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Yukgaejang is spicy Korean beef soup made with various vegetables

How to make Yukgaejang at Home (Spicy Korean Beef Soup)

Holly Ford
This authentic homemade recipe for Yukgaejang (spicy Korean beef soup) is deeply flavorful and comforting. I’ve included step-by-step photos and my top tips for making this satisfyingly spicy beef stew at home in your own kitchen.
5 from 2 votes
Prep Time 10 mins
Cook Time 1 hr
Soaking time 1 hr
Total Time 2 hrs 10 mins
Course Soup, Stew
Cuisine Korean
Servings 8


For beef soup

For beef stock

  • 1 1/4 lb beef brisket
  • 1 large onion cut in half
  • 1 whole garlic cut in half
  • 1/2 lb Korean radish cut into large chunks
  • 14 cups water

For chili oil


To re-hydrate the dried vegetables

  • Add fernbrake in a pot filled with water. Bring it to a gentle boil and simmer for 20 minutes. In another pot, cook the taro stem using the same method. Let it soak in the pot for 1 hour as well. Remove each pot from the heat and let vegetables to soak in the pot, covered, for 1 hour.
  • Drain the dried vegetables and rinse them in cold water several times. Squeeze out the extra water from the vegetables. Cut fernbrake and taro stem in 2-inch slices.

To make the beef stock

  • In a stock pot, combine onion, whole garlic (cut in half), chunks of radish and beef brisket. Add 14 cups of water to the pot and bring it to a gentle boil. Reduce the heat to low and let it simmer for 45 minutes.
  • Discard the vegetables and reserve the beef. Strain the stock in a skimmer to collect any small particles. Reserve the stock.
  • When the beef is cooled to touch, shred the beef into bite size pieces.

To blanch the fresh vegetables

  • For the Asian leeks, cut them in half lengthwise, then cut into 2-inch slices. As an optional step, remove the pale green core in the center of the white parts of the leeks because they tend to be tough. You can leave it the way it is, if you wish.
  • Bring a large pot of water to boil and sprinkle some salt. Add mungbean sprouts, stir, and wait for 10 seconds.
  • Add oyster mushroom and leek slices. Cook the vegetables for 10 more seconds. Drain and rinse the vegetables in cold running water. Squeeze out the extra water.

To make the beef soup (Yukgaejang)

  • Heat oil and sesame oil in a large pot over low heat. Add the Korean chili flakes and stir it for 30 seconds to release the fragrance and infuse the oils.
  • Add the vegetables and beef into the pot. Stir well to coat them with the chili oil. Pour the reserved stock into the pot. The amount of stock could be between 8-10 cups, depending on how thin you want your stew to be.
  • Add a teaspoon of Korean chili paste (gochujang) into the stew and mix well. Chili paste will help your stew to maintain its redness of broth without going dull. Cover the pot and let the stew simmer for 15-20 minutes over med-low heat.
  • Season the stew with 3 different Korean sauces; soy sauce, Korean soup soy sauce, and Korean anchovy sauce. Taste the broth and add some salt, if needed. Lastly sprinkle with lots of black pepper according to your taste.


Keyword beef, beef brisket, beef soup, dried fernbrake, fernbrake, korean beef soup, Korean beef stew, Korean spicy beef soup, spicy beef soup, spicy Korean beef soup, taro stem, yukgaejang
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