3 tbsp
For Assembly:
- Glass Noodles (Dangmyeon) – Made from sweet potato starch, these noodles are chewy and absorb the flavor of the soup beautifully.
- Servings: 4-5 oz (dried)
- Egg – A lightly beaten egg drizzled in at the end adds richness and texture.
- Servings: 1 large egg
Spice Profile Breakdown
Let’s look at the key ingredients that give this Korean soup its signature fiery kick and deep flavor.
| Spice | Flavor Role | Optional Substitution |
|---|---|---|
| Gochugaru (Chili Flakes) | Provides a vibrant red color and a smoky, fruity heat that is spicy without being overwhelming. | A mix of cayenne and sweet paprika can mimic the heat and color, but the unique smoky flavor will be different. |
| Gochujang (Chili Paste) | Adds a savory, slightly sweet, and fermented depth to the spice profile. | A spicy miso paste or a mix of sriracha and miso could be used, but the flavor profile will change. |
| Garlic | Adds a pungent, savory base note that is essential in nearly all Korean cooking. | Garlic powder can be used in a pinch, but fresh minced garlic is highly recommended for the best flavor. |
| Black Pepper | Provides a sharp, background heat that complements the chili. | White pepper offers a different, more floral type of heat. |
Essential Tools
This recipe comes together with a few basic pieces of kitchen equipment.
- Large stockpot or Dutch oven
- Medium pot for vegetables and noodles
- Large mixing bowl
- Tongs and a ladle
- Fine-mesh strainer
Cooking Instructions
Follow these steps carefully to build the layers of flavor that make this soup so special.
Step 1: Create the Rich Beef Broth
Place the beef brisket in a large stockpot and cover it with about 12-14 cups of cold water. Add the whole onion, the large scallion pieces, and the whole garlic cloves. Bring it to a boil, then reduce the heat to a steady simmer. Skim off any foam that rises to the top to ensure a clean broth. Let it simmer for about 1.5 to 2 hours, or until the beef is very tender and a fork can be inserted easily. The kitchen will start to fill with a wonderful, savory aroma.
Step 2: Prepare the Vegetables and Beef
While the broth is simmering, prepare your vegetables. If using dried fernbrake (gosari), rehydrate and boil it according to the package directions until tender, then cut it into 2-inch lengths. Blanch the mung bean sprouts in boiling water for just one minute, then drain and rinse with cold water. Once the beef is tender, carefully remove it from the broth and set it aside to cool slightly. Strain the broth through a fine-mesh strainer into a large bowl and discard the boiled aromatics. When the beef is cool enough to handle, shred it with your hands or two forks along the grain into bite-sized pieces.
Step 3: Build the Fiery Flavor Base
In a large mixing bowl, combine the shredded beef, cooked fernbrake, and the powerful seasoning paste. Add the gochugaru (chili flakes), minced garlic, soup soy sauce, sesame oil, gochujang, and a generous pinch of black pepper. Use your hands (wearing gloves is a good idea!) to massage all of the seasonings into the beef and vegetables thoroughly. This step is crucial as it allows the beef to absorb all of the spicy, savory flavors before it even hits the broth. Let it marinate for about 15 minutes.
Step 4: Simmer to Melded Perfection
Place your now-empty stockpot back on the stove over medium-high heat. Add the seasoned beef and vegetable mixture to the pot and stir-fry it for 4-5 minutes. You’ll hear a satisfying sizzle and the spicy, nutty aroma of the chili and sesame oil will bloom beautifully. Pour the reserved, strained beef broth back into the pot. Bring it to a boil, then reduce the heat and let it simmer for about 20-30 minutes to allow all the flavors to meld together into one harmonious, fiery soup.
Step 5: Final Touches and Assembly
In the last 5 minutes of simmering, add the blanched bean sprouts. While the soup finishes, cook your glass noodles in a separate pot of boiling water for 5-7 minutes until soft and chewy. Drain them well. For the final touch, slowly drizzle the lightly beaten egg into the simmering soup, creating delicate ribbons. To serve, place a portion of the cooked glass noodles in each bowl and ladle the hot, spicy Yukgaejang over the top.
