How to make Yukgaejang

Why cooks start here

Yukgaejang is cooked the way spicy beef soup houses cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a korean family cook actually puts it on the table.

Yukgaejang is a comforting staple in Korean cuisine, often enjoyed during the chilly months when its fiery warmth is most appreciated. Traditionally served in spicy beef soup houses, this dish is beloved for its bold flavors and heartiness. Passed down through generations, this home version captures the authentic spirit of Yukgaejang, crafted with personal touches that make it unique to each family. The essence of Yukgaejang lies in its robust and spicy broth, enriched with tender brisket and earthy gosari. A dash of gochugaru lends its signature heat, while scallions add a fresh contrast. Salt is judged by hand, a nod to the expertise of seasoned cooks. This is a dish that invites communal enjoyment, with its generous portions meant to be shared at a lively table.