Yukgaejang is the spicy beef soup that Korean soldiers supposedly lived on, which is how the name, roughly meaning soldier’s soup, came about. Whatever the origins, it is a fiercely beloved restorative: shredded beef, fernbrake, and bean sprouts in a fiery gochugaru broth. It is the soup Koreans turn to when they need warming up, clearing out, or comforting. It keeps well and gets even better the next day, so make a big pot and enjoy it all week.
Fiery red broth, tender beef, and a forest of scallions
The broth is vivid red and boldly spicy, with tender strands of beef, chewy fernbrake, and a tangle of scallions in every spoonful. It is hearty enough to be a meal on its own with rice. The fernbrake adds a subtle earthiness that makes the soup taste old-fashioned and deeply satisfying. Ladle it over hot rice and let the heat work its magic, and keep a cold drink nearby, because this one means business.
Craving more? Explore all Korean Kitchen recipes.
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