Authentic Yukgaejang Recipe: Enjoy a Deep and Refreshing Flavor at Home!
The Best Yukgaejang Made at Home: Tastier Than Any Restaurant or Meal Kit!
You can make Yukgaejang at home that’s better than any restaurant or meal kit! The addition of green onions and onions provides a refreshing taste, while the rich broth from the meat creates a deep, savory flavor.
Main Ingredients for a Rich Yukgaejang
- 500g Beef (brisket or shank recommended for tenderness)
- 400g Green Onions (mostly the white parts, cut into generous lengths)
- 1/2 Onion (sliced)
- 300g Mung Bean Sprouts
- 200g Boiled Taro Stems (cut to bite-sized pieces)
- 1.5L Water (for a deep broth)
- 2 Eggs (for garnish)
Seasoning Mix – The Golden Ratio
- 1 Tbsp Oil (for sautéing meat)
- 1 Tbsp Sugar (to balance flavors)
- 1 Tbsp Soju (to remove odor and add depth)
- Pinch of Black Pepper
- 3 Tbsp Minced Garlic
- 4 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Soy Sauce (for richness)
- 3 Tbsp Korean Soup Soy Sauce (for umami)
- 1 Tbsp Dashida (MSG-based seasoning, optional)
- 1 Tbsp Oil (for sautéing meat)
- 1 Tbsp Sugar (to balance flavors)
- 1 Tbsp Soju (to remove odor and add depth)
- Pinch of Black Pepper
- 3 Tbsp Minced Garlic
- 4 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Soy Sauce (for richness)
- 3 Tbsp Korean Soup Soy Sauce (for umami)
- 1 Tbsp Dashida (MSG-based seasoning, optional)
Cooking Instructions
Step 1
In a pot, heat 1 tablespoon of oil over medium heat. Add 500g of beef and sauté until the surface is nicely browned. This step is key for developing the beef’s flavor.
Step 2
When the beef is about halfway cooked, add 1 tablespoon of sugar, 1 tablespoon of soju, and a pinch of black pepper. Continue to sauté. This helps tenderize the meat and removes any gamey odors.
Step 3
Once the beef is fully cooked, add 4 tablespoons of gochugaru, 4 tablespoons of soy sauce, and 3 tablespoons of minced garlic. Stir-fry briefly until fragrant, being careful not to burn the spices. Then, add the chopped green onions and half a sliced onion. Sauté until the vegetables soften and become translucent.
Step 4
Pour in 1.5 liters of water to create the broth. Add 3 tablespoons of Korean soup soy sauce and 1 tablespoon of Dashida (if using) to enhance the savory depth of the soup. Stir well to combine.
Step 5
Add the 200g of boiled taro stems, which should be cut to a similar length as the green onions. These will soften further in the broth and add a delightful texture.
Step 6
Bring the soup to a rolling boil. Once boiling, add 300g of mung bean sprouts. Let it simmer for about 20 minutes until all the flavors have melded together and the taro stems are tender. This is when your delicious Yukgaejang is almost ready!
Step 7
Finally, lightly beat 2 eggs and gently drizzle them into the simmering soup in a swirling motion. The cooked egg will add a beautiful, delicate texture and a touch of richness. Serve hot and enjoy your homemade Yukgaejang!
