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Yukgaejang
Cover beef with water, boil, skim, then simmer until shreddable, 60โ75 minutes. Lift out, shred, keep the broth.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips โ not a chatbot.
How long does Yukgaejang take?
1 hr 55 min all in โ 25 min prep, 1 hr 30 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Hot.
What allergens should I watch?
This recipe is labelled for Soy, Sesame. Labels are informational โ check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Gluten-free, Dairy-free, Nut-free.
What does it cost to cook?
A bit special โ about $16โ28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Stockpot.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
How much gochugaru?
3 tbsp of Gochugaru.
How much toasted sesame oil?
2 tbsp of Toasted sesame oil.
How much soy sauce?
2 tbsp of Soy sauce.
What can I use instead?
Brisket โ Chuck. Shreds fine. Simmer until it does.
Any tips from this recipe?
Soaked gosari (fernbrake) is the traditional extra texture if you can find it. A raw egg yolk in the bowl is a restaurant flourish.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.