Recipe Variations
Feel free to customize this soup to your liking.
- Adjusting the Spice: The easiest way to control the heat is to adjust the amount of gochugaru. For a milder soup, start with just 2-3 tablespoons. For an extra fiery kick, add a spoonful of gochujang or some sliced fresh chili peppers.
- Protein Swaps: This soup is famously made with chicken, in which case it’s called Dakgaejang. Simply substitute the beef brisket with a whole chicken or bone-in chicken pieces. For a vegetarian version, use a hearty mushroom broth and replace the beef with a mix of shredded oyster and shiitake mushrooms.
- Noodle Variations: While glass noodles are traditional, this soup is also fantastic with chewy udon noodles or even instant ramen noodles for a quick and satisfying meal.
Serving Suggestions
Yukgaejang is traditionally served as a main course.
- Serve with Rice: A bowl of hot, steamy short-grain rice is the perfect companion for soaking up every last drop of the delicious broth.
- Essential Side Dishes (Banchan): A simple meal of Yukgaejang is always elevated with a few classic Korean side dishes. A plate of kimchi, some pickled radishes (danmuji), or seasoned spinach (sigeumchi namul) would be perfect.
- Garnish: A sprinkle of chopped fresh scallions on top adds a final burst of freshness.
Storage & Reheating Tips
This soup tastes even better the next day!
- Store Separately: Store the soup in an airtight container in the refrigerator for up to 4 days. It’s best to store any leftover noodles separately to prevent them from becoming mushy.
- Reheating: Simply reheat the soup in a saucepan over medium heat until it’s simmering. You can add your leftover or freshly cooked noodles directly to your bowl before ladling the hot soup over them.
- Flavor Deepens: Don’t be surprised if the soup tastes even spicier and more flavorful on day two as the ingredients have more time to meld.
Common Mistakes & Fixes
Here are some quick solutions for common issues.
| Mistake | Fix |
|---|---|
| The broth tastes flat or watery. | Make sure you simmered the brisket long enough to create a rich base. If it’s still bland, adjust the seasoning with a bit more soup soy sauce or a pinch of salt. |
| The soup is too spicy. | You can dilute the soup with a little water or unseasoned beef broth. Also, drizzling in an extra beaten egg can help mellow the heat slightly. Serve with plenty of rice. |
| The beef is tough to shred. | This means the beef wasn’t simmered long enough. Return it to the broth and continue to simmer for another 30-45 minutes, or until it is fork-tender. Patience is key. |
| The glass noodles became a soggy blob. | Never store the noodles in the soup. Always cook them separately and add them to the bowl just before serving. If you have leftovers, store them separately. |
| The soup seems too oily. | A layer of chili oil on top is characteristic of this dish. However, if it’s too much for your liking, you can skim some of it off the top of the broth before serving. |
FAQs
Here are answers to a couple more questions you might have.
What is gosari (fernbrake) and is it essential?
Gosari is young, dried fern stem. It has a unique earthy flavor and a pleasant, chewy texture. While it is a traditional and highly recommended ingredient for authentic Yukgaejang, you can substitute it with shiitake or oyster mushrooms if you can’t find it.
Can I make this in an Instant Pot?
Yes, an Instant Pot is great for making the beef and broth. Cook the brisket and aromatics on high pressure for about 45-50 minutes. Let the pressure release naturally. Then, shred the beef and proceed with the rest of the steps using the “Sauté” function.
What is “soup soy sauce” and can I use regular soy sauce?
Soup soy sauce (Guk-ganjang) is a traditional Korean soy sauce that is lighter in color but saltier and more fragrant than regular all-purpose soy sauce. It’s used to season soups without darkening the broth too much. You can use regular soy sauce, but you may need to use less and add a bit more salt to compensate.
Time to Enjoy!
Congratulations, you’ve just made one of Korea’s most iconic and satisfying soups! This fiery, hearty bowl of Korean spicy beef noodle soup is a true labor of love, and the incredible depth of flavor is your reward. I hope you absolutely love it. Gather around the table, get your spoons ready, and enjoy every single slurp. Let me know how yours turned out in the comments!
