Spicy beef and vegetable soup

Yukgaejang 육개장

This time I posted spicy beef and vegetable soup (yukgaejang) on YouTube.


Beef brisket, onion, water, green onions, bean sproutssoaked fernbrake (gosari), celery, garlic, hot pepper flakessesame oil, vegetable oil, salt, soy sauce, and black pepper


  1. In a big pot, add 1lb beef brisket, 11-12 cups of water, and half an onion. Boil it for 1 hour over high heat.
  2. While it boils, cut 12 green onions, 1 stalk of celery, and 1-2 cups of fernbrake into pieces about 7 cm in length. Mince 7 cloves of garlic. Put them all into a big bowl with 5 cups of bean sprouts.
  3. Put 3 tbs hot pepper flakes, 1 tbs of sesame oil, 1 tbs of vegetable oil, 1 tbs soy sauce, 5 ts of salt, and some ground black pepper into a small bowl and mix it. This is your hotpepper oil sauce.
  4. Put the hotpepper oil sauce on top of the vegetables and mix them all up.
  5. When the beef is well cooked, take it out and set it aside to cool down.
  6. Add the mixture of vegetables and hot pepper oil sauce into the boiling beef stock. Boil it for 20 minutes.
  7. Slice the beef thinly and add it into the boiling soup. Cook it about 5  minutes more.

Serve with rice. Enjoy it!



  1. jsp73 My profile page joined 3/15
    Posted June 1st, 2015 at 4:12 pm | # |

    Boiling the brisket at a such a high temperature results in tough meat. Slicing it thinly does help. However, to make the meat more tender, I treated the soup just as I would an Italian bolognese sauce. After adding the sliced brisket at the end, I kept the soup at a low simmer for several hours. This did not appear to overcook the vegetables or affect their texture too much because they are very fibrous to begin with (especially the toran).
    however, the slow cooking breaks down the connective tissue in the meat further and makes for a more tender brisket (any barbecue chef will tell you that “slow and low” is the best way to cook a brisket anyhow).

    I ate YukGaeJang regularly when I lived in Korea. I couldn’t figure out how to make it spicy enough. Everyone prepares it differently, but my favorites were always the ones that made me sweat (if it doesn’t make me sweat, then it isn’t spicy!). I bought some chiles at the Korean market and, instead of slicing them whole and incorporating them into the soup, I cut them into quarters and put them in a cheese cloth sachet –steeping them as you would a tea, while the stock simmered. I thought the peppers were tougher than normal and I did not want to add them into the soup sliced or otherwise. This method added heat and flavor, but not the tough flesh.

    My Korean wife loves this recipe. Thanks. Also, your ddeok bboki recipe is the best! I haven’t tried to make my own ddeok yet, but that is on my todo list.

  2. aamomo NY My profile page joined 11/14
    Posted November 15th, 2014 at 7:39 pm | # |


    I have tried numerous recipes from you and they are all tasty, thank you!
    Today I tried yukgaejang and it is quite different from the one I tried from a food court at H Mart in Bayside, NY. Have you been to that food court before? I can’t tell where is the difference, I don’t think it is because of MSG.


  3. jtaylor9003 North Carolina My profile page joined 7/14
    Posted July 28th, 2014 at 1:54 pm | # |

    I loved most every dish I ate when I was in Korea. This soup was always my favorite during the colder months. I would rotate between this and the spicy squid at lunch constantly. I am finally glad to have the recipe so I can finally make my own. I will be trying my hand at a lot of your recipes. Thanks!

  4. ddnorman Southern NH, USA My profile page I'm a fan! joined 9/13
    Posted February 1st, 2014 at 4:20 pm | # |


    육개장 맛있어요! I had a hankering for some hot and spicy soup and I had some beef left over from Bulgogi last weekend. So I made Yukgaejang! I had enough left over so I will put some in the freezer and see how that works.


    • Maangchi New York City My profile page joined 8/08
      Posted February 2nd, 2014 at 3:10 pm | # |

      Hi Dave,
      Awesome! “I had enough left over so I will put some in the freezer and see how that works.” Let us (me and my other readers) know the result! I usually keep my leftover yukgaejang in my fridge up to 1 week and I never freeze it.

