Dish

Yukgaejang

Spicy beef soup

Yukgaejang is made by simmering beef bones and vegetables for several hours. The soup is then strained and the beef and vegetables are added back in. The soup is then seasoned with chili paste, garlic, and soy sauce. Yukgaejang has a spicy and savory flavor that is perfect for cold weather.

Asian cuisine› East Asian cuisine› Korean cuisine

Soup

Origins and history

Yukgaejang has been a part of Korean cuisine for centuries. It is believed to have originated during the Goryeo Dynasty (918-1392) and was often served to soldiers. Today, it is a popular dish that is enjoyed by people of all ages.

Dietary considerations

Yukgaejang is a high-protein dish that is low in fat and calories. It is a good option for people who are trying to lose weight or maintain a healthy diet. However, it may not be suitable for people with certain dietary restrictions, such as those who are allergic to beef or chili paste.

Variations

There are many variations of Yukgaejang, including those that use chicken or tofu instead of beef. Each variation has its own unique flavor and ingredients.

Presentation and garnishing

Yukgaejang is typically served in a large bowl with the beef and vegetables arranged on top. It is often garnished with sliced green onions and sesame seeds. To enhance the presentation, you can add a few drops of sesame oil on top of the soup before serving.

Tips & Tricks

To make the soup more flavorful, you can add other ingredients such as mushrooms, tofu, or noodles. You can also adjust the seasoning to your liking by adding more or less chili paste and garlic.

Side-dishes

Yukgaejang is often served with rice and kimchi. It can also be served with other side dishes, such as japchae (stir-fried glass noodles) or pajeon (green onion pancake).

Drink pairings

Yukgaejang pairs well with light and refreshing drinks, such as green tea or barley tea. It can also be enjoyed with a cold beer or soju (Korean rice wine).