O-nam Seonsaeng's Signature Yukgaejang
The ultimate spicy and refreshing yukgaejang (육개장) recipe that can be easily made at home with minimal ingredients, a top-tier Korean soup dish.
📝 Editor's Notes
O-nam Seonsaeng's Signature Yukgaejang (육개장) is a spicy and refreshing soup dish perfect for the whole family.
Its appeal lies in its ability to achieve a deep flavor easily at home with minimal ingredients.
Fresh vegetables like beef, Korean radish, large green onions, mushrooms, and bean sprouts combine to offer complex umami, and the spiciness from gochugaru (고춧가루) makes it an excellent hangover remedy.
The difficulty level is moderate, but anyone can achieve a rich broth by following the recipe closely.
It's especially recommended as a hearty meal to warm both body and soul on chilly days.
🛒 Ingredient Tips
The key ingredient that determines the deep flavor of yukgaejang is Hanwoo beef brisket.
It's important to choose fresh, thick brisket with good marbling and a vibrant red color.
Quality meat results in a richer, more savory broth.
For the Korean radish, choose one that is firm, heavy, and has a smooth surface.
Select large green onions with both green leaves and white stalks that are fresh and straight.
For oyster mushrooms, look for clean stems and caps that are not torn.
Remember that fresh ingredients are the secret to completing the refreshing and deep flavor of yukgaejang.
🔄 Substitution Guide
To reduce cost, you can substitute the main ingredient, Hanwoo beef brisket, with beef shank or top round.
Beef shank is leaner than brisket but becomes tender when simmered thoroughly, while top round offers an even cleaner taste.
If beef is not an option, pork shoulder can be used, though it may diminish the rich umami unique to beef.
Instead of oyster mushrooms, you can use king oyster mushrooms or shiitake mushrooms for different textures and aromas.
If tuna extract is unavailable, anchovy sauce (myeolchi-aekjeot (멸치액젓)) can be used to add deep umami.
Anchovy sauce has a strong umami even in small amounts, so adjust the quantity carefully to taste.
🥘 Ingredients
👨🍳 Cooking Points
There are three key points to this yukgaejang recipe.
First, seasoning the beef with 1 tbsp of all-purpose flour helps tenderize the meat and enriches the broth's flavor.
Second, thoroughly sautéing the ingredients to extract deep flavors is crucial.
The key is to stir-fry 5 tbsp of gochugaru (고춧가루) over low heat as if rubbing to create chili oil.
Use plenty of oil and scrape the bottom of the pot with a wooden spoon while sautéing.
Third, after adding water and bringing it to a boil, you must gently simmer it over low heat until the Korean radish becomes translucent.
This allows the refreshing flavor of the radish to properly infuse into the broth, creating an even deeper yukgaejang.
👨🍳 Directions
Thinly slice 14 oz of Hanwoo beef brisket against the grain, then cut each slice into two bite-sized pieces.
Place the sliced brisket in a bowl, add 4 pinches of salt and 1 tbsp of all-purpose flour, then mix well to coat evenly without clumping, seasoning the meat.
Dice 1.1 lb of Korean radish into thin, bite-sized pieces that are easy to pick up with a spoon.
Halve 2 stalks of large green onions lengthwise, then cut them into 2-inch (5 cm) long strips.
Trim the tough ends off 7 oz of oyster mushrooms, then tear them into bite-sized pieces.
Rinse 10.5 oz of bean sprouts in water, removing any loose hulls.
In a preheated pot, add 3 tbsp cooking oil and 2 tbsp sesame oil. Add the seasoned brisket and sauté over medium heat.
Once the meat is no longer pink, add the sliced green onions and radish. Sauté for 1-2 minutes, then reduce the heat to low.
Over low heat, add 5 tbsp gochugaru (고춧가루) and stir-fry vigorously to create chili oil. (Always keep the heat on low when adding seasonings.)
Once the chili oil forms, add 1 tbsp minced garlic, 5 tbsp guk-ganjang (국간장), 4 tbsp tuna extract, and 0.5 tbsp coarse salt, and stir-fry vigorously.
Add 2 L of water and 2 tbsp ssamjang (쌈장), then bring to a boil over high heat.
Once the water boils, add the oyster mushrooms, then cover and simmer over medium heat for 20 minutes.
Add 10.5 oz of bean sprouts, then cover and simmer over medium heat for 15 minutes.
Reduce heat to low, cover, and simmer gently until the radish becomes translucent.
💡 Tips
For yukgaejang, using well-marbled, thick Hanwoo beef brisket enhances the flavor.
When seasoning the meat, coating it with flour prevents it from becoming tough, keeps it tender, and enriches the broth's flavor.
To deepen the flavor of yukgaejang, it's crucial to thoroughly sauté all ingredients before adding water. Use plenty of oil and scrape any bits stuck to the bottom of the pot with a wooden spoon while sautéing.
If you need a hangover remedy, you can add more bean sprouts, but keep the amount to within 10.5 oz (300g). Adding too much can make it taste like bean sprout soup.
Simmering gently over low heat until the radish becomes soft and translucent will result in an even more delicious yukgaejang.
📦 Storage & Reuse
Once prepared, allow the yukgaejang to cool completely before transferring it to an airtight container.
It can be refrigerated for up to 3-4 days.
For longer storage, divide it into single-serving portions and freeze for up to 1-2 months.
To reheat from frozen, thaw first, then simmer in a pot over medium heat or microwave.
If the broth has reduced too much, add a little water or stock when reheating.
Enjoying leftover yukgaejang with rice (bibimbap style) or adding kalguksu (칼국수) noodles to make Yukgaejang Kalguksu (육개장 칼국수) is also a delightful treat.
🥢 Who This Is For
This yukgaejang is a perfect menu for days when you need a hearty and warm meal, especially during colder seasons.
Its spicy and deep flavor makes it an excellent hangover soup, and it's also a great choice when you want to add something special to your family's dining table.
Serving it with white rice and freshly made kkakdugi (깍두기) or refreshing dongchimi (동치미) will enrich the harmony of flavors.
Pairing it with a mild steamed egg custard (gyeran-jjim (계란찜)) or soft jeon (전) (savory Korean pancakes) can balance the spicy taste, allowing for a well-rounded meal.
🔥 Nutrition Info
One serving of O-nam Seonsaeng's Signature Yukgaejang (based on 4 servings) is estimated to be approximately 450-500 kcal.
From 3.5 oz (100g) of Hanwoo brisket, you can expect to get about 20-25g of protein and 20-25g of fat.
With the addition of cooking oil and sesame oil, the total fat content can reach approximately 30-40g.
Carbohydrates, around 15-25g, are supplied by vegetables such as Korean radish, large green onions, mushrooms, bean sprouts, as well as flour and seasonings.
Beef is particularly rich in iron, zinc, and B vitamins, which help prevent anemia and restore vitality.
The variety of vegetables provides dietary fiber and vitamin C, contributing to a balanced nutritional profile.
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