      • ddnorman Southern NH, USA My profile page I'm a fan! joined 9/13
        Posted February 4th, 2014 at 5:13 am | # |


        Will do! I will try it after one month and let you know how it tastes! I am sure it will still be delicious. My wife does this with many soups and stews and they always come out good! She also makes a lot of homemade broths and stocks (fish, chicken, turkey, vegetable) and freezes those as well.


      • ddnorman Southern NH, USA My profile page I'm a fan! joined 9/13
        Posted March 2nd, 2014 at 1:19 pm | # |


        As promised, here is my report on yukgaejang in the freezer. I knew it would be good, but it was even better than I expected! I defrosted it yesterday, heated it up on the stovetop for lunch today. Once it was ready, I dumped some rice in. It was delicious! The flavors melded and tasted even richer. I would say that it was an unqualified success! Now I can make larger batches, freeze it and have it anytime! ^^


        • Maangchi New York City My profile page joined 8/08
          Posted March 3rd, 2014 at 1:18 pm | # |

          Thank you for updating your yukgaejang! “Once it was ready, I dumped some rice in.” yay! That’s what I do! : )

  5. DrNugu S.Korea My profile page joined 2/14
    Posted February 1st, 2014 at 2:35 am | # |

    Great recipe! I made this but needed much more (3X) the red pepper/oil sauce to make it spicy like here in Busan.

    • Maangchi New York City My profile page joined 8/08
      Posted February 2nd, 2014 at 3:12 pm | # |

      Hi Busan dweller,
      yes, you can modify the amount of hot pepper flakes to your taste! Good job!

  6. tko_in_to toronto, canada My profile page joined 12/13
    Posted December 11th, 2013 at 10:35 am | # |

    I love this recipe! Thank you so much!

  7. martinaratna DKI JAKARTA, INDONESIA My profile page joined 12/13
    Posted December 10th, 2013 at 7:13 am | # |

    Annyeonghaseyo eonni! ^o^

    I am a fan of Korean delicacies, and THIS RECIPE IS JJANG! Thanks a lot for sharing this recipe! I love the taste and the ingredients are quite simple, & quite easy to make.

    Anyway I did a little experiment with this recipe. I cooked this recipe using 2 different method :

    1. Following your recipe, the soup came out very refreshing, & of course very delicious!

    2. After some experience, instead of using water only, I mixed with SOY MILK! The ratio is around 50:50 with water. Surprisingly, it turned out WONDERFUL. The taste come out savoury & great.

    I can’t wait to try cooking the other recipes. Wish me luck..!!


  8. iamko Fresno My profile page joined 2/13
    Posted February 22nd, 2013 at 6:16 pm | # |

    Maangchi! :) will this soup still taste good without gosari??

    • mrssteinert Dortmund, Germany My profile page joined 2/13
      Posted July 3rd, 2013 at 10:40 am | # |

      yes, it’s still good, you can add some mushrooms as well. I also put some eggs (break it and put it slowly in the boiling soup) for the last touch into the soup. really delicious!! :)

  9. jawsua Oregon My profile page joined 1/13
    Posted January 30th, 2013 at 8:48 pm | # |

    Where I live the Korean store has 토란. How do I cut it?

  10. Nyla Queens, NYC My profile page joined 7/10
    Posted October 25th, 2012 at 7:12 am | # |

    What side dishes would you pair with the soup, beside rice?

  11. Gluv28 Chicago, Il My profile page joined 7/12
    Posted July 28th, 2012 at 11:04 am | # |

    I made this with the Kosari soaked in water. It soup was a little sour . Is it suppose to be????

  12. drewdaak United States My profile page joined 6/12
    Posted June 7th, 2012 at 3:47 am | # |

    One quick question – I love adding mushrooms to all my dishes. Would it be improper to add a few different types of mushrooms with the soup? Or would that take away from the flavor?

  13. simone Bochum, Germany My profile page joined 9/11
    Posted March 2nd, 2012 at 8:27 am | # |

    My favourite Korean dish, I made it yesterday for the first time by myself-
    omg, it was sooo good ! And it tastes even better the next day when you reheat it :) !

    • Maangchi New York City My profile page joined 8/08
      Posted March 2nd, 2012 at 9:08 am | # |

      ow ow, I know how you felt! You must have been proud of yourself! Yes, I’m proud of you, too!

