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Ttukdak Hyung's Traditional Yukgaejang

A rich and savory traditional yukgaejang with deep broth from stir-frying green onions and gochugaru in beef fat rendered from brisket, replicating the flavor of famous restaurants.

Ingredients needed 3 servings

Recipe

Cooking tips

  • If getting beef fat from brisket is troublesome, you can substitute with rendered fat from grilled chuck flap or regular cooking oil to make the chili oil.
  • Mixing pure meat broth with store-bought bone broth at nearly a 1:1 ratio creates the heavy, deep body characteristic of restaurant versions.
  • After adding the egg, avoid stirring vigorously as it will make the broth cloudy and messy. Gently pour it in and let it cook with residual heat.

Recommended for

  • Those disappointed by light store-bought yukgaejang and want a rich, savory green onion yukgaejang.
  • Those who want to challenge themselves with a spicy soup featuring rendered beef fat for authentic flavor.
  • Those preparing a hearty nourishing meal to warm the family's soul.

Shop ingredients on Coupang(Ad)

Beef brisketGreen onionMinced gingerKorean radishGochugaru (Korean chili flakes)Jin-ganjang (Korean soy sauce)Bone broth (sagol-yuksu)Taro stems (toranjoolgi)Shiitake mushroomsOyster mushroomsMinced garlicBeef dasida (stock powder)Cheongyang chili peppersBean sproutsEgg

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