Description
Yukgaejang is a spicy Korean beef and scallion soup that warms you up.
Ingredients
Scale
- 1 lb beef brisket
- 6 cups water
- 1 cup scallions, chopped
- 1/2 cup gochugaru (Korean red pepper flakes)
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/2 teaspoon black pepper
- 2 cups bean sprouts
- 1 cup mushrooms, sliced
Instructions
- In a pot, boil beef brisket in water for about 30 minutes.
- Remove beef, let cool, and shred it into pieces.
- Add gochugaru, soy sauce, sesame oil, garlic, ginger, and black pepper to the pot.
- Return the shredded beef to the pot and simmer for 20 minutes.
- Add scallions, bean sprouts, and mushrooms. Cook for 10 more minutes.
- Serve hot in bowls.
Notes
- Adjust spice level by adding more or less gochugaru.
- Serve with rice for a complete meal.
- This soup can be stored in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Yukgaejang, Spicy Korean Beef Soup, Beef Soup, Korean Cuisine