  14. jinpong Washington State My profile page joined 6/11
    Posted October 24th, 2011 at 2:37 pm | # |

    Wonderful recipe!! Perfect for fall/winter! Thank you for the recipe!! I think I added too much ingredients and not enough soup so I have lots of left over without soup. I think I’ll add more water and make more soup to eat leftovers!

  15. HunterJE Kirkland, WA, USA My profile page joined 8/11
    Posted August 24th, 2011 at 3:58 pm | # |

    I’ve made this a couple of times now, and it’s really become one of my favorite soups. I’ll add that while the recipe as given here is huge, that’s not at all a bad thing, as like many soups this actually gets better at second warming. It also freezes quite well. I’ve gotten in the habit of making this any time I see brisket or other tough cuts of beef on reduced price and freezing up the leftovers.

  16. edrea Vancouver, Canada My profile page joined 11/10
    Posted November 27th, 2010 at 7:35 am | # |

    maangchi unnie.. kkk.. I made yukgaejang with your recipe.. and I proudly present my blog post of it!


    By the way, I could find dried Toran, so I used that instead =)
    Thank you for the recipe!!

  17. pianistcook Ellicott City, MD My profile page joined 9/10
    Posted September 19th, 2010 at 6:18 pm | # |

    Just wondering – if adding an egg or two at the end (like some restaurants do) – do you just beat the eggs first, and then with the soup cooking, just pour in the beaten eggs so it become strands? What is your official advice for adding egg at the end?

  18. patriciam6 Los Angeles, CA My profile page joined 8/10
    Posted August 23rd, 2010 at 6:01 am | # |

    After months of eying your site, I finally followed a Maangchi recipe to try to remake one of my favorites, yook gae jang. My friends and family warned me it was a time-consuming dish so I was relunctant to attempt this. But I made it and when I tasted the broth, I felt a tad let down until I realized I had forgotten the 7 garlic cloves you put in during your video lesson! After I put that ingredient in, the broth tasted so much better! Much more fuller! And NO MSG, I love it! Of course, I did add a couple serrano chiles and some more spoonfuls of red pepper flakes because I like my food verrrry spicy….

  19. sirdanilot Terneuzen, The Netherlands My profile page joined 10/09
    Posted February 1st, 2010 at 3:29 pm | # |

    hi I went to the Korean grocery once and I saw something that looked like dried kosari, but on the bag it said ‘sweet potato stems’ or something like that. Do you know what it is (perhaps bad translation of kosari?) and how to prepare it? Sorry I don’t have a photo, perhaps I will buy it next time just to be curious.

    • Reinier Rotterdam, The Netherlands My profile page I'm a fan! joined 2/09
      Posted February 2nd, 2010 at 7:48 am | # |

      Hi, i know what you mean i saw this product too before, but they are different things. I don’t know an application for the ‘sweet potato stems’.
      Kosari usually has ‘fernbrake’ or ‘dried bracken’ on the package.

    • Maangchi New York City My profile page joined 8/08
      Posted February 2nd, 2010 at 5:56 pm | # |

      Yes, “sweet potato stems” is different from kosari. I think the bag of dried vegetables is sweet potato stem as it says. It’s called “goguma julgi namul” in Korean. You will have to soak it in warm water overnight and cook it just like dried kosari. http://www.maangchi.com/ingredients/kosari

      I will post the recipe for sweet potato stems someday in the future.

  20. Bobojas My profile page joined 1/10
    Posted January 13th, 2010 at 5:01 am | # |

    Hi Maangchi,

    I have been having a really nice Bo Yang Jeongol ( Lamb & Vegetable in hot soup) in many restaurants, it seems like a very common soup in Korea.

    I absolutely LOVE this dish. Would you please please show me how this dish is cooked?

    you don’t need to do a video, I would LOVE just to have the recipe.

    you can go to this link to see a photo of the dish


  21. Martha
    Posted January 6th, 2010 at 6:10 pm | # |

    Hi Maangchi,

    Happy new year 2010!

    I was curious what toran looked like. It looked like yam stem. Are you able to source this in New York? I think you may be able to source this from a grocery store that sell Vietnamese produce. The Vietnamese make a sour fish soup using the yam stems. As a kid, I remember cross-sectionalising the stem and dip in colour paint(art) to make imprints of butterfly, may not be the same edible variety though.

