Yukgaejang (Spicy Beef Soup)
A fiery Korean beef soup loaded with tender shredded beef, spinach, and aromatics in a gochugaru-spiked broth. Ready in under 45 minutes — perfect for warming up with bold, complex flavors.
- Total time
- 40 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
- 1 lb beef chuck or brisket, in one piece
- 6 cups water
- 2 tbsp gochugaru (Korean red chili flakes)
- 2 tbsp soy sauce
- 4 cloves garlic cloves, minced
- 2 cups fresh spinach, loosely packed
- 3 stalks scallions, sliced into 2-inch pieces
Instructions
- 1
Bring water to a boil in a large pot over high heat.
- 2
Add beef in one piece. Return to a boil, then reduce heat to low.
- 3
Simmer gently for 25 minutes until beef is fork-tender and cooked through.
- 4
Remove beef and shred with two forks into bite-sized pieces.
- 5
Return beef to pot. Stir in gochugaru, soy sauce, and minced garlic.
- 6
Simmer for 5 minutes until broth is deeply red and fragrant.
- 7
Add spinach and stir until wilted, about 1 minute.
- 8
Stir in scallions. Taste and adjust seasoning with salt if needed.
- 9
Ladle into bowls and serve immediately.
Tools you’ll need
- large pot (6-quart or bigger)
- wooden spoon
- two forks for shredding
- ladle
- bowls
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