Photo via Pexels

Introduction

Yukgaejang seasoning (육개장 양념) is the fiery mix of chili oil, gochugaru, soy sauce and garlic that gives yukgaejang its deep red color. Yukgaejang is a hearty soup of shredded beef brisket, bracken fern (gosari), bean sprouts and lots of green onion. It is a comfort food on cold days, a classic at Korean funerals and a favorite cure after a long night. You can make the seasoning from pantry staples, and ready-made yukgaejang bases and instant versions are also sold at Korean markets.

Yukgaejang Seasoning at a Glance

Quick facts

What it is: a spicy seasoning base for Korean shredded beef soup
Main ingredients: gochugaru, chili oil or sesame oil, soup soy sauce, garlic, black pepper
Taste: spicy, beefy, savory and slightly smoky
Main uses: yukgaejang, dakgaejang (chicken version), spicy noodle soups

What is Yukgaejang Seasoning Made Of?

The key step is making a quick chili oil: gochugaru is stirred into hot oil (often with some sesame oil) over low heat until fragrant and red. That oil is mixed with soup soy sauce (guk-ganjang), lots of minced garlic and black pepper, then tossed with the shredded beef and vegetables before they go back into the broth. Some cooks use ready-made gochu-gireum to save time.

Types of yukgaejang seasoning

Homemade chili oil base: gochugaru cooked in oil plus soy sauce and garlic.
Bottled or pouch soup base: concentrated yukgaejang seasoning sold at Korean markets.
Retort and instant yukgaejang: ready-to-heat soups and instant noodle versions.
Dakgaejang seasoning: the same base used with shredded chicken.

What Does Yukgaejang Seasoning Taste Like?

The soup is spicy and warming but not sweet. The chili oil gives a smoky, toasty heat, the beef broth adds depth, and long-cooked green onion makes it mellow and slightly sweet. Gosari adds an earthy, almost mushroom-like flavor.

Popular Korean Dishes That Use Yukgaejang Seasoning

Yukgaejang

Spicy shredded beef soup with vegetables. Recipe below.

Dakgaejang

The chicken version, made with poached, shredded chicken.

Yukgaejang kalguksu

The spicy broth served with kalguksu noodles.

Yukgaejang ramyeon

Instant cup noodles flavored like yukgaejang, a long-time Korean favorite.

Easy Yukgaejang Recipe (Serves 4)

Ingredients

1 lb (450 g) beef brisket or flank
10 cups (2.5 liters) water
1/2 onion and 3 cloves garlic, for the broth
1 cup soaked and boiled gosari (bracken fern), cut into 3-inch pieces (optional)
2 cups mung bean or soybean sprouts
6 green onions (or 1 bunch), cut into 3-inch lengths
3–4 shiitake mushrooms, sliced
2 eggs, beaten (optional)
Salt to taste

Yukgaejang seasoning

2 tbsp neutral oil
1 tbsp sesame oil
3 tbsp gochugaru
3 tbsp soup soy sauce (guk-ganjang) or regular soy sauce
2 tbsp minced garlic
1/2 tsp black pepper

Instructions

Put the beef, water, onion and garlic in a large pot. Bring to a boil, skim, then simmer covered for about 1 1/2 hours until the beef is very tender.
Remove the beef, let it cool slightly and shred it by hand along the grain. Strain and keep the broth (about 8 cups).
Make the seasoning: warm the neutral oil and sesame oil in a small pan over low heat, turn off the heat and stir in the gochugaru. Stir for 30 seconds until red and fragrant; do not let it burn. Mix in the soy sauce, garlic and pepper.
In a large bowl, toss the shredded beef, gosari, sprouts, green onion and mushrooms with the seasoning until evenly coated.
Bring the broth back to a boil, add the seasoned mixture and simmer 20–25 minutes until the vegetables are soft. Season with salt.
Drizzle in the beaten egg, wait 30 seconds, then stir gently. Serve hot with rice.

Tip: Make the chili oil off the heat or on very low heat. Burnt gochugaru turns the whole soup bitter.

Where to Buy Yukgaejang Seasoning

How to Store Yukgaejang Seasoning

Homemade seasoning keeps in a sealed jar in the refrigerator for about 1 week. Store opened bottled bases in the fridge. Cool the finished soup quickly, refrigerate within 2 hours and eat within 3–4 days, reheating until boiling. Yukgaejang also freezes well for up to 2 months (add the egg when reheating).

Yukgaejang Seasoning FAQ

What does yukgaejang mean?

“Yuk” means meat (beef). The name refers to a beef version of gaejang, a spicy soup, and the dish is made with beef rather than the dog meat sometimes associated with the old name.

Is yukgaejang very spicy?

It is medium to hot. Use 1–2 tablespoons of gochugaru for a milder soup.

Can I make yukgaejang without gosari?

Yes. Use more bean sprouts, mushrooms or napa cabbage. Gosari adds texture but is not essential.

Is yukgaejang the same as yukhoe?

No. Yukhoe is raw seasoned beef, while yukgaejang is a fully cooked spicy soup.

Conclusion

Yukgaejang seasoning is simple chili oil, soy sauce and garlic, but it transforms beef broth into one of Korea’s most satisfying soups. For more red, warming Korean soups, see our gamjatang seasoning and sundubu sauce guides.

Korean Ingredients Guide

What is Yukgaejang Seasoning? Korean Spicy Beef Soup Base Explained (+ Easy Yukgaejang Recipe)

Leave a Reply Cancel reply