    I needed to remind myself again on how to make Yukgaejang. Your u-tubes definitely make cooking easier.

    Martha from Hoju.

    • Maangchi New York City My profile page joined 8/08
      Posted January 6th, 2010 at 10:23 pm | # |

      Thank you Martha,
      Yes, I found dried toran stem at a Korean store later. Toran stem is needed for this soup. I found celery stems are good alternative in this recipe.

  22. Hazel
    Posted December 28th, 2009 at 12:44 am | # |

    I made this as a part of Christmas dinner, and oh my goodness it was sooo good =) I didn’t even have all the ingredients (like bean sprout and kosari) but it turned out super delicious =) I followed your advice and added a lot more green onions, and I also increased the amount of kochukaru and added some egg at the end =D
    I have one question though, Maangchi. I was wondering if I can just substitute the vegetable oil with extra virgin olive oil or something =)
    Thank you so much for the recipe! When I make it again (it will definitely be soon), I shall send you pictures =D And next time, I’ll have the kosari and bean sprouts!

    • Maangchi New York City My profile page joined 8/08
      Posted December 29th, 2009 at 10:50 am | # |

      You are genius in cooking! “I followed your advice and added a lot more green onions, and I also increased the amount of kochukaru and added some egg at the end..”

      Ironically, I roasted turkey on Christmas day! : ) see? I love all kinds of food!

  23. Sylvia My profile page I'm a fan! joined 9/08
    Posted December 23rd, 2009 at 11:36 am | # |

    What a good suggestion for a cold winter day.
    Delicious! and everyone in the family loved the soup.

  24. gina
    Posted December 18th, 2009 at 7:52 pm | # |

    i just made this, it was DELICIOUS< thank you!!

  25. David
    Posted December 9th, 2009 at 7:42 pm | # |

    If I want to use 토란 instead of celery, how much should I put in? Also, is your recipe fairly spicy? I am trying to make it pretty spicy 한국사람이니깐요^^

  26. sirdanilot
    Posted October 24th, 2009 at 6:50 pm | # |

    just an update! I made this tonight without the bean sprouts and the kosari, but it turned out quite good! I think I added a bit too much water, but I fixed it by adding some more soy sauce.

    I made this together with rice, kimchi and one of your potato side dish recipe!

    • Maangchi New York City My profile page joined 8/08
      Posted December 9th, 2009 at 9:18 pm | # |

      wow, it sounds like you had a decent Korean table setting! : Rice, kimchi, potato side dish, and Yukgaejang! Perfect!

  27. Louie
    Posted August 15th, 2009 at 7:46 pm | # |

    Hello, Maangchi –
    So far, the best YukGaeJang I’ve had was in a little restaurant on an ROK airbase near Haemi. It was not possible to tell if the heat was due to spice or temperature.

    Is brisket what one would use in Korea, or is it the closest thing that’s available outside of Korea?

    I will try your recipe in either case, and probably say “thank you” by buying your book!!

    • Maangchi New York City My profile page joined 8/08
      Posted August 16th, 2009 at 6:07 am | # |

      I always use beef brisket for yukgaejang.

      • Louie
        Posted August 16th, 2009 at 5:52 pm | # |

        Next question – can boiled royal fern be used as fernbrake? Or is it an entirely different beast?

        • Anonymous
          Posted December 9th, 2009 at 8:52 am | # |

          totally diffrent!!!!!

  28. Cam
    Posted August 6th, 2009 at 10:28 pm | # |

    I randomly had all the ingredients for this recipe (except kosari :P) in my fridge/freezer! Made it for me and my sister tonight and it was really good! My sister isn’t really an adventurous eater, but she said she loved it and ate a big bowl.
    I’m so amazed- every recipe of yours that i’ve tried has been super tasty! Thanks and all the best

  29. Joanna
    Posted July 26th, 2009 at 12:01 pm | # |

    Hi Maangchi! I just love your website. thank you so much for sharing your recipes! I tried making yukgaejang at home and it was delicious.

  30. Girlieannyen
    Posted July 11th, 2009 at 10:54 am | # |

    hi maangchi.. i love korean food. but i never cook it b4. I would like to try cooking it. but i bought the red pepper paste. but i noticed that u use red pepper powder in this recipe. is it possible for me to use red pepper paste instead of pepper powder? and does it taste the same?

