Yukgaejang Kalguksu (Beef Noodle Soup)

You want to have some nice and comforting noodle soup? But you don’t want to put a lot of time and effort into it? If so, you came to the right place! Today, I will show you 2 different versions of Yukgaejang Kalguksu, Spicy Korean Beef Noodle Soup. The first will be an authentic one and the second will be a super simple version. Both of them are great on their own, so I hope you give them a try!

Yukgaejang Kalguksu (4-5 servings)

Ingredients:

• 1.3 lb (600g) beef brisket (or any cuts of beef)
• 1.3 lb (600g) Korean radish (or dikon radish)
• 5 liters water, divided
• 8.8 oz (250g) green onions
• 5 shiitake mushrooms (or other mushrooms)
• 1 tbsp neutral-tasting oil
• 1 tbsp chili oil
• 8.8 oz (250g) mung bean sprouts
• 1 tsp MSG (optional)
• Kalguksu noodles (Korean knife-cut noodles) (or udon, somyeon, instant ramyun noodles, rice)
• 1-2 chili peppers, for garnish (optional)

Seasoning Paste:

• 3 tbsp Korean chili pepper flakes (gochugaru)
• 3 tbsp soy sauce
• 2 tbsp minced garlic
• 1/2 tbsp fish sauce
• 1/2 tsp black pepper
• 1 tbsp Korean beef stock powder (dasida) (or chicken bouillon powder)

Instructions:

MAKE BROTH

1. Prepare the beef. If you’re using frozen one, soak it in cold water for 1 hour and get rid of excess blood.

2. Cut the radish into quarters. Put them in a large stock pot. Add water (3 liters) and bring to a boil over medium heat.

3. Once you can see some scummy stuff on top, using a spoon (or ladle), skim that off. Cover and boil for about 1.5 hours.

PREP VEGGIES & BEEF

1. Cut the green onions in half. Cut the mushrooms into thin strips.

2. After 1.5 hours, turn the heat off. Take out the meat and discard the radish. For yukgaejang, we need at least 2 liters (8.5 cups) of broth, so add more water if it’s necessary.

3. Once the beef is cool enough to handle, shred it into thin strips.

MAKE SEASONING PASTE

In a small container, mix together Korean chili pepper flakes, soy sauce, garlic, fish sauce, black pepper, and Korean beef stock powder (or chicken bouillon powder).

MAKE NOODLE SOUP

1. In another wok (or pot), add the cooking oil (1 tbsp), chili oil (1 tbsp), and green onions. Gently stir-fry it over medium heat until fragrant.

2. Add the seasoning paste and stir to combine. Cook for 1 minute. Be careful not to burn them!

3. Add the beef broth (2 liters) and bring it to a boil over medium-high heat. 

4. Once it starts to boil, add 1/2 of the beef (Save the other half for garnish), mung bean sprouts, shiitake mushrooms, and 1 teaspoon of MSG (if using). Let it continue to boil for about 15 to 20 minutes. 

5. Meanwhile, prepare the noodles. Before we assemble, taste the soup and add a pinch of salt if necessary. It should be a little salty.

6. In a bowl, place the noodles and add the soup over the top. Garnish with shredded beef and chili peppers (if using). Enjoy~!

Super Simple Version (2 servings)

Ingredients:

• 4-5 green onions (4.2 oz, 120g)
• 8.8 oz (250g) Korean radish (or daikon radish)
• 3 shiitake mushrooms
• 1 tbsp chili oil
• 1 tbsp toasted sesame oil
• 7 oz (200g) thinly-sliced beef
• 4 cups (960ml) water
• 4.2 oz (120g) mung bean sprouts
• Kalguksu noodles (or udon, somyeon, instant ramyun noodles, steamed rice, etc.)
• 1 tbsp chicken bouillon powder

Seasoning Paste:

• 2 tbsp Korean chili pepper flakes (gochugaru)
• 1 tbsp soy sauce
• 1/2 tbsp fish sauce
• 1 tbsp minced garlic
• 1/4 tsp black pepper

Instructions:

1. Cut the green onions into long strips. Cut the radish into bite-sized pieces. Cut the mushrooms into thin slices.

2. In a small container, mix together Korean chili pepper flakes, soy sauce, fish sauce, garlic, and black pepper.

3. In a wok (or pot), add the chili oil (1 tbsp) and sesame oil (1 tbsp). Heat it over medium heat. Add the radish and stir it around for about 2 minutes.

4. Once the radishes are starting to soften, add the beef and cook until no longer pink. Add the seasoning paste and mix together for about 1 minute. Add water (4 cups). Bring it to a boil over medium-high heat.

5. Once it starts to boil, add the green onions, mung bean sprouts, and mushrooms. Boil for 7 to 8 minutes.

6. Meanwhile, cook the noodles according to the package instructions. Set aside.

7. Taste and add chicken bouillon powder (1 tbsp). Stir to combine.

8. Place the noodles into a serving bowl and gently pour some soup over the top. Enjoy~!

NOTES:

• Just like any other soup or stew, yukgaejang tastes even better the next day, so if you have a leftover soup, keep it in the fridge and boil it the next day. No problem at all!
• Depending on your preference, you can also serve it with a bowl of hot rice.

WATCH FULL VIDEO

More Korean NOODLE SOUP Recipes:

• Dakkalguksu (Chicken Noodle Soup)
• Jangkalguksu (Gochujang Noodle Soup)
• Dakgaejang Kalguksu (Spicy Chicken Noodle Soup)