Truth be told. I’m Korean and I can’t really handle the hot, spicy stuff. I’ve gotten a lot better and I really love Korean food. . but I cannot down an entire bowl of Yukgaejang by myself. Kimchi Fried Rice, Bibimbap, and Jajangmyun? Forget it. You’d better get out of my way. Why did I make this then? Yukgaejang is one of my husband’s favorites! He loves Korean food and has been a happy camper ever since I came to my senses and started cooking Korean food at home.

Print Recipe

Korean Food: Yukgaejang (Beef Brisket Soup)

I did not have the royal fern but I have included it in the recipe below.

Course: Main

Cuisine: Korean

Servings: -6

Author: Hip Foodie Mom

Ingredients

2 tablespoons toasted sesame oil
1 1/2 lbs. lean beef brisket thinly sliced or cut into chunks
Salt and freshly ground black pepper
3-4 cloves garlic minced
1-2 tablespoons red pepper powder gochugaru
1 tablespoon low sodium soy sauce
1/4 cup red pepper paste gochujang
1 package 1 1/2 lbs water-packed boiled royal fern, rinsed
1-2 medium yellow onions sliced
4 cups of beef broth
3-4 cups of bean sprouts
4 oz mung bean or sweet potato noodles might be called cellophane or glass noodles or Chinese vermicelli; can be found at any Asian/Korean grocery store
1-2 cups tofu cubed (optional)
1/2 cup green onions sliced into 1-2 inch strips + more for garnish

Instructions

Heat the sesame oil in a large pot over high heat. Add the cut beef brisket and season with salt and pepper. Cook until browned on all sides, for about 3-4 minutes.
Mix the garlic, red pepper powder, soy sauce and red pepper paste in a bowl and add to the pot. Add the royal fern, onions and beef broth. Bring to a boil and cover the pot and simmer on low until the meat is tender, about 40 minutes.
In a separate pot, just a few minutes before the 40 minutes is up, boil some water and cook the noodles. You only need to boil these noodles for about 3-4 minutes.
To the beef soup, add the bean sprouts, noodles, green onions and tofu (if using). Cook for about 10 minutes. Serve and add fresh diced green onion garnish to each bowl.

Recipe adapted from