Yukgaejang Soup

Yukgaejang Soup

If you prepare the dadaegi you can make this dish very simply and quickly. I made this soup with lots of vegetables and tailored it to the tastes of Japanese people. You can adjust the taste to be more or less spicy.

Ingredients: 4 servings

Beef (flank or cut offs)
200 g
Dadaegi (Korean flavored chili paste)
1 1/2 tablespoons for moderate spice
Sesame oil
1 teaspoon
Bean sprouts
1 bag
Japanese leek
Enoki mushrooms
1/2 pack
Shimeji mushrooms
1/2 packet
☆ Soy sauce
1 tablespoon
☆ Sugar
1 teaspoon
☆ Salt
1 teaspoon
☆ Dashi or dashida
1 scant tablespoon
☆ Pepper
to taste
Sesame seeds
to taste
1000 ml
Chilli threads or green onion (if you have them)
as needed


1. Firstly, make plenty of dadaegi by checking out Recipe ID: 1642099. The more, the better.
2. Cut the beef into thin slices. Rinse the bean sprouts well and cut away any parts that are going bad as well as any membranes. Chop the green part of the green onion into diagonal slices.
3. Cut away the tough stems of the mushrooms and chop into bite-sized pieces.
4. Add some oil to a large pan and stir-fry the beef. When the beef has browned, add the dadaegi and stir together.
5. Once well mixed, add the rest of the vegetables and stir-fry while continuing to mix.
6. Add 1 litre of water plus the seasonings marked with ☆. Skim away any scum and heat the mixture for 10 minutes while gently simmering. Taste and add salt, if necessary.
7. If you want to make the soup even more spicy, then feel free to add some Korean chilli powder. Or you could even increase the amount of dadaegi....
8. Lastly, whisk in a beaten egg and turn off the heat. Pour the soup into dishes and serve with green onions and sesame seeds or a sprinkling of chilli threads.

Story Behind this Recipe

I have never eaten this dish except for in a restaurant, so when I made dadaegi I decided to try using it for a simple dish like this.