    • Maangchi New York City My profile page joined 8/08
      Posted July 11th, 2009 at 8:37 pm | # |

      For yukgaejang recipe, you need hot pepper flakes instead of hot pepper paste. I would not use hot pepper paste because it has its own strong flavor. You will have to get right ingredients to make delicious yukgaejang.

  31. Regina
    Posted June 10th, 2009 at 10:17 pm | # |

    Hi Maangchi,

    Your website is so amazing!!! I miss my mom’s cooking and can’t go to see her often enough. Your recipes taste just like hers and has inspired me to continue to cook Korean so that I can someday cook it when I have a family! Question… At the Korean market I could only find either wet royal fern, or dried fernbrakes. I bought the dried fernbrakes… is that the same as Kosari? Thank you!


    • Maangchi New York City My profile page joined 8/08
      Posted June 12th, 2009 at 12:05 am | # |

      Yes, it’s kosari! Do you know how to handle dried kosari?
      I’m copying and pasting my answer from my comment section under bibimbap recipe.

      Dried kosari

      1. Place kosari in cold water in a pot. 1 cup of kosari will need
      more than 20 cups of water.

      2. Boil it for 30 minutes and don’t drain hot water and let it soak. Wait about 6-8 hours. I usually boil it at night and drain it next morning.

  32. samita
    Posted May 9th, 2009 at 8:23 pm | # |

    Hi Maangchi,

    What other vegetable can I use if I do not have celery, kosari or Bean sprouts on hand for Yak gae jang ?


    • Maangchi New York City My profile page joined 8/08
      Posted May 9th, 2009 at 9:00 pm | # |

      Lots of green onions and leeks. I sometimes make Yukgaejang with only green onions. It’s still delicious!

  33. Charles
    Posted May 7th, 2009 at 7:57 pm | # |

    Hi Maangchi,
    This all sounds, looks and taste fantastic, However, i have tried and failed a million time to make Kalbi Tan Soup( spelling ???), Do you have any suggestions besides go to a restaurant.

  34. fatma
    Posted April 23rd, 2009 at 8:01 am | # |

    Hi Maangchi,

    Thank you so much for your recipes and also you nice videos. I have a question about soy sauce, because now I live in Japan, may I use Japanese sauce(we called soyu) instead Korean soy sauce? I am worry the taste will be changed. Thank you before.

  35. Somi Chuhon
    Posted April 3rd, 2009 at 9:40 pm | # |

    I have made your yuk-gae-jung a couple of times now and I’m loving it! It’s my favorite soup, but I’ve always had to rely on my mother or aunts to make some for me. Now I eat it on a regular basis because I can make it myself.

    One person asked about that smokey flavor. My aunt suggested that you can make pull more flavor out by frying the hot pepper flakes and oil mixture first. You have to be really careful not to burn it. But if you catch it JUST as it’s about to turn brown, the flavor changes and has that nice smokey flavor I think you are looking for.

    Anyway, thanks SO MUCH Maangchi for making my life so much more enjoyable! I make it at least once a month now!! YUM!!

  36. ryza
    Posted April 3rd, 2009 at 8:21 am | # |

    hi,maangchi is it ok if i wiil use pork instead of beef?

    • Maangchi New York City My profile page joined 8/08
      Posted April 3rd, 2009 at 9:44 am | # |

      How about using chicken. I don’t use pork for Yukgaejang. But if you want to use pork, why not.
      : )

  37. elna
    Posted April 2nd, 2009 at 11:09 am | # |

    Hi Maangchi,
    I love your website =D

    Can i use this broth to act as the broth for the spicy korean shabu shabu?

    I am craving it in Singapore for so long and could not find any restaurants selling shabu shabu here =(

    so, I am cooking it on saturday!! hehe. I am so excited..

  38. ryza
    Posted April 2nd, 2009 at 6:53 am | # |

    hi,maangchi what is kosari?

  39. Maangchi New York City My profile page joined 8/08
    Posted April 1st, 2009 at 6:35 am | # |

    I think the restaurant made the soup base by boiling lamb meat.

  40. Angela
    Posted March 31st, 2009 at 7:56 pm | # |

    Thanks for your response!
    the Lamb was stripped and cooked, the soup base was a little milk also..

