Yukgaejang (Korean Spicy Beef Soup)

Name: Yukgaejang (Korean Spicy Beef Soup)
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2500 ml water; 350 g beef brisket; 130 g onion; 80 g spring onions; 1 tsp black peppercorns; 1 tbsp cooking oil; 3 tbsp sesame oil; 80 g spring onions; 3 tbsp korean chilli powder (gochugaru); 100 g shiitake mushrooms; 100 g gosari (fernbrake); 2 tbsp korean chilli oil; 2 tbsp korean soup soy sauce (gukganjang); 1 tbsp fish sauce; ½ tbsp garlic; ½ tsp fine sea salt; ⅛ tsp ground black pepper; 10 g spring onions

A hearty Korean spicy beef soup simmered slowly for a deep, rich broth and tender shredded brisket.

140 min 368 kcal/serving serves 4

368kcal18gprotein15gcarbs28gfat

mykoreankitchen.comView the original on mykoreankitchen.com More from mykoreankitchen.com on Mello

💧water

🥩beef brisket

🧅onion

🧅spring onions

🧂black peppercorns

🫗cooking oil

🫗sesame oil

🧅spring onions

Amounts and 10 more ingredients unlock with a free account

Shop this recipe's ingredients

Mello turns any recipe into a shopping list and integrates to select grocers to order them.

Get Mello free

About Sue Pressey

Korean-Australian food blogger and recipe writer behind My Korean Kitchen

Sue Pressey is the Korean-born, Australia-based creator of My Korean Kitchen, one of the longest-running and most widely followed Korean home cooking websites, publishing recipes since 2006. She is known for translating traditional Korean dishes into clear, approachable recipes for cooks outside Korea.

Her cooking centres on staple Korean home cooking, kimchi, jjigae, bulgogi, japchae, and banchan, built on core pantry ingredients like gochujang, gochugaru, doenjang, and sesame oil. Recipes are written with precise measurements and step-by-step instruction aimed at readers unfamiliar with Korean pantry staples, often including substitution notes and explanations of technique rather than assuming prior knowledge.

Four Korean recipes on Mello, imported from mykoreankitchen.com.