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Yukgaejang

Name: Yukgaejang
Total time: 60 min
Yield: Serves 4
Cuisine: Korea
Ingredients: 300g Beef Shank; 200g Soybean Sprouts; 100g Fernbrake (boiled); 2 Green Onion (Long); 2 tbsp Korean Chili Flakes; 1 tbsp Sesame Oil; 1 tbsp Garlic (grated); 1 tbsp Soy Sauce; 1 Egg; 1200ml Water

Soup

⏱ 60 min

👥 Serves 4

Difficulty ⭐⭐

Beef, fernbrake, and bean sprouts simmered in a spicy broth — a restorative Korean soup.

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📖 The Story Behind This Dish

Yukgaejang is said to have spread from the royal kitchens of the Joseon dynasty to ordinary people. Beef is shredded into fibers and simmered with fernbrake and soybean sprouts in a broth made fiery with chili oil. It's eaten to fight summer fatigue and is, with samgyetang, one of Korea's classic restorative foods.

🌆 Where it's eaten: On scorching days, Koreans fight heat with heat, sweating over a hot bowl of yukgaejang.

🥕 Ingredients (serves 4)

Beef Shank 300g
Soybean Sprouts 200g
Fernbrake (boiled) 100g
Green Onion (Long) 2
Korean Chili Flakes 2 tbsp
Sesame Oil 1 tbsp
Garlic (grated) 1 tbsp
Soy Sauce 1 tbsp
Egg 1
Water 1200ml

👩‍🍳 Instructions

Start the beef shank in cold water, skim, and simmer about 1 hour; reserve the broth.
Remove the meat and shred it finely by hand.
Heat sesame oil, chili flakes, and garlic in a pot until fragrant.
Add the broth, shredded beef, bean sprouts, fernbrake, and leek and simmer 20 minutes.
Season with soy sauce and drizzle in beaten egg.

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