  41. Maangchi New York City My profile page joined 8/08
    Posted March 31st, 2009 at 7:48 am | # |

    hmm, the lamb hot pot dish sounds delicious especially with sesame leaves (perilla leaves)! It must be invented by the owner of the restaurant. Was the meat cooked and stripped? Korean style hot pot (called “shabu shabu”) is usually made with beef sliced thinly.

    Anyway shabu shabu recipe will be posted someday on my websie and YouTube. I’m going to use beef.

  42. Angela
    Posted March 30th, 2009 at 10:35 pm | # |

    Hi Maangchi,
    How are you !! I once had a lamb hot pot from a restaurant and it was soooooo delicious. Would you know what it is and maybe show us how it is made ???

    It had stripped lamb meat, lots of sesame leaves, chives, mustard seeds, the soup wasn’t spicy. It seems that this dish is not on the menu from many Sydney restaurants.

    Can’t wait to hear from you.

    Thank you again

  43. Maangchi New York City My profile page joined 8/08
    Posted March 15th, 2009 at 11:06 pm | # |

    if you want, use some ginger, but I don’t like to use ginger because the flavor is too strong for soup. sure, I am going to post korean style pickle recipe someday. (using radish, cucumber, green chili pepper..’

  44. kimbrooklyn
    Posted March 15th, 2009 at 10:47 pm | # |

    Love your site. My husband loves this soup and I want to make it but I think I tasted a little ginger in the ones at the restaurants. Can I put ginger in this soup? And if so how much? I also have a request, do you have recipes for pickled sides? like pickle, radish or jalepeno in soy sauce brine.

  45. Maangchi New York City My profile page joined 8/08
    Posted March 15th, 2009 at 9:22 pm | # |

    Use the one on the right which is hot pepper flakes.

  46. Wing
    Posted March 15th, 2009 at 9:05 pm | # |

    here is the pics. I forgot to copy the link in the last comment.


  47. Wing
    Posted March 15th, 2009 at 9:04 pm | # |

    Hello Maangchi,

    I am in Hawaii, and I went to Korean store in here, I only found 2 kind of hot pepper power. which showed you below.

    Which one should I use it to Yuk Gae Jang? Was I bought the Mild hot or very hot?


  48. Maangchi New York City My profile page joined 8/08
    Posted March 14th, 2009 at 2:10 pm | # |

    haha, you added more hot pepper flakes and soy sauce? You did a good job! I always encourage ppl to adjust my recipes to their taste.
    Gosari namul is very delicious, too. Check my bibimbap recipe where I show how to make kosari namul. You will love it. http://www.maangchi.com/recipe/bibimbap

  49. ahrum
    Posted March 14th, 2009 at 1:01 pm | # |

    Maangchi~ Thank you so much for your videos. My fiance just made yukgaejang today and it was delicious! My fiance and I spent a year in Korea together and we ate Korean food every day. Yukgaejang is one of our favorites but there are no Korean restaurants in NC. You have brought Korean food into our lives again! :-)

    One thing we noticed was that we think the yukgaejang we had in Korea was a LOT more spicy than your recipe so we just added more gochugaru and soy sauce. Also, we prepared TOO MUCH gosari than needed so we have a whole plastic bag of gosari in our fridge! The dried gosari really expands a lot! We’re going to make bibimbap tonight to use the rest of the gosari.

    Again, we both love your videos and we’ll be making a lot more Korean food because of it. Thank you!

  50. Maangchi New York City My profile page joined 8/08
    Posted March 14th, 2009 at 7:43 am | # |

    You can use either hot pepper flakes or hot pepper powder. I use hot pepper flakes.

    Your kimchi is not spicy enough? I think you got mild hot pepper flakes” (덜매운고추가루). http://www.maangchi.com/ingredients/hot-pepper-flakes

  51. Wing
    Posted March 13th, 2009 at 11:26 pm | # |


    As your recipe, you said we should use hotpepper flakes, but in the video, you said power, which one is right? Since I used flakes to make it, but its too much hotpepper flakes at the end, and I might bougth the wrong one, because it was not spicy! haha!! BTW thanks for your video..it is very good!!!


