Korean Spicy Beef and Vegetable Soup (Yukgaejang)

by Asian Recipes At Home

This Korean spicy stew recipe is filled with shredded beef, onions, and fernbrake fiddleheads (gosari). It is filling, full of protein, and healthy for you too! It is a great soup for cold days or any time of the year.

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This Korean spicy stew recipe is filled with shredded beef, onions and fernbrake (gosari).

Yukgaejang is a very popular nutritious soup in Korea. It is hearty, spicy, and filled with delicious shredded beef and vegetables. This soup is simmered for a long time, but totally worth the wait. We have transformed a more traditional recipe to be compliant with Whole30/Paleo standards. So in saying that, this version that we are sharing with you today is Whole30 and Paleo compliant (simply omit serving it with rice). If you want to use the more traditional ingredients such as soy sauce, or Dasida beef soup stock powder, then feel free to swap out those ingredients as you see fit. 

 

Key features and tips

Some varieties of yukgaejang also include sweet potato starch noodles. However, our recipe that we are sharing with you here does not include any noodles. Feel free to add in some sweet potato starch noodles though if you wish. If you plan to freeze the leftovers though, we have not tested if the noodles will keep it’s texture if frozen then reheated (see “Storing Yukgaejang” paragraph below).

Make sure to plan ahead! We are using dried fernbrake fiddleheads (gosari) in this recipe and the way we like to rehydrate gosari takes a full 24 hours. In saying that, if you are in the mood for this soup, make sure to plan ahead of time when you want to serve it. If you’re using hydrated fernbrake fiddleheads (gosari), then it won’t take as long since the gosari is hydrated and ready to use.

 

Ingredients needed for this Korean Spicy Beef and Vegetable Soup (Yukgaejang) recipe

For the soup seasoning:

 

Tools you may need to make this recipe

 

This Korean spicy stew recipe is filled with shredded beef, onions and fernbrake (gosari).

How to make yukgaejang

Step 1: Rehydrate the fernbrake fiddleheads (gosari)

First, the dried fernbrake fiddleheads (gosari) needs to be rehydrated. If you’re buying dried fernbrake (gosari), then we need to properly rehydrate it so it’s completely tender again. Boil the fernbrake (gosari) for about 30 minutes. Rinse and drain then let it soak again in cool fresh water for about 24 hours. Once the fernbrake (gosari) has been completely rehydrated (or if you’re using ready-to-use gosari), then go on to step 2.

 

Step 2: Bring water to boil and add the beef

In a large saucepan/pot, bring the 12 cups of water to a boil. Once it reaches a boil, put the whole beef tender roast into the boiling water. Reduce the temperature to medium heat. Note: If you need to cut the tender roast into smaller pieces to fit it into your pot, you can do that since shredded beef is the end result. You’ll just have to fish out the pieces out of the water, so don’t make the pieces too small.

 

Step 3: Cook the beef for 4 hours

Allow the beef to cook for about 4 hours. Make sure to add the lid to the pot and leave it slightly cracked. We want the beef to get really tender and start to shred apart.

 

Step 4: Drain the fernbrake fiddleheads (gosari)

While the beef is cooking, drain the fernbrake fiddleheads (gosari) well and cut it into about 3 inch long pieces. Add it into a medium-sized bowl and add a tablespoon of sesame oil. Massage it onto the fernbrake (gosari) and set it aside.

 

Step 5: Take the beef out of the water/broth and shred

Once the beef has finished cooking and is shreddable, take the beef out of the pot and place it in a big bowl or plate. Do not throw out the water! Shred the beef with two forks. Add in another tablespoon of sesame oil and about 2 teaspoons of salt, ground black pepper, and minced garlic. Set aside for about an hour so that the flavors can combine together.

 

Step 6: Add onions to the beef water/broth

In the beef water/broth that is still in the pot, add the yellow onions and boil for about 20 minutes.

