That’s it, my friends. I hope you enjoy this yukgaejang recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! Yukgaejang is a comforting spicy Korean beef and vegetable soup that gets its bold flavor from a combination of Korean red pepper flakes (gochugaru) and Korean red pepper paste (gochujang). It’s a hearty and warming dish, very easy to make, and also easy to customize the heat and spice levels to your preference. I hope you love it as much as we do! Let’s talk about how to make yukgaejang, shall we?
Beef Brisket. Or use other stew beef like beef chuck, short ribs. Vegetables. Onion, dried shiitake mushrooms, garlic, bean sprouts, dried fernbrake (gosari or bracken fern fiddleheads), scallions or green onions. Important Spices. Gochugaru (Korean chili flakes) and Gochujang (Korean red pepper paste). Also salt and black pepper to taste. Sesame Oil. Soy Sauce. For Serving. Cooked glass noodles optional
The shiitake mushrooms are very important for delicious flavor. Strain the broth and return it to the large pot. Add Vegetables and Flavor Building Ingredients. Next, combine the garlic, bean sprouts, pre-soaked fernbrake, and scallions. Stir in the gochugaru, gochujang, sesame oil, soy sauce, and salt and pepper to taste. Stir the vegetable mixture into the pot and simmer for 15 to 20 minutes. Serve hot in bowls with cooked glass noodles (if desired). Boom! Done! Your yukgaejang is ready to serve. Spicy beef stew! It doesn’t get any better than this. I hope you love it. It is also commonly served with glass noodles swirled into the pot. You can also freeze it for 2-3 months. You can dial back the heat by cutting back on both of those ingredients. Up the heat factor by adding a bit more, and also by including a few spicy peppers or chili oil into your broth while simmering. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Seoul Food Korean Cookbook, by Naomi Imatome-Yun (affiliate link, my friends!) Maangchi’s Real Korean Cooking, by Maangchi with Lauren Chattman (affiliate link, my friends!) Also, check out my own cookbook, “The Spicy Food Lovers’ Cookbook – Fiery, No-Fuss Meals”, by Mike Hultquist (affiliate link, my friends!)
Products Used in This Recipe
Buy Gochujang (affiliate link, my friends!) Buy Gochugaru (affiliate link, my friends!) Fernbrake/Dried Bracken (affiliate link, my friends!)
