Yukgaejang (육개장)

What is Yukgaejang?

Yukgaejang (육개장) is spicy shredded-beef soup — brisket pulled into strands and simmered with gosari (fernbrake), bean sprouts, and scallions in a red, gochugaru-charged broth. Fiery, sweat-inducing, and restorative, it is served at celebrations and, notably, at funerals, where a bowl is offered to every guest. It is also a standard hangover and cold-day soup with rice submerged straight in.

How to eat it

1. Stir before eating — the chili oil sits on top and the good stuff settles.
2. Add rice directly for yukgaejang-gukbap style, or alternate spoonfuls.
3. Expect gosari (fernbrake) — the soft, earthy strips that make the dish.

Cooking it at home

1. Boil brisket until shreddable; hand-shred it.
2. Make chili oil with gochugaru, add shredded beef, gosari, bean sprouts and scallions with the broth.
3. Simmer until deep red; finish with beaten egg if you like.

Good to know

• One of the spicier mainstream soups — the red oil is not decorative.

The traditional funeral-hall meal (served to mourners), and equally a summer stamina food.

Related foods

곰탕 · GomtangOften eaten together Slow-simmered beef soup, clearer cousin of seolleongtang. 배추김치 · KimchiOften eaten together Fermented napa cabbage — the one dish on every Korean table. 비빔밥 · BibimbapOften eaten together Rice bowl with seasoned vegetables and gochujang — mix hard, then eat. 삼계탕 · SamgyetangMilder alternative Whole young chicken stuffed with rice and ginseng — summer stamina food. 설렁탕 · SeolleongtangMilder alternative Milky ox-bone broth you season yourself with salt and scallions.