Yukgaejang

Method

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1. Put the brisket, water, onion and the 4 crushed garlic cloves in a large pot. Bring to the boil, skim off the scum, then simmer gently, partly covered, for 70 minutes, until the beef is tender.

   Mark done Start 70 min timer

2. Lift the beef out and shred it by hand, along the grain, into thin strips. Strain the broth and return it to the pot.

   Mark done

3. Mix the shredded beef with the chilli flakes, minced garlic, soy sauce, sesame oil, sugar and pepper, so that every strand is coated in the red seasoning.

   Mark done

4. Blanch the bean sprouts in boiling water for 2 minutes and drain.

   Mark done Start 2 min timer

5. Bring the broth back to the boil and stir in the seasoned beef. Simmer for 10 minutes.

   Mark done Start 10 min timer

6. Add the sprouts, spring onions and drained noodles and simmer for 5 minutes, until the noodles are soft and the spring onions are tender.

   Mark done Start 5 min timer

7. Pour the beaten egg slowly into the soup in a thin stream, stirring gently once, and cook for 1 minute. Add salt to taste and serve hot, with rice.

   Mark done Start 1 min timer

Chef’s Tips

• Shred the beef along the grain. It gives long, tender strands, not crumbs.
• Add the egg in a thin stream and stir only once, so that it forms ribbons and does not cloud the broth.
• Use plenty of spring onion. It sweetens the soup and balances the heat.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Steamed white rice
• Kimchi
• Korean radish pickle

Storage & Reheating

Keep in the fridge up to 4 days and reheat gently. Freeze without the egg for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.