Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Lomo saltado served with beef and roasted vegetables Lomo Saltado with Roasted Vegetables Smoked meat pelmeni served with sour cream Russian smoked meat pelmeni Butter scones served All-butter puff scones Creamy spicy tomato soup served Spicy cream of tomato soup Taco bowl served Deconstructed taco bowl Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Lomo saltado served with beef and roasted vegetables Lomo Saltado with Roasted Vegetables Smoked meat pelmeni served with sour cream Russian smoked meat pelmeni Butter scones served All-butter puff scones Creamy spicy tomato soup served Spicy cream of tomato soup Taco bowl served Deconstructed taco bowl
Spicy Soya Sauce Yukgaejang, Korean beef noodle soup with fresh egg and seaweed
Rich Korean Yukgaejang, with beef, egg and seaweed

Spicy Beef Yukgaejang

Author: Flavelo
Recipes Main Courses Soups
Yukgaejang is originally a spicy beef soup from the Korean royal court, consumed on hot summer days to cool the body by sweating ('fighting fire with fire'). Today it's more of a winter soul-warmer: the tenderness of slow-cooked beef, the sweetness of leek and the power of chilli create a substantial, thick soup that stands alone as a main meal.
🕒 Prep Time 15 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 15 mins
🍽️ Servings 2 servings
🔥 Calories 550 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Large soup pot
  • Frying pan for sautéing
  • Fork for shredding meat

Allergen Information

⚠️ Eggs
⚠️ Cereals containing gluten
⚠️ Soya

Instructions

1 ✓

Boil the beef in water until tender (approx. 1 hour). Skim the foam off the top.

Tip: The foam is precipitated protein (albumin), which can make the soup cloudy, so it's worth removing for clean flavours.
2 ✓

Remove meat, let cool, then shred into strands by hand or with a fork.

Tip: Shredding along the fibres increases surface area, so the meat takes up the spicy marinade better.
3 ✓

Sauté sliced leek and crushed garlic in sesame oil, add shredded meat and soya sauce, toss to combine.

Tip: This is making the 'flavour base': meat contacts oily spices directly, resulting in deeper flavour than if just dropped in water.
4 ✓

Pour meat cooking liquid back into pot, add spicy meat mixture. If using seaweed, add now (soak beforehand). Simmer together for 15 minutes.

Tip: Merging of flavours (diffusion) takes time.
5 ✓

Beat eggs and drizzle into hot soup, but do not stir immediately.

Tip: This way you get larger, silky egg ribbons, not cloudy soup.
6 ✓

Serve sprinkled with fresh spring onions, chilli and sesame seeds.

Tip: Fresh toppings add texture and visual freshness to the dark, deep-flavoured soup.

Recipe FAQ

Why shred meat instead of cutting?
The surface of meat shredded along the grain is rougher, so it absorbs much more juice and flavour than smooth cut cubes.
Can I substitute the beef?
It can be made with chicken ('Dak-gaejang'), which cooks faster and gives a lighter flavour profile.

Ingredients

  • 300 g Beef (brisket or shin)
  • 1 stalk Leek
  • 4 cloves Garlic
  • 3 tbsp Soya sauce
  • 1 tsp Sesame oil
  • 1 pc Chilli pepper (or chilli flakes)
  • 1500 ml Water
  • 1 stalk Spring onions
  • 40 g Dried seaweed (Miyeok - optional)
  • 1 tsp Sesame seeds
  • 2 pc Eggs