  52. sarah
    Posted March 3rd, 2009 at 12:05 pm | # |

    wow, maangchi. you are doing a great job. i love love love your website. you are the bomb!

  53. Maangchi New York City My profile page joined 8/08
    Posted February 24th, 2009 at 12:13 am | # |

    wow, it looks good! hot and spicy! : )

  54. idlehouse
    Posted February 22nd, 2009 at 9:46 pm | # |

    Hi Maangchi, I used your recipe and made a pot just as big as the one in your video! YUM!

  55. Maangchi New York City My profile page joined 8/08
    Posted January 30th, 2009 at 12:58 am | # |

    Thank you very much!

    sure, bossam recipe will be included in the list of my upcoming video recipes. Thanks!

  56. Nova
    Posted January 30th, 2009 at 12:53 am | # |

    Hi Maangchi :D I looovveeee your recipes! I became inspired to cook korean dish and in fact, I’m gonna buy the ingredients at korean market tomorrow. :) I <3 yukgaejang! oh, and do you have any bosam recipe?

    Thankssss so muchh!

  57. klyn
    Posted January 18th, 2009 at 11:06 pm | # |

    ur amazing maangchi!ur so cute and ur voice to.
    i like ur video coz,i can learn more about the
    korean food,thnks to you!!!

  58. Maangchi New York City My profile page joined 8/08
    Posted December 18th, 2008 at 6:02 pm | # |

    I hope your “yukgaejang” turned out good!

    How did you know this soup is good for cold! You are very smart! Yeah, if kosari is not available, skip it then.

  59. sheila
    Posted December 18th, 2008 at 9:34 am | # |

    Hey maangchi, thanks for the recipe for this dish. I made this for my boyfriend when he was sick and I think it really helped him in getting over his cold. The only thing I didn’t have was the kosari, but I think it still tasted good even without it. As you said, this dish is good for those cold days when you just want to warm up inside… thanks again =)

  60. LD
    Posted December 16th, 2008 at 8:02 pm | # |

    Im making this right now.
    Its a cold winter night in the pacific northwest…snow is expected.
    The house smells wonderful.
    Thank you!

  61. Maangchi New York City My profile page joined 8/08
    Posted October 1st, 2008 at 7:42 am | # |

    It looks ok for me,but I don’t see green onion in the soup. I use lots of green onions in Yukgaejang.

  62. james
    Posted October 1st, 2008 at 12:20 am | # |

    I made this tonight but I think I overcooked the vegetables.

  63. Maangchi New York City My profile page joined 8/08
    Posted September 1st, 2008 at 5:45 pm | # |

    I recommend spinach side dish(shigeumchi: 시금치), beansprout side dish (kongnamul: 콩나물) and seaplant salad(miyuk muchim: 미역 무침)
    Check out my recipe for spinach side dish,kimchi stew and bean sprout side dish video, and sea plant soup and sald side dish.

  64. Anonymous
    Posted September 1st, 2008 at 5:36 pm | # |

    hi maangchi!

    i want to make yuk gae jang for a school cultural project i have coming up. we are supposed to make a whole meal, so i was wondering, what other korean dishes would go good with yuk gae jang besides pony-tail kimchi?

    Thank you very much~!

  65. Maangchi New York City My profile page joined 8/08
    Posted August 21st, 2008 at 10:34 pm | # |

    Don’t worry much about soy sauce. Just skip it and use salt then. Thank you!

  66. JooHyun
    Posted August 21st, 2008 at 9:29 pm | # |

    Hi Maangchi!

    I’ve just recently discovered your site and have been making great korean dishes since!!! I’m Korean but I’m kind of new at cooking Korean Food, and you’ve been so inspirational!!! I love watching your videos and you are too cute!!! One quick question. I LOVE yuk gae jang but I want to make one on my own (I live pretty far away from a decent Korean restaurant). I want to share this with my friend, but unfortunately, he is allergic to soy sauce. Seeing as how this dish only uses 1 TB of soy sauce, do you think the end result would be greatly affected if I were to omit soy sauce from the recipe? Maybe I should add some fish sauce instead? What do you think?

    Thanks and I look forward to more of your videos!!!

  67. Xtine
    Posted July 10th, 2008 at 12:27 pm | # |

    Hi, Maangchi! I recently ordered Yuk gae jang and enjoyed it. I will try cooking it one of these days using the recipe you provided. I think I will be able to find kosari here in the Philippines.

