Quick Weeknights · Korean
Yukgaejang
A robust beef soup containing tender brisket, ferns, and bean sprouts, known for its deep, fiery flavor.
Why This Works
The initial searing of beef and toasting of gochugaru in sesame oil creates a foundational aromatic paste, extracting fat-soluble capsaicin for the soup's iconic fiery red hue and clean heat. This base, combined with slow-simmered beef stock, develops profound umami. The crisp bean sprouts and tender shiitake offer textural complexity, culminating in a balanced, robust, and deeply satisfying dish.
The Upgrade
Add a beaten egg during the final minute of simmering for a silky, cloud-like texture that enriches the broth.
Chef's Secret
Michelin TechniqueDon't skip the step of toasting the gochugaru in oil; it prevents the raw, dusty taste of the chili powder and deepens the umami profile.
Ingredients
Total time including resting: 45 min
Directions
In a heavy-bottomed pot over medium heat, sear beef brisket with sesame oil until just browned, releasing natural fats.
Add gochugaru and minced garlic, stirring constantly to toast the spices without burning, creating a vibrant red oil base.
Pour in beef stock and bring to a rolling boil over high heat.
Add shiitake mushrooms and bean sprouts; reduce to medium-low to soften ingredients while keeping the sprout crunch. Simmer for 15 minutes.
15 minStir in soy sauce, adjusting kosher salt to taste while observing the depth of the broth.
Add green onions at the final stage to retain their structure and bright color.
Check that beef is tender and broth has achieved a glossy sheen before serving piping hot.
Wine Pairing
Beaujolais Cru
Red Wine
The BottleMarcel Lapierre Morgon
The spicy, fiery nature of Yukgaejang requires a low-tannin, fruit-driven red that can be served slightly chilled. The gamay grape's juicy acidity cuts through the beef fat without clashing with the capsaicin.
Nutrition per Serving
380
calories
28g
protein
12g
carbs
22g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Steamed White Rice
Neutral, starchy rice is required to balance the intense, fiery profile of the soup.
Ingredients
Directions
Rinse the rice under cold running water until the water runs completely clear to remove excess starch.
Combine the rinsed rice, measured water, and a pinch of salt in a heavy-bottomed pot.
Bring to a gentle boil over medium-high heat, uncovered.
Reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15 minutes.
Remove from heat and let the rice rest, covered, for 10 minutes to finish steaming.
Fluff gently with a rice paddle before serving alongside the soup.
Side Dish
Quick Kimchi
Fermented cabbage adds an essential tangy, crunchy element that rounds out the deep beef broth.
Ingredients
Directions
Core and roughly chop the Napa cabbage into bite-sized pieces.
In a large bowl, combine gochugaru, fish sauce, sugar, salt, minced garlic, and grated ginger.
Add the chopped cabbage to the bowl.
Using your hands, thoroughly massage the seasoning into the cabbage until evenly coated.
Gently fold in the sliced scallions.
Transfer the kimchi to a clean container. Allow to sit at room temperature for 20-30 minutes to begin fermenting before serving.
Member Reviews
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Made this tonight and it disappeared in minutes. Adding it to the rotation.