Yukgaejang Korean spicy beef and spring onion soup
A fiery, deep red Korean beef soup with shredded beef, beansprouts and plenty of spring onion.
- Time2 hr
- LevelMedium
- Costabout £4.30 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the beef and water in a large pan and bring to the boil. Skim off the scum, then simmer gently for 1 hour 15 minutes, until the beef is very tender.
75 min - 2
Lift out the beef and shred it with two forks. Keep the broth in the pan.
- 3
Mix the shredded beef with the garlic, chilli flakes, soy sauce, sesame oil and pepper, rubbing it in well. The beef turns deep red.
- 4
Stir the beef mixture into the broth with the spring onions. Simmer for 15 minutes.
15 min - 5
Add the beansprouts and spinach and cook for 3 minutes, until the spinach has wilted.
3 min - 6
Pour the beaten egg slowly into the simmering soup in a thin stream and leave for 1 minute without stirring, then stir gently. Serve hot, with rice if you like.
1 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.