Yukgaejang

Ingredients

• 400 gbeef brisket
• 3 L (13 cups)water
• 1 iPhone-sized piecedashima
• 1 small piece (thumb-sized)ginger
• 150 gKorean fernbrake (gosari)
• 150 gKorean taro stems (torandae)
• 1 handfuloyster mushrooms
• 1 wholeonion
• 2mild red chilli peppers
• 2 (or 1 jalapeño)Cheongyang chilli peppers
• 3 stalks (forearm-length)spring onions
• 1 small handful (optional)dangmyeon noodles
• 30 ml (2 tablespoons)soup soy sauce
• 15 ml (1 tablespoon)minced garlic
• 15 ml (1 tablespoon)sesame oil
• 30 ml (2 tablespoons)soup soy sauce
• 15 ml (1 tablespoon)minced garlic
• 15 ml (1 tablespoon)sesame oil
• 120 ml (½ cup)vegetable oil
• 80 ml (⅓ cup)gochugaru
• 15 ml (1 tablespoon)minced garlic
• 15 ml (1 tablespoon)soup soy sauce
• 15 ml (1 tablespoon)minced garlic
• 15 ml (1 tablespoon)sesame oil
• 30 ml (2 tablespoons)gochugaru
• 15 ml (1 tablespoon)minced garlic
• 30 ml (2 tablespoons)soup soy sauce

Instructions

1. 1

   Soak the vegetables

   If using dried fernbrake or taro stems, soak them in a bowl of cold water overnight before cooking.

2. 2

   Simmer the brisket

   Put the brisket in a large pot with 3 L (15 cups) of water. Slice the ginger thinly and add it with the dashima. Bring to the boil over high heat without a lid, then remove the dashima and skim the scum from the surface. Lower the heat and simmer gently for 1 hour while preparing the other ingredients.

3. 3

   Prepare the stems

   Drain the soaked fernbrake and taro stems, wash them thoroughly and squeeze out the water by hand. Cut them into small pieces about the length of your little finger, then put them in separate bowls. Season each with 30 ml (2 tablespoons) soup soy sauce, 15 ml (1 tablespoon) minced garlic and 15 ml (1 tablespoon) sesame oil, mixing well to coat.

4. 4

   Chop the vegetables

   Thinly slice the onion and chop both kinds of chilli into small pieces. Cut the spring onions into finger-length pieces. Trim the oyster mushroom stems and rinse the mushrooms briefly.

5. 5

   Make the chilli oil

   Mix 120 ml (½ cup) vegetable oil with 80 ml (⅓ cup) gochugaru and 15 ml (1 tablespoon) minced garlic. Microwave for 2 minutes, taking care when removing it. Strain the mixture through a sieve or cheesecloth, pressing with a spoon to extract the oil; it should yield a little less than 80 ml (⅓ cup). Set it aside.

6. 6

   Shred the brisket

   After the brisket has simmered for 1 hour, turn off the heat and remove the ginger. Lift out the meat and leave it to cool on a chopping board for at least 15 minutes. Cut it in half, then shred each piece by hand into bite-sized strips. Toss the beef with 15 ml (1 tablespoon) soup soy sauce, 15 ml (1 tablespoon) minced garlic and 15 ml (1 tablespoon) sesame oil.

7. 7

   Cook the stew

   Return the broth to high heat and stir in the chilli oil. Add the shredded beef, seasoned fernbrake and taro stems, mushrooms, onion, both kinds of chilli and spring onions. Season with 30 ml (2 tablespoons) gochugaru, 15 ml (1 tablespoon) minced garlic and 30 ml (2 tablespoons) soup soy sauce. Once boiling, cook uncovered over high heat for 30 minutes, then cover and cook on low for a further 20 minutes.

8. 8

   Add the noodles

   If using dangmyeon, soak them in cold water for 30 minutes, starting while the stew cooks. Ladle a few portions of stew into a smaller pot, add the soaked noodles and cook for a few minutes until soft and translucent. Serve from the pot or transfer to a bowl, with hot rice.

What is yukgaejang?

