Quick Yukgaejang (Spicy Beef Soup)
A fiery Korean beef soup loaded with tender shredded meat, spinach, and aromatic sesame, ready in under 25 minutes. Bold, warming, and deeply satisfying.
- Total time
- 25 min
- Servings
- 2
- Calories
- 312
- Protein
- 28g
Ingredients
- ½ lb beef sirloin or ribeye, thinly sliced
- 4 cups beef broth or stock
- 1.5 tablespoons gochugaru (Korean red chili flakes)
- 2 tablespoons soy sauce
- 3 cloves garlic cloves, minced
- 2 cups fresh spinach, roughly chopped
- 1 tablespoon sesame oil
Instructions
- 1
Mince the garlic cloves until the pieces are smaller than a grain of rice—about pencil-tip dots.
- 2
Pour 4 cups of beef broth into a large pot and set the heat to medium-high until small bubbles form around the edges, about 5 minutes.
- 3
Add 1.5 tablespoons of gochugaru to the hot broth and stir for 30 seconds until the chili flakes bloom and smell strongly fragrant.
- 4
Stir in the minced garlic and 2 tablespoons of soy sauce, then bring the broth to a rolling boil where bubbles break the surface continuously, about 2 minutes.
- 5
Add the sliced beef to the boiling broth and stir once—the beef will begin to turn gray on the outside within 30 seconds.
- 6
Add the chopped spinach and stir until completely wilted and bright green, about 1 minute.
- 7
Drizzle 1 tablespoon of sesame oil over the surface of the soup and stir gently to distribute the nutty aroma throughout.
- 8
Taste the broth and adjust salt or soy sauce if needed, then divide the soup into two bowls and serve immediately while steaming hot.
Tools you’ll need
- large pot (at least 3-quart capacity)
- wooden spoon or soup ladle
- cutting board
- chef's knife
- two soup bowls
- small spoon for tasting
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
