Main ingredients
tender beefgreen onionbean sproutsenoki mushroomdried fernbrakegalbitang stocksesame oilgochugarusoy sauceanchovy sauceminced garlicblack pepper
This Man's Cook Yukgaejang
Quick and simple yukgaejang with a rich, savory flavor made by stir-frying gochugaru in the oil from tender beef, then boiling with generous amounts of green onion and mushrooms for a bold, spicy-sweet broth.
Ingredients needed 4 servings
Recipe
Cooking tips
- Mixing a small amount of vegetable oil with sesame oil raises the smoke point, preventing the sesame oil from burning when sautéing meat.
- Sautéing gochugaru directly in the beef fat produces a much richer, deeper, and spicier flavor than using store-bought gochujang.
- Be sure to sauté the green onions thoroughly until they soften and become translucent to fully develop their sweet, savory umami depth in the broth.
- Avoid adding extra soy sauce at the end if adjusting seasoning—this can darken the broth. Always use salt instead for final adjustments.
Recommended for
- Those who want to make a restaurant-quality yukgaejang at home quickly without long simmering times.
- People looking to enjoy the perfect balance of spicy, hearty broth and sweet, savory green onions.
- Individuals seeking a warming, satisfying beef soup to comfort the body on cold days.
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