 

Step 7: Mix together ingredients for the soup seasoning

While the yellow onions are cooking in the broth, mix together all of the ingredients for the soup sauce in a small bowl. Set aside.

 

Step 8: Add everything to the pot (except green onions)

After the onions have boiled for 20 minutes, add in the soup sauce, fernbrake (gosari), and shredded beef back into the pot. Turn the heat down to medium and continue to cook for about 20 minutes.

 

Step 9: Add the green onions and enjoy!

Next, add in the green onions, and continue cooking for about 5 minutes. Remove from heat and enjoy!

 

This Korean spicy stew recipe is filled with shredded beef, onions and fernbrake (gosari).

What to serve with this Korean spicy beef and vegetable soup

Traditionally, freshly steamed rice is served alongside this soup. If you’re staying low carb, or can’t have rice, then eat this nutritious stew alongside more vegetable side dishes, like:

 

Storing Yukgaejang

Store the leftovers in the fridge in an airtight container. Use it up within 3 to 4 days. We have also heard that it freezes well too! If you do try to freeze the leftovers, make sure you leave enough room in your container for expansion, and it would probably be best to not freeze the sweet potato starch noodles with it (if you chose to add noodles). If you chose to use noodles, we’d suggest freezing without the noodles, then cook up some new plain noodles when you reheat the frozen portion.

 

 
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This Korean spicy stew recipe is filled with shredded beef, onions and fernbrake (gosari).

Korean Spicy Beef and Vegetable Soup (Yukgaejang)

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 4 hours 35 minutes
Additional Time: 1 day
Total Time: 1 day 4 hours 45 minutes

This Korean spicy stew recipe is filled with shredded beef, onions, and fernbrake (gosari). It is filling, full of protein, and healthy for you too! It is a great soup for cold days or any time of the year.

Ingredients

For the soup sauce:

Instructions

  1. First, the dried fernbrake fiddleheads (gosari) needs to be rehydrated. If you’re buying dried fernbrake (gosari), then we need to properly rehydrate it so it’s completely tender again. Boil the fernbrake (gosari) for about 30 minutes. Rinse and drain then let it soak again in cool fresh water for about 24 hours. Once the fernbrake (gosari) has been completely rehydrated (or if you’re using ready-to-use gosari), then go on to step 2.
  2. In a large saucepan/pot, bring the 12 cups of water to a boil. Once it reaches a boil, put the whole beef tender roast into the boiling water. Reduce the temperature to medium heat. Note: if you need to cut the tender roast into smaller pieces to fit it into your pot, you can do that since we are producing shredded beef as the end result. You’ll just have to fish out the pieces so don’t make them too small.
  3. Allow the beef to cook for about 4 hours. Make sure to add the lid to the pot and leave it slightly cracked. We want the beef to get really tender and start to shred apart.
  4. While the beef is cooking, drain the fernbrake (gosari) well and cut it into about 3 inch long pieces. Add it into a medium-sized bowl and add a tablespoon of sesame oil. Massage it onto the fernbrake (gosari) and set aside.
  5. Once the beef has finished cooking and is shreddable, take the beef out of the pot and place it in a big bowl or plate. Do not throw out the water! Shred the beef with two forks. Add in another tablespoon of sesame oil and about 2 teaspoons of salt, ground black pepper and minced garlic. Set aside for about an hour so that the flavors can combine together.
  6. In the beef water/broth that is still in the pot, add the yellow onions and boil for about 20 minutes.
  7. While the yellow onions are cooking in the broth, mix together all of the ingredients for the soup sauce in a small bowl. Set aside.
  8. After the onions have boiled for 20 minutes, add in the soup sauce, fernbrake (gosari), and shredded beef back into the pot. Turn the heat down to medium and continue to cook for about 20 minutes.
  9. Next, add in the green onions, and continue cooking for about 5 minutes. Remove from heat and enjoy!

Notes

*Or substitute it directly out with Dasida beef stock soup powder

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