Yukgaejang Recipe

Marinate beef

Combine thinly sliced brisket or shank with 2 tbs soy sauce, 1 tsp minced garlic and 1 tsp ground black pepper. Toss to coat and let marinate 15–30 minutes while preparing other ingredients.

If you prefer to use larger pieces for a clearer broth, briefly sear the marinated beef in a hot pan (1–2 minutes per side) to develop color; for a more tender, shredded texture, you can simmer the raw marinated beef directly in the broth (see broth step).

Make basic stock

In a large stockpot, add 10 cups water, 1 piece dried kelp and 10 dried anchovies (guts and heads removed). Bring to a gentle simmer over medium heat and simmer 10 minutes. Remove kelp after 10 minutes to avoid bitterness; continue simmering another 10 minutes, then strain anchovies and discard solids. Return clear broth to pot.

Season broth and add meat

To the returned broth, add the marinated beef (with any juices). Bring to a simmer and skim any foam that forms. Add 2 tbs soy sauce (soup), 2 tbs gochugaru, 1 tsp gochujang (optional), 1 tsp fish sauce (or extra soy), 1 tsp salt and 1/2 tsp sugar. Stir to dissolve and adjust heat to maintain a gentle simmer. Simmer until beef is tender, about 30–40 minutes for thin slices or 1–1.5 hours if using larger pieces; if using larger pieces, shred beef before returning to soup.

Prepare vegetables

While the beef simmers, rinse and squeeze excess water from soaked fernbrake (gosari), then julienne into 1–2 inch strips. Blanch bean sprouts briefly (30–60 seconds) and drain. Slice onion and separate white and green parts of the scallions.

Sauté aromatics (optional, for deeper flavor)

In a small skillet, heat 1 tsp sesame oil and quickly sauté the white parts of the green onions with minced garlic (2 tbs) and the julienned fernbrake for 1–2 minutes until fragrant. This step intensifies aroma but is optional.

Add vegetables to broth

When beef is nearly tender (last 10–12 minutes of simmering), add the sautéed aromatics (or raw if you skipped sauté) plus sliced onion, blanched bean sprouts and mushrooms (if using). Continue simmering 8–12 minutes so vegetables are cooked but still have some bite. Taste and adjust seasoning with more salt, soy sauce or gochugaru as desired.

Finish soup

Turn off heat and stir in 2 tsp sesame oil. If using beaten egg, drizzle it slowly into the hot soup while gently stirring to create thin ribbons. Add toasted sesame seeds and the green parts of the scallions. Add fresh ground black pepper to taste.

Ladle the yukgaejang into bowls hot. Serve with steamed rice and kimchi. Adjust garnishes and heat level by adding more gochugaru or a dash of extra sesame oil per bowl.