Yukgaejang (Korean Spicy Beef Soup)

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“This Korean recipe is a favorite in Korean restaurants.”
1hr 50mins

Ingredients Nutrition

  • 1 lb beef brisket
  • 13 lb fiddlehead, cut into 3-4 inch lengths (pteridium aquilinum-fernbrake also bracken fiddleheads)
  • 4 large green onions, cut into 3-4 inch lengths
  • 12 onion, cut into 4 quarters
  • salt & freshly ground black pepper, to taste
  • 15 cups beef broth
  • Seasoning Sauce
  • 3 tablespoons red pepper paste
  • 9 garlic cloves
  • 5 tablespoons sesame salt
  • 1 tablespoon sesame oil
  • Red Pepper Oil
  • 4 tablespoons red pepper powder
  • 4 tablespoons vegetable oil


  1. In a large dutch oven, combine 15 cups cold water, beef and 1/2 onion and simmer on low heat for 2 hours.
  2. Combine seasoning sauce and set aside.
  3. Remove meat from water and shred into thick strips. Discard water and 1/2 onion.
  4. Mix the fernbrake and shredded beef in a bowl with the seasoning sauce.
  5. In the dutch oven, combine the red pepper oil ingredients and heat over low heat for 5 minutes. Remove to a serving container.
  6. Wipe dutch oven clean and add beef broth along with the mixed items in the seasoning sauce and bring to a boil. Add green onion slices and continue to boil for 3 minutes. Serve hot with red pepper sauce, as desired.

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