Yukgaejang (Spicy Beef Soup with Vegetables)

Method10 steps

1. 1

   Step 1: Put the dried gosari (1 oz) and 4 cups water in a small pot. Boil covered over medium heat until tender, about 30 minutes as a guide; the actual time varies substantially. Add hot water if needed to keep it submerged. Let cool in its cooking water, then rinse in cold water, drain and cut into 4-inch lengths, trimming tough ends.

   Gosari: about 30 minutes; continue until tender · 30 minUses 1 oz dried gosari (fernbrakes), about 1 cup after rehydrating · 4 cups water, for boiling gosari · Hot water, as needed to keep gosari submerged or top up the broth · Cold water, as needed to rinse gosari and blanched sprouts

   
2. 2

   Step 2: Choose this stovetop broth route OR the Instant Pot broth route. For stovetop broth, bring the beef, half onion and optional radish to a boil in 14 cups water. Reduce to medium, skim foam and cook covered until the beef is tender enough to shred, about 1 hour. Let the beef cool slightly in the stock, remove it and discard the onion and radish. Skim visible fat. Measure 7–8 cups broth for the soup, reserving any excess for another use; if less remains, top up with hot water. Skip the pressure-cooker broth route.

   Simmer beef · 60 minUses 1 pound beef brisket, 양지머리 (or flank steak or shank meat) · 1/2 onion (do not cut off the stem) · 8 oz Korean radish, cut into large chunks, optional · 14 cups water, only for the stovetop beef broth · Hot water, as needed to keep gosari submerged or top up the broth

   
3. 3

   Step 3: Alternatively, instead of the stovetop broth route, put the same beef, half onion and optional radish in an Instant Pot with 10 cups water. Use a cooker large enough to stay below its half-fill line for soup; otherwise use the stovetop route.

   Uses 1 pound beef brisket, 양지머리 (or flank steak or shank meat) · 1/2 onion (do not cut off the stem) · 8 oz Korean radish, cut into large chunks, optional · 10 cups water, only for the Instant Pot beef broth

4. 4

   Step 4: For the Instant Pot broth route, seal the loaded cooker and cook on Manual/High pressure for 30 minutes. Allow at least 10 minutes of natural release, then continue natural release until pressure has fully dropped, following your model’s instructions for soup. Do not manually vent remaining pressure from the hot, high-volume broth. Open only once fully depressurized. Remove the beef, strain the stock and skim fat. Measure 7–8 cups stock for the soup, reserving any excess; top up with hot water only if needed. Continue with shredding and the shared final soup preparation, using Sauté for the final boils.

   Instant Pot broth: 30 minutes at pressure · 30 minUses Loaded Instant Pot beef and vegetables · Hot water, as needed to keep gosari submerged or top up the broth

5. 5

   Step 5: After the chosen broth route, let the cooked beef cool enough to handle and shred it into strips about 3–4 inches long.

   Uses Cooked beef, if stovetop broth route selected · Cooked beef, if Instant Pot broth route selected

   
6. 6

   Step 6: Blanch the bean sprouts (8 ounces) in boiling water for 1 minute, rinse in cold water and drain. Cut the chosen scallions (2–3 bunches) or daepa into 4-inch lengths. Soak dried shiitake mushrooms (3) in water until soft, then thinly slice them; alternatively, slice the fresh mushrooms. If using starch noodles, soak them in warm water for 20 minutes and drain.

   Uses 8 ounces bean sprouts (sukju, 숙주) · 2–3 bunches scallions, OR 2–3 stalks Korean daepa · 2–3 stalks Korean daepa, instead of the scallion bunches · 3 dried shiitake mushrooms, soaked until soft, OR the fresh-mushroom alternative · 2 oz fresh shiitake or oyster mushrooms, instead of dried shiitake · 3 ounces dangmyeon (당면), starch noodles (soaked in warm water for 20 minutes) · Water, as needed to blanch sprouts and soak mushrooms or noodles · Cold water, as needed to rinse gosari and blanched sprouts

7. 7

   Step 7: Heat the sesame oil (2 tablespoons) over low heat, then stir in the gochugaru, including the additional 1/2–1 tbsp only if a spicier soup is wanted. Turn off the heat as soon as the oil turns red and the flakes become pasty, after only a few seconds. Do not burn the flakes.

   Uses 2 tablespoons sesame oil · 2 tbsp gochugaru (Korean red pepper flakes) · 1/2–1 tbsp additional gochugaru, optional for a spicier soup

8. 8

   Step 8: Toss the shredded cooked beef, prepared gosari, sliced mushrooms, 1 tbsp of the soup soy sauce and minced garlic (1 tablespoon) in the chilli oil until coated.

   Uses Shredded cooked beef · Tender drained gosari · Prepared sliced mushrooms · Chilli sesame oil · 2 tablespoons guk ganjang, 국간장 (soup soy sauce), divided · 1 tablespoon minced garlic

   
9. 9

   Step 9: Add the coated beef-and-gosari mixture to the measured 7–8 cups broth from the chosen route. Stir in the remaining 1 tbsp soup soy sauce and optional gochujang (1 teaspoon) and doenjang (1 teaspoon). Boil covered over medium-high heat for about 10 minutes; use Sauté if finishing in the Instant Pot.

   Boil soup covered · 10 minUses Chilli-coated beef, gosari and mushrooms · Stovetop broth, if selected · Instant Pot broth, if selected · 2 tablespoons guk ganjang, 국간장 (soup soy sauce), divided · 1 teaspoon gochujang, 고추장 (red chili pepper paste) - optional · 1 teaspoon doenjang, 된장 (soybean paste) - optional

   
10. 10

    Step 10: Add the prepared sprouts and scallions or daepa and boil over medium heat for another 10 minutes. Add salt (to taste) gradually and black pepper (to taste) to taste. A few minutes before finishing, add the optional soaked noodles and cook until tender. Slowly drizzle in the optional beaten eggs (2) and let them set in the boiling soup before turning off the heat. Serve with cooked rice, if desired.

    Simmer with sprouts · 10 minUses First-boiled beef soup · Prepared bean sprouts and scallions or daepa · Optional soaked starch noodles · Salt, to taste · Black pepper, to taste · 2 eggs (lightly beaten) · Cooked rice, for serving