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Korean spicy beef soup Yukgaejang (Ryu Soo-young Recipe)

Make Chef Ryu Soo-young's healthy Korean Yukgaejang with beef, vegetables, and rich spicy broth. An easy homemade Korean comfort soup recipe.
😽 Seouler
😽 Seouler0 mins read

If you're looking for a bold, comforting Korean soup that's packed with flavor, Yukgaejang (육개장) deserves a place on your table. This spicy beef soup is one of Korea's most beloved comfort foods, known for its rich broth, tender beef, and generous amount of vegetables.

Made with sliced beef brisket, green onions, radish, mushrooms, and bean sprouts, Yukgaejang delivers layers of savory, spicy, and slightly smoky flavors. It's a hearty one-pot meal that's especially popular during colder months, but many Korean families enjoy it throughout the year.

This healthier adaptation is inspired by Ryu Soo-young's popular recipe. One of its unique features is the addition of ssamjang, which adds remarkable depth and umami to the broth. The recipe also avoids refined sugar while staying true to the rich, comforting flavors of traditional Korean home cooking.

If you'd like to see Ryu Soo-young's cooking techniques in action, be sure to watch his original YouTube recipe after trying this healthier version.

 Korean spicy beef soup Yukgaejang


Table of Contents

Why You'll Love This Recipe

  • Rich and deeply flavorful Korean spicy beef soup.
  • High in protein from lean beef brisket.
  • Loaded with vegetables for a balanced meal.
  • A satisfying one-pot recipe that's perfect for meal prep.
  • Made without refined sugar.
  • A wonderful introduction to authentic Korean home cooking.

Ingredients

Main Ingredients

  • 400 g (14 oz) beef brisket, thinly sliced against the grain
  • 2 green onions
  • 500 g Korean radish (mu)
  • 200 g oyster mushrooms
  • 300 g bean sprouts

Seasonings

  • 5 tablespoons Korean red pepper flakes (gochugaru)
  • 5 tablespoons guk-ganjang (Korean soup soy sauce)
  • 4 tablespoons Korean tuna sauce
  • 2 tablespoons ssamjang
  • 1 tablespoon minced garlic
  • ½ tablespoon coarse salt
  • 2 liters water
  • Olive oil
  • 2 tablespoons perilla oil
  • A few pinches of salt
  • 1 tablespoon all-purpose flour

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Step-by-Step Instructions

1. Prepare the Beef

Slice the beef brisket thinly against the grain, then cut the slices into shorter pieces. Place the beef in a bowl and toss it with a few pinches of salt and the flour.

The flour helps remove impurities while creating a cleaner, richer broth.

2. Build the Flavor Base

Heat a large pot over medium heat. Add a generous drizzle of olive oil and the perilla oil.

Add the beef and stir-fry until it is no longer pink. Then add the sliced green onions and Korean radish, cooking for another 1–2 minutes.

Reduce the heat to low, add the Korean red pepper flakes, and stir continuously. This step gently infuses the oils with the chili powder, creating the signature spicy, aromatic base of Yukgaejang.

3. Simmer the Soup

Add the minced garlic, guk-ganjang, Korean tuna sauce, and coarse salt, stirring well to coat the vegetables and beef.

Pour in the water, then stir in the ssamjang and oyster mushrooms.

Bring the soup to a boil over high heat. Once boiling, cover the pot, reduce the heat to medium, and simmer for about 20 minutes.

4. Add the Bean Sprouts

Add the bean sprouts, cover the pot again, and continue cooking for another 15 minutes.

5. Finish the Soup

Reduce the heat to low and simmer gently until the Korean radish becomes tender and translucent.

Serve hot with steamed rice. For a lower-carb option, brown rice mixed with konjac rice pairs beautifully with this hearty Korean soup.

Nutrition Facts (Estimated)

Per Serving (Serves 6)

  • Calories: approximately 380 kcal
  • Protein: 34 g
  • Fat: 18 g
  • Carbohydrates: 15 g
  • Dietary Fiber: 4 g

Nutrition information is an estimate and may vary depending on ingredients, brands, and portion sizes.

Healthy Changes from the Original Recipe

  • No refined sugar is used.
  • The ingredient list has been adapted to include products that are easier to find outside Korea.
  • The cooking steps have been simplified while preserving Ryu Soo-young's signature flavor profile.

What Is Yukgaejang?

Yukgaejang is one of Korea's most iconic soups, loved for its bold, spicy broth and generous combination of beef and vegetables. The name combines the Korean words yuk (beef) and gaejang, referring to a hearty, spicy soup.

Traditionally, Yukgaejang is made by slowly simmering beef with green onions, Korean radish, mushrooms, bean sprouts, and Korean chili flakes. The result is a deeply savory soup that's both nourishing and satisfying.

Although it's often associated with cold weather, Koreans enjoy Yukgaejang year-round. It's commonly served in restaurants, prepared at home for family meals, and even enjoyed during the hot summer months as a restorative dish.

Who Is Ryu Soo-young?

Ryu Soo-young is a Korean actor who has also become widely recognized for his practical and approachable home cooking recipes. Through the popular television program Fun-Staurant, he has introduced countless recipes that are easy enough for beginners while still delivering restaurant-quality flavor.

His recipes are especially appreciated because they rely on everyday ingredients and straightforward techniques instead of complicated cooking methods. Many Korean home cooks trust his recipes because they are easy to reproduce successfully.

This version of Yukgaejang reflects his cooking philosophy perfectly. By incorporating ssamjang into the broth, he adds an extra layer of savory richness that makes the soup taste even more complex without requiring difficult techniques.

Frequently Asked Questions

Can I use another cut of beef?

Yes. While brisket produces the richest flavor, chuck roast or shank also work well if brisket isn't available.

Is ssamjang really necessary?

Highly recommended. Ssamjang is Ryu Soo-young's signature addition, adding depth, umami, and a subtle fermented richness that distinguishes this recipe from many traditional versions.

Can I make it less spicy?

Absolutely. Simply reduce the amount of Korean red pepper flakes to suit your preferred spice level.

Does Yukgaejang freeze well?

Yes. Let the soup cool completely before freezing it in airtight containers. It reheats beautifully and often tastes even better the next day.

Can I make this recipe lower in carbohydrates?

Yes. Skip the white rice and serve the soup with brown rice mixed with konjac rice, or simply enjoy it on its own for a satisfying high-protein, lower-carb meal.

Final Thoughts

Yukgaejang is one of the best examples of Korean comfort food—a hearty soup that brings together tender beef, fresh vegetables, and a deeply flavorful spicy broth.

Ryu Soo-young's version stands out by adding ssamjang, creating an even richer, more savory broth while keeping the cooking process approachable for home cooks.

Whether you're exploring Korean cuisine for the first time or looking for a healthier homemade version of this classic dish, this recipe is an excellent place to start. Pair it with a bowl of rice—or a lower-carb alternative—and enjoy one of Korea's most comforting traditional soups.



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