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Meat, East Asian

Yukgaejang with rice

Yukgaejang is a Korean soup made with shredded beef, spicy and scented with leeks, served with rice. For 4 people, it takes 60 minutes and a medium skill level, for €3.30 a serving. The key to success is shredding the beef into fine strands and pouring the beaten egg in a thin stream into the simmering broth.

A yukgaejang to warm you up, a bright red shredded beef soup scented with leek and soybean sprouts, with a beaten egg that stretches into silky ribbons.

Yukgaejang with rice
Total time
1 h
Difficulty
Medium
Cost per person
€3.30
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Yukgaejang is a thick red soup full of tender beef strands, soft leeks and soybean sprouts that stay a little crisp. Gochugaru gives it a heat that builds slowly rather than burning, and sesame oil adds that toasted note so typical of Korean soups. The beaten egg poured in at the end forms silky ribbons that soften every spoonful.

This is the dish for winter evenings when you need something hot and filling, best made on a lazy Sunday while the beef simmers on its own. Serve it to friends curious about Korean cooking, it takes some organizing but no real technique. Kids used to milder flavors might find the chili too much, this one is really for the grownups.

The ingredients

4 people

Butcher

  • Beef shin for stewing 500 g

Fruits and vegetables

  • Leeks 3
  • Soybean sprouts 200 g
  • Garlic 4 cloves

Pantry

  • Dried fernbrake or shiitake mushrooms 50 g
  • Gochugaru (Korean chili flakes) 2 tbsp
  • Soy sauceoften in the pantry 3 tbsp
  • Sesame oil 2 tbsp
  • Riceoften in the pantry 300 g

Dairy

  • Eggs 2

Allergens Eggs, Soy, Gluten, Sesame

The step by step recipe

  1. Cook the beef in a pot of water with one whole leek, then shred it once tender. 35 min

    Keep the cooking broth, it's the base of the soup.

  2. Cut the remaining leeks into chunks and sauté them in sesame oil with the garlic. 5 min

    Let them color lightly, they add sweetness.

  3. Mix the shredded beef with the gochugaru and soy sauce, then add it to the leeks.

    The chili should coat the meat before it goes into the broth, the color turns out nicer.

  4. Pour the broth over the ingredients, add the soybean sprouts and let it simmer, then pour in the beaten eggs. 15 min

    If you can't find fernbrake, rehydrated shiitake mushrooms work very well instead.

  5. Cook the rice in salted water and serve the soup piping hot with the rice on the side. 11 min

    Taste and adjust the seasoning at the end, that's the moment to add more soy sauce.

Our tips to get it right

  • Pull the cooked beef into thin, even strands with your fingers rather than cutting it with a knife, the soup's texture depends a lot on this.
  • Soak the dried fernbrake or shiitake mushrooms for at least 20 minutes in warm water before using them, otherwise they stay too tough in the broth.
  • If you prefer less heat, cut the gochugaru in half the first time, you can always add more at the end of cooking.

The variations

  • Swap the beef for shredded chicken for a milder tasting version, the broth will need a bit less simmering time.
  • For a vegetarian version, replace the beef with shiitake mushrooms and use a well seasoned vegetable broth instead of meat broth.
  • For a quicker version, use store bought cooked shredded beef and store bought beef broth, you'll save about 35 minutes.

What to serve it with

  • Steamed white rice
  • Tangy kimchi
  • Hot green tea

Storage

Yukgaejang keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the egg, which you should add fresh when reheating. Warm the soup gently in a pot, stirring, without letting it boil hard.

Questions about this dish

Can you make yukgaejang ahead of time?

Yes, make the broth and beef the day before, they actually taste better. Add the soybean sprouts and beaten egg only when serving to keep their texture.

What is the dried fernbrake used in this recipe?

It's a traditional Korean dried vegetable called gosari that gives the soup a distinctive texture. Rehydrated shiitake mushrooms work very well as a substitute if you can't find it.

Can you replace gochugaru with another chili?

Gochugaru has a mild heat and bright red color that's hard to replicate exactly. If needed, use Espelette pepper with a touch of paprika for color, in a slightly smaller amount.

How do you pour the egg without it clumping?

Beat the eggs well, then pour them in a thin stream while gently stirring the simmering broth. Stop stirring as soon as the egg is in so the ribbons can form.

How long does it take to make a yukgaejang with rice?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a yukgaejang with rice?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a yukgaejang with rice cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, soy, gluten, sesame. Always check the labels of the products you buy.

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