Yuk Gae Jang is a hearty Korean soup that warms you from your lips to your toes. Full of meat and vegetables, it's fiery red, bold, and spicy. Yuk Gae Jang is a one-pot meal that requires very little hands-on time but tastes like you've spent all day making it.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 6 Servings
- 1 lb brisket
- 2 bundles of scallions, cut into thirds
- 1 cup bean sprouts
- 3/4 cup dried fernbrake (gosari/ bracken fiddleheads), presoaked
- 2 Tbsp minced garlic
- 2 Tbsp sesame oil
- 2 tsp red pepper powder (kochukaru)
- 2 Tbsp red pepper paste (kochujang)
- 2 tsp soy sauce
- 1 tsp black pepper
- 2 eggs, beaten
- 1 cup cooked glass noodles (optional)
- In a large pot, bring brisket and about 4 quarts of water to a boil.
- Reduce heat to simmer and cook until meat is tender, skimming off fat and scum.
- Remove the meat from the broth but keep the broth in the pot.
- When it's cool enough to handle, hand-shred the beef with the grain.
- In a mixing bowl, combine shredded beef with scallions, bean sprouts, and gosari (fernbrake).
- Season beef and vegetables with garlic, sesame oil, red pepper powder, red pepper paste, soy sauce, and black pepper.
- Add seasoned ingredients to the broth and bring to a boil.
- Simmer for about 5 minutes and adjust soup to taste with soy sauce if necessary.
- Swirl beaten egg into the soup and if using, add noodles.
- Turn off heat and serve.