A warming Korean spicy beef soup featuring tender beef, garlic, Korean chilli powder, soy sauce and vegetables in a rich, satisfying broth. Hearty and comforting with bold, satisfying flavour — perfect for chilly days or whenever you're craving something spicy.
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Adapted from a video by Spice N' Pans
Our Favourite No-Fail Korean Spicy Beef Soup (Yukgaejang) 韩式辣牛肉汤 Korean Gochugaru Soup Recipe
beef shank, brisket, or flank steakcut into smaller chunks along the grain500 g
water2 liters
red onionmedium-large, halved1
dried shiitake mushroomsrinsed, no need to rehydrate8
beef stock cube1
Korean chilli powder (gochugaru)3 tbsp
ground black pepper1 tbsp
saltfor spice mix (additional salt to taste later)2 tsp
garlic cloves
minced
4
light soy sauce1 tbsp
fish sauceor use 2 tbsp soy sauce if unavailable1 tbsp
sesame oil2 tbsp
soybean sprouts200 g
scallionscut into chunks2
saltor to taste1½ tsp
Korean sweet potato glass noodlesdry weight, rehydrated in water for about 40 minutes until soft30 g
Steps
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1
Prepare the beef by removing any membrane and cutting it into smaller chunks along the grain, so it will pull apart easily after cooking.
2
Soak the prepared beef in cold water for approximately 20 minutes to remove excess blood and improve the clarity of the broth.
3
Heat 2 litres of water until boiling. Add the drained beef, halved onion, rinsed shiitake mushrooms, and beef stock cube, maintaining medium-high heat until the broth comes to a full boil.
4
Once boiling, skim off the scum from the surface to keep the broth clear. Cover, reduce heat to low, and simmer for 1 hour (or up to 1 hour 20 minutes if you prefer the beef more tender).
5
While the beef simmers, prepare the spice mix by combining 3 tbsp Korean chilli powder, 1 tbsp ground black pepper, 2 tsp salt, and 4-5 minced garlic cloves. Mix well, then add 1 tbsp light soy sauce, 1 tbsp fish sauce (or 2 tbsp soy sauce), and 2 tbsp sesame oil, stirring until combined.
6
Add the spice mixture to the 200g soybean sprouts and cut scallions, gently combining with your hands to distribute the flavour throughout the vegetables.
7
After simmering the beef for about 1 hour, remove all the beef, onion and mushrooms from the broth and set aside to cool slightly.
8
Add the prepared spice and vegetable mixture to the broth, moistening any spices with a little broth before stirring everything together and pouring it all back into the pot. Turn heat to medium-high and bring back to a boil.
9
Cover and reduce heat to low, simmering for 15 minutes to allow the spices and vegetables to fully infuse the broth.
10
After 15 minutes, prepare the beef and vegetables: slice the shiitake mushrooms thinly and tear the beef apart into small pieces by hand; roughly chop the onion.
11
Add the shredded beef, sliced mushrooms and chopped onion to the boiling broth, cover, and simmer on low heat for another 15 minutes.
12
After 15 minutes, taste the broth and adjust seasoning with salt to taste (approximately 1.5 tsp). Stir and bring back to a boil.
13
Once the broth is boiling, add the 30g rehydrated sweet potato glass noodles (soaked for about 40 minutes until soft) and cook for 3–5 minutes until tender.
14
Once the noodles are tender, the soup is ready to serve. Ladle into bowls and enjoy this warming spicy Korean beef soup.
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