I love this Korean spicy beef and vegetable soup! It does take some time and like most Korean dishes, a lot of work goes into making it, but it is definitely worth it. My mom used to make this in a bigger batch than the one I posted, and we would eat this for days and days (we didn't mind because we loved this)! We've since learned that we can freeze this. I hope you like spicy food because this can get really spicy! To make it spicier, I like to add more chili pepper instead of the red pepper paste. NOTE: The recipe does not allow for me to include 1 package Fernbrake into the list of ingredients. You can buy one that is already packaged in water, or buy dried fernbrake, reconstituted in water. THIS makes the dish! Without it, it's just ok.
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Units: US | Metric
- 3 -5 lbs beef bones, for stock
- 2 gallons water
- 1 lb beef brisket
- 1 bunch green onions or 3 leeks, 1 inch bias cut
- 1/2 lb bean sprouts
- 1 bunch cooked mung bean noodles (dahng myun(transparent noodles)
- 3 tablespoons minced garlic
- 3 tablespoons korean red pepper paste
- 3 tablespoons korean chili powder
- 1 tablespoon soy sauce
- 2 teaspoons salt (to taste)
- 1 teaspoon black pepper (to taste)
- 1 tablespoon sesame oil
- 2 tablespoons sesame seeds
- 1Place beef bones and brisket in a large pot with enough water (to completely cover the bones) and bring to a boil. Reduce heat, skim off the foam, and simmer for 3 hours. Keep replenishing the pot with more water as it evaporates.
- 2Remove from heat and let it cool. When it is cool enough, remove the bones and beef.
- 3Shred the meat into 2 inch strips. (When shredded, they should be the thickness of the meat should be the width of a yarn.).
- 4In a bowl, mix together garlic, hot pepper paste, chili powder, salt, black pepper, sesame oil, soy sauce, and sesame seeds into a paste.
- 5Combine shredded beef with the paste mixture and let it marinate overnight.
- 6Place the beef broth in the refrigerated for 1 day.
- 7Take the broth out and skim off the fat until the broth is clear.
- 8Bring the broth back to a boil. You will cook the broth for at least another half hour as you add the following:.
- 9Cut the drained fernbrake into 2 inch pieces and add to the beef broth.
- 10In a separate pot, boil 6 cups of water. Add in 1 bundle of Dahng Myun (transparent noodles). Drain and add to the soup.
- 11Add the refrigerated beef mixture (from step 5) into the broth.
- 12Add the bean sprouts into the broth.
- 13Add the green onions, or leek into the broth.
- 14Serve hot with rice.
- 15Note: You can freeze this. Freeze in portioned containers. When you are ready to enjoy it again, simply let it defrost in the fridge and reheat.
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Nutritional Facts for Yook Gae Jang- Korean Spicy Beef and Vegetable Soup
Serving Size: 1 (1062 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 233.6
- Calories from Fat 165
- Total Fat 18.4 g
- Saturated Fat 6.5 g
- Cholesterol 41.3 mg
- Sodium 795.4 mg
- Total Carbohydrate 6.1 g
- Dietary Fiber 2.2 g
- Sugars 1.8 g
- Protein 11.9 g
The following items or measurements are not included:
mung bean noodles
korean red pepper paste