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. 
Korean Food: Yukgaejang (Beef Brisket Soup)
I did not have the royal fern but I have included it in the recipe below.
Servings: 4 -6
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 
I love spicy food and definitely into this one. I agree, when I was in LA, my hubby and I often dine in K-Town, perfect BBQ spot!
LOVE LA K-town Korean food. . doesn’t get much better than that! 🙂
I’m so glad to have found this, I love brisket and have been trying to find some good Korean recipes, can’t wait to try it!
oh good!! Please let me know how you like it! 🙂
I also can’t finish the yukgaejang, either, without shedding a ton of sweat. It is just too spicy for me. But I love the flavor and often misses. I should make someday.
I bet you would make an awesome yukgaejang! 🙂 I made dukboki tonight. . will be posting soon. . been in a Korean comfort food kind of a mood 🙂
I love dishes like this one. Perfect for the cooler weather we are experiencing.
Thank you, Richard! Yes, hot and spicy always seems to hit the spot! and my husband LOVES it!