If you’ve ever craved a soup that warms you from the inside out, Spicy Korean Beef Soup, or Yukgaejang, is the answer. This hearty and flavorful dish is beloved in Korean cuisine for its rich, spicy broth and tender beef. Yukgaejang is more than just a meal; it’s an experience that brings comfort and bold flavors together in every bite.

Why You’ll Love Spicy Korean Beef Soup (Yukgaejang)

This soup is perfect for those who love robust flavors and hearty meals. Here’s why Yukgaejang is a must-try:

• Bold and Spicy Flavor: The mix of garlic, soy sauce, and chili creates a warming, savory broth.
• Rich in Protein: Packed with tender beef short ribs and radish for a filling meal.
• Traditional and Authentic: Brings the heart of Korean home cooking to your kitchen.
• Perfect for All Seasons: A comforting dish for cold days and a flavorful treat anytime.

Ingredients for Spicy Korean Beef Soup (Yukgaejang)

Main Ingredients:

Ingredient	Quantity
Beef short ribs	1.5 lbs
Water	10 cups
Yellow onion (with skin)	1 whole
Green onions (or Korean leek)	2 whole (for broth)
Green onions (sliced, for topping)	2 whole
Ginger (thick slices)	2 slices
Garlic (chopped or whole cloves)	2 tbsp or 5-6 cloves
Radish (quartered into thin slices)	1/2 medium
Soy sauce for soup (guk ganjang)	1 tbsp
Sea salt	1.5 tsp
Crushed red pepper (optional)	1/2 tsp

Step-by-Step Instructions

1. Prepare and Soak the Short Ribs

1. Soak the short ribs in cold water for 1 hour to remove excess blood.
2. If you’re short on time, flash boil the ribs, discard the water, and refill with fresh water before proceeding.
3. While soaking, prepare the aromatics: slice ginger, chop garlic, and set aside the onion and green onions.

2. Start the Broth

1. In a large stockpot, combine the soaked ribs, ginger, green onions, yellow onion (with skin), and 10 cups of water.
2. Bring the mixture to a boil over medium-high heat.
3. Skim off any foam or impurities that rise to the surface to ensure a clear broth.

3. Simmer the Broth

1. Reduce the heat to medium-low and let the broth simmer uncovered for 1 hour.
2. Continue skimming off foam periodically for a cleaner, more flavorful soup.

4. Add the Radish

1. After an hour, add the quartered radish slices to the pot.
2. Let the soup simmer for an additional 20 minutes, allowing the radish to soften and absorb the broth’s flavors.

5. Finalize and Season the Soup

1. Remove all the aromatics from the pot, leaving only the broth and tender short ribs.
2. Stir in guk ganjang, sea salt, and additional chopped garlic.
3. Adjust seasoning to taste.

Tips for Perfect Yukgaejang

• Use Fresh Ingredients: Fresh ginger, garlic, and green onions elevate the flavor.
• Skim Regularly: Removing foam ensures a clean and appetizing broth.
• Balance Heat: Add crushed red pepper gradually to suit your spice preference.
• Prep in Advance: Soaking and boiling the ribs ahead of time saves cooking time.

Creative Variations

1. Add Vegetables

• Include mushrooms, bean sprouts, or zucchini for added nutrition and flavor.

2. Make It Spicier

• Stir in gochugaru (Korean chili flakes) or a dollop of gochujang (Korean chili paste).

3. Use a Pressure Cooker

• Save time by cooking the ribs and broth in a pressure cooker.

4. Substitute Protein

• Replace beef short ribs with brisket or bone-in chicken for a different take.

Serving Suggestions

• With Rice: Serve alongside steamed white rice to soak up the flavorful broth.
• As a Standalone Dish: Enjoy it as a hearty main course.
• With Banchan (Side Dishes): Pair with kimchi, pickled radishes, or seasoned spinach for a complete Korean meal.

Frequently Asked Questions

1. Can I make Yukgaejang ahead of time?

Yes, this soup tastes even better the next day as the flavors meld. Store in the refrigerator for up to 3 days.

2. Can I freeze the soup?

Absolutely. Freeze in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

3. How do I make it less spicy?

Omit the crushed red pepper and reduce the amount of garlic for a milder version.

4. What can I use instead of radish?

Turnips or potatoes work as great substitutes if radish isn’t available.

5. How do I reheat Yukgaejang?

Reheat on the stovetop over medium heat, stirring occasionally, or use a microwave in 1-minute intervals.

6. What’s the best way to slice the radish?

Cut the radish into thin, quartered slices to cook evenly and absorb the broth’s flavors.

Nutritional Information

Nutrient	Per Serving (Approx.)
Calories	~300
Protein	~25g
Fat	~10g
Carbohydrates	~15g
Fiber	~2g

Bring the Bold Flavors of Korea to Your Table

Spicy Korean Beef Soup (Yukgaejang) is a culinary journey that combines bold spices, tender beef, and rich broth into one unforgettable dish. Perfect for family meals or special occasions, it’s a soup that nourishes the body and soul.

Ready to try it? Gather your ingredients, follow the steps, and enjoy the comforting flavors of authentic Korean cooking today!

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