Yukgaejang is a Korean spicy beef soup, traditionally known for its rich broth, shredded meat and generous mix of vegetables. This version uses brisket, fernbrake and taro stems, with chilli oil giving the soup its colour and heat.

The long simmer first creates a beefy stock, while the seasoned vegetables and meat are added later so their flavours remain distinct. Optional glass noodles make each serving more substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 34g protein, 17g carbs, 32g fat.

Brisket provides most of the protein and a substantial share of the fat, while the vegetable oil and sesame oil add further fat. The gochugaru, vegetables and optional noodles contribute carbohydrates, with the noodles making a larger difference if included. Serve with rice as directed, or balance the bowl with extra vegetables and a modest portion of rice.

The broth and brisket

Brisket: simmer it gently with ginger and dashima to build the base of the soup. Removing the dashima once the pot boils and skimming the surface helps keep the broth clear.

Shredding: let the cooked beef cool for at least 15 minutes before handling. Pull it into bite-sized strips by hand so it catches the seasoning and is easy to eat with a spoon.

Fernbrake and taro stems

Dried stems: soak them overnight in cold water before cooking, then wash and squeeze them well. Cutting them into small pieces makes them easier to eat and lets them take on the marinade.

Seasoning: mix the fernbrake and taro stems separately with soup soy sauce, garlic and sesame oil. Their savoury seasoning adds flavour throughout the pot as they simmer.

Getting the chilli oil right

Straining: warm the oil, gochugaru and garlic in the microwave for 2 minutes, then strain carefully. Press the solids with a spoon to extract the oil, taking care with the hot mixture.

Heat level: the Cheongyang chillies and gochugaru give this stew its kick. Use the suggested jalapeño swap if you cannot find Cheongyang chillies.

How to judge doneness

First simmer: cook the brisket gently for 1 hour, then remove it before preparing the final stew. The method calls for the meat to be cool enough to shred after at least 15 minutes.

Final cooking: boil the assembled stew uncovered for 30 minutes, then cover and simmer on low for 20 minutes. The stems should be tender, and the flavours should have had time to mingle.

Noodles and serving

Dangmyeon: soak the noodles in cold water for 30 minutes, then cook only the amount you plan to serve in a smaller pot of stew. They are ready when soft and translucent.

Rice: serve the hot stew with a bowl of hot rice, as suggested in the method. The rice gives you a mild, filling accompaniment to the spicy broth.

Recipe notes & tips

• Soak dried fernbrake and taro stems overnight so they are ready when you start cooking.
• Squeeze excess water from the soaked stems before seasoning them.
• Skim the broth after it comes to the boil and remove the dashima at that point.
• Cool the brisket for at least 15 minutes before shredding it by hand.
• Handle the hot chilli oil carefully when taking it from the microwave and straining it.
• Cook dangmyeon in portions of stew rather than adding all the noodles to the main pot.

Variations

• Use jalapeño: replace the Cheongyang chillies with 1 jalapeño as suggested in the ingredient list.
• Leave out the noodles: serve the stew without dangmyeon if you prefer it without glass noodles.
• Choose your chilli: use the listed mild red chillies alongside the spicier Cheongyang chillies.
• Serve with rice: follow the serving suggestion and pair each bowl with hot rice.
• Adjust the noodle portion: add only the amount of soaked dangmyeon needed for each serving.

Common mistakes to avoid

• Skipping the overnight soak: dried fernbrake and taro stems need this preparation, so soak them before starting the stew.
• Leaving the dashima in: remove it once the broth comes to the boil, as the method directs.
• Shredding the beef while hot: let it cool for at least 15 minutes first so it is easier to handle.
• Adding unstrained chilli oil: strain the mixture and press out the oil before adding it to the broth.
• Cooking all the noodles in the main pot: cook portions in a smaller pot so the noodles can be served individually.
• Rushing the final simmer: keep the uncovered boil for 30 minutes and the covered low simmer for another 20.

How to store

Cool leftover stew promptly and refrigerate it in a covered container; use within 3 days. Reheat thoroughly in a saucepan, adding a splash of water if needed. Store cooked noodles separately where possible, as they can soften further in the broth.

Frequently asked questions