Spicy Beef Soup (Yuk Gae Jang)

Add a dash of soy sauce for an extra flavor if desired.

For an authentic touch, serve with a sprinkle of toasted sesame seeds or chopped cilantro on top.

Add a soft-boiled egg on top of your soup for added richness.

Make sure to cut the beef into uniform pieces for even cooking.

Add a splash of vinegar or a squeeze of lemon juice before serving to brighten the flavors.

What is the purpose of the kosari in Yuk Gae Jang?

Kosari, or dried fiddlehead fern, adds a unique earthy flavor and chewy texture to the soup.

Can I use fresh fiddlehead ferns instead of dried kosari?

Yes, fresh fiddlehead ferns can be used, but you will need to blanch them briefly in boiling water before adding them to the soup so they are tender.

What cut of beef is best?

Well-marbled cuts like brisket or short ribs are ideal for Yuk Gae Jang because the fat adds flavor and richness to the broth when simmered.

Can I substitute the beef with a different protein?

You can use chicken, pork, or even tofu for a vegetarian version, though the cooking times and flavors will vary.

How can I adjust the heat level in Yuk Gae Jang?

To control the spiciness, you can reduce or increase the amount of cayenne pepper or use a different ground red pepper. Alternatively, adding more vegetables can help balance the heat.

How should I prepare the bean sprouts?

Bean sprouts should be rinsed before adding them to the soup. This helps remove any grit.

Can I add other vegetables to the soup?

You can add a variety of vegetables such as mushrooms, zucchini, or carrots.

How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Can I freeze Yuk Gae Jang?

Yes, this soup can be frozen. Cool it completely before transferring to freezer-safe containers. It can be stored for up to 2-3 months.

How should I reheat the soup?

To reheat: if frozen, thaw the soup overnight in the refrigerator. Gently warm it on the stove over low heat, adding a splash of water if it appears too thick.

What if the soup is too spicy after it's already cooked?

If the soup is too spicy after cooking, you can reduce the heat by adding more ingredients like unsalted beef broth or water to dilute it, or stir in some coconut milk or cream to balance the spice. Additionally, adding a sweet element such as a bit of sugar or honey can help counteract the heat.

Large Saucepan: For boiling the kosari and simmering the soup. A large saucepan is necessary to hold all the ingredients. You can use the same saucepan for both steps of the recipe, just rinse it well in between uses.

Measuring Cups and Spoons: For measuring the ingredients such as the cayenne pepper, garlic, and water.

Cutting Board: To prepare the ingredients, including slicing the bottom third of the kosari stems and cutting the beef into strips.

Sharp Knife: For cutting the beef into strips and slicing the kosari and green onions.

Spoon or Ladle: For stirring the soup as well as for serving the final dish.

Colander (optional): For draining the boiled kosari if necessary, as well as to rinse the bean sprouts before adding them to the soup.

Steamed Rice: A bowl of steamed rice is a classic companion to Yuk Gae Jang; the rice absorbs the rich, spicy broth, balancing out the heat and enhancing the meal's heartiness.

Kimchi: Fermented vegetables, particularly napa cabbage kimchi, provide a tangy contrast that cuts through the soup's spiciness and adds a crunchy texture.

Pickled Radish: Bright, tangy pickled radish adds a refreshing bite which is perfect for offsetting the deep flavors in the soup.

Sliced Avocado: Creamy avocado can provide a rich mouthfeel that complements the spiciness of the soup without overwhelming its flavors.

Tofu: Adding silken tofu into the soup can lend extra creaminess and a delicate texture that balances the beef and spices, while also being a great protein source.

Korean Pancakes (Jeon): These savory pancakes can be enjoyed as a side dish. Their crispy exterior and soft interior offer a nice contrast to the soup's broth.

Sesame Seeds: Sprinkling toasted sesame seeds on top of the soup not only adds an appealing visual touch but also enhances the nutty flavor.

Noodle Add-ins: Add thin rice noodles will make the soup heartier while offering a different texture, creating a filling one-dish meal.

Cilantro Garnish: Adding fresh cilantro as a garnish provides a burst of freshness that brightens the overall dish.

Seaweed Salad: A cool, tangy seaweed salad can provide a textural contrast and refreshing palate-cleansing effect.

Wine Pairings
Malbec: A Malbec's dark fruit flavors and spicy finish work really well with the richness of beef and the heat from the spices in the soup. Look for one that has a good balance of oakiness to match the depth of the soup.

Shiraz: A bold Shiraz, packed with blackberry and black pepper notes, complements the spicy elements and adds a nice layer to the flavors. Choose one with a smooth finish.

Soju: This Korean distilled spirit is a classic pairing with spicy dishes. Look for a soju that's smooth and slightly sweet, making it a good match for the heat in your soup.

Other Alcohol Pairings
Korean Beer (like Hite or Cass): These light lagers are refreshing and help to cool down the spice from the soup. Their crispness works with the savory beef and herbal notes without overwhelming the dish.

Sake: A dry Junmai sake can work well with the soup. Its subtle flavors won't compete with the bold ingredients.

Red Ale: A malty red ale offers some sweetness and a subtle hop bitterness that can balance out the spice.

Non-Alcoholic Pairings
Sparkling Water: A refreshing sparkling water can help cleanse your palate between bites, allowing you to enjoy all the flavors of the soup without clashing.

Ginger Tea: A warm ginger tea adds a bit of spice that pairs well without steering away from the flavor of the soup.

Coconut Water: This naturally sweet beverage brings a tropical twist that can soften the heat of the soup while enhancing the other flavors.