Korean Spicy Beef and Vegetable Stew

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Yukgaejang is a beloved Korean soup-stew featuring tender shredded beef, an abundance of vegetables, and a bold, fiery red broth seasoned with gochugaru. It is traditionally ladled over steamed rice and served with banchan, and its deep, savory heat makes it especially popular during Korea's cold winter months. This version captures the rustic, deeply satisfying character of the classic.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 32 gCarbs
• 5 gFiber
• 4 gSugar
• 38 gProtein
• 920 mgSodium
• 860 mgPotassium
• 95 mgCalcium
• 6 mgIron
• 20 mgVitamin C
• 230 mcgVitamin A

Ingredients

For the beef and broth

• 1.5 lb beef brisket or shank, trimmed of excess fat
• 8 cups cold water
• 1 small onion, quartered
• 5 garlic cloves, smashed
• 2 scallions, cut into thirds

For the seasoning paste

• 3 tbsp Korean red pepper flakes (gochugaru)
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp finely minced garlic
• 1 tsp grated fresh ginger
• 1/2 tsp freshly ground black pepper

Vegetables

• 8 oz Korean radish (mu), peeled and julienned
• 4 oz soybean sprouts, rinsed
• 3 oz dried fernbrake (gosari), rehydrated and cut into 2-inch pieces
• 4 fresh shiitake mushrooms, sliced
• 2 oz watercress or baby spinach
• 1/2 cup sliced green onions

To serve

• 4 cups hot steamed short-grain white rice
• Extra gochugaru for the table
• Soy sauce for finishing

Directions

1. Place the beef in a large heavy pot with the water, onion, smashed garlic, and scallions. Bring to a boil over high heat, skimming any foam, then reduce to a gentle simmer, cover partially, and cook for 40 to 45 minutes until the beef is fork-tender.
2. Lift the beef out, strain the broth, and reserve 7 cups of the clear liquid. When cool enough to handle, shred the beef by hand into bite-sized strips, discarding any visible fat and gristle.
3. In a small bowl, whisk the gochugaru, soy sauce, sesame oil, minced garlic, ginger, and black pepper into a thick, fragrant red paste; set aside.
4. Heat 1 tablespoon of sesame oil in a clean heavy pot over medium-high heat. Add the julienned radish and stir-fry for 2 to 3 minutes until slightly translucent at the edges.
5. Add the shiitake mushrooms and rehydrated fernbrake, then stir in the seasoning paste. Stir-fry for 2 minutes until every piece is glossy and coated in the red spice mixture.
6. Pour in the reserved beef broth and bring to a rolling boil. Reduce the heat and simmer uncovered for 10 minutes so the radish softens and the broth turns a deep brick-red color.
7. Add the soybean sprouts and shredded beef, simmer 2 minutes more, then drop in the watercress and cook just until wilted, about 1 minute.
8. Stir in the sliced green onions, taste, and adjust seasoning with extra soy sauce or gochugaru for more heat and salt as needed.
9. Ladle the hot stew generously over bowls of steamed rice, drizzle with a little extra sesame oil, and serve immediately with gochugaru on the side.

Cook’s Notes

• Skim the simmering broth frequently to keep it clear and clean-tasting rather than cloudy.
• Rehydrated fernbrake (gosari) is found at Korean markets; substitute extra mushrooms or zucchini if unavailable.
• Bloom the gochugaru in hot sesame oil briefly before adding broth to deepen and smoky its flavor.
• For a thicker, more stew-like consistency, simmer uncovered for the final 10 minutes to concentrate the broth.
• Make the broth a day ahead and chill so you can lift off solidified fat easily before finishing the stew.

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