20-Min Spicy Beef Yukgaejang
Fiery Korean beef soup loaded with tender shredded meat, spinach, and mushrooms in a gochujang-chili broth. Ready in 20 minutes and impossibly comforting.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 24g
Ingredients
- ½ lb ground beef
- 4 cups beef broth
- 2 tbsp gochujang (Korean red chili paste)
- 1.5 tbsp soy sauce
- 1 tbsp sesame oil
- 4 oz mushrooms, sliced
- 2 cups fresh spinach, chopped
- 2 stalks scallions, sliced
Instructions
- 1
Heat 1 tbsp sesame oil in a pot over medium-high heat. Add ground beef and cook, breaking up with a spoon, until no pink remains, about 4 minutes.
- 2
Stir in gochujang and cook for 30 seconds until fragrant. Pour in beef broth and soy sauce, then bring to a boil.
- 3
Add sliced mushrooms and simmer for 4 minutes until mushrooms soften and flavors meld.
- 4
Stir in chopped spinach and cook for 1 minute until wilted. Taste and adjust seasoning with salt or soy sauce as needed.
- 5
Ladle soup into bowls and garnish with sliced scallions. Serve immediately.
Tools you’ll need
- Large pot (4-quart+)
- Wooden spoon
- Knife and cutting board
- Ladle
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