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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: 4 -6
Author: Hip Foodie Mom


  • 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


  • 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.