Yuk Gae Jang 🌶️ Recipe

Make the beef broth

Place the beef, water, kelp, dried anchovies (if using), smashed garlic and tied green onion whites in a large pot. Bring to a boil over high heat, then reduce to a vigorous simmer. Skim off any scum that rises to the surface for the first 10–15 minutes.

Simmer the broth, partially covered, for 1 to 1.25 hours until beef is tender and easily pierced with a fork. Remove the kelp after 20 minutes to avoid bitterness.

Remove the beef from the pot. Reserve the broth by straining it through a fine-mesh sieve into a clean pot or bowl. Discard solids (anchovies, garlic, onion remnants). Let the beef cool slightly before shredding or thinly slicing across the grain into 1/4-inch strips.

Return the strained broth to a medium pot and bring back to a gentle simmer. Taste and season with the kosher salt (start with 2 tsp).

In a small bowl combine soy sauce, sesame oil, toasted sesame seeds, black pepper, gochugaru and gochujang (if using). Stir to make a spicy seasoning paste. Adjust gochugaru to your heat preference.

Toss about one third of this seasoning paste with the shredded beef to flavor the meat. Reserve the remaining paste to add directly to the simmering broth so the heat is distributed.

Add the sliced mushrooms and fernbrake (if using) to the simmering broth. Cook 4–5 minutes until mushrooms soften.

Add the seasoned shredded beef back into the pot along with the bean sprouts and most of the sliced leeks (reserve some leeks and scallion greens for garnish). Simmer for 2–3 minutes until bean sprouts begin to soften but retain some crunch.

Stir in the remaining seasoning paste to taste. Adjust salt or soy sauce if needed. If you prefer more brightness, stir in the optional 1/2 tsp rice vinegar or toasted rice syrup.

If using egg: slowly drizzle the lightly beaten egg into the simmering soup in a thin stream while stirring gently to create egg ribbons. Cook 30 seconds more.

Ladle the soup into bowls over steamed rice (if serving that way) or into soup bowls. Garnish with the reserved leeks and sliced scallion greens and a light sprinkle of extra gochugaru or sesame seeds if desired.

Serve the Yuk Gae Jang very hot. Offer additional gochugaru, soy sauce or vinegar on the side for individual adjustment.