  68. Maangchi New York City My profile page joined 8/08
    Posted June 28th, 2008 at 12:52 am | # |

    beef can replace with pork and skip radish if you can’t find it. I would not use celery.

  69. gabieolie
    Posted June 27th, 2008 at 6:33 pm | # |

    Hi Maanchi,
    I made Yuk Gae Jang today, and it turned out great! I invited my parents for lunch, and they really enjoyed it. My dad even asked me to make more. :) I’m so happy that I was able to make such a delicious dish. Thank you for the recipe.

    My daughter asked me to make your jja jang myun. I hope I succeed. If I don’t find radish, is it OK to substitute with celery? And beef instead of pork? Thank you!!

  70. Maangchi New York City My profile page joined 8/08
    Posted June 14th, 2008 at 7:23 pm | # |

    Hi, minhul,
    Yes, dak do ri tang and dak kal bi are already in the list of my upcoming cooking videos. Thanks!

  71. minhui
    Posted June 11th, 2008 at 11:07 pm | # |

    Hello Maangchi,
    Do you have any chicken stew recipes? I remember a dak dori tang (?) that had potatoes and spicy braised chicken, or dak galbi, spicy stir-fried chicken, as a child.


  72. Anonymous
    Posted June 9th, 2008 at 12:18 am | # |

    I can’t visit your site anymore because I get so hungry! Stop showing us these delicious recipes …

    But seriously, your site and videos are great. I am glad more people are becoming aware of Korean food. We need to be able to buy Korean food or go to Korean restaurants just as easily as we can find Chinese restaurants in the US.

  73. Maangchi New York City My profile page joined 8/08
    Posted May 26th, 2008 at 12:11 am | # |

    haha, long id!
    yes, toran is taro and its taste is like potatoes. I found toran in chinese market in Toronto.
    Thank you for your compliment about being ninja in the kitchen. : )

  74. desperatelyseekingsuddenlysusan
    Posted May 25th, 2008 at 5:16 pm | # |

    i’ve been enjoying your cooking videos. they’re better than most cookbooks because we can see how to cut and prepare the ingredients. thank you!

    i once had toran-guk in korea and the toran tasted like taro. i found out that’s what it is. i think you might be able to find taro in chinese or vietnamese markets.

    i’m very impressed by your knife skills. you chop like a pro!

  75. Maangchi New York City My profile page joined 8/08
    Posted March 29th, 2008 at 5:52 am | # |

    hi, anonymous,
    The soup base for gamjatang is made from pork bones.
    Ok, your request gamjatang is included in the list of my cooking videos in the future.Thank you!

  76. Anonymous
    Posted March 29th, 2008 at 2:42 am | # |

    Hello Maangchi,

    Thanks for this recipe. I was wondering if you know how to make gamjatang? I had it in a restaurant the other day and really liked the soup base. the soup was really red and spicy which was pretty good. Is the soup base the same as this soup base?

  77. Maangchi New York City My profile page joined 8/08
    Posted February 11th, 2008 at 8:25 am | # |

    Hi, someone left a comment regarding Yuk Gae Jang. for some reason, I tried to approve her comment, but failed, so I’m copying and pasting her question with my answer.

    “Hi, Maangchi
    I tried cooking Yuk Gae Jang last night but the soup was too blend.
    For the amount of hot pepper sauce you have indicated, how much water should I use? I used only about 250grams of beef. Please kindly advise.
    Thank you! “

    My answer:
    Please check the recipe and watch the video. I said you need 1 pound of beef brisket, but you used 250 grams. 1 pound (LB) is 453 grams.
    Start with 16 cups of water, then you may have to place more water.

    hope it’s helpful

  78. Maangchi New York City My profile page joined 8/08
    Posted January 26th, 2008 at 9:21 am | # |

    smoky flavor? I think you had “Yuk gae jang” made with “gochoo kierum(hot pepper oil)” which is more traditional way. Heat some oil in a pan and add hot pepper flakes and stir it quickly and turn off the heat before it is burnt. That’s it!
    I just mixed oil and hot pepper flakes instead of making the “gochoo kierum” to save time and effort. Taste is not very different.

    No hot pepper paste for this dish!
    The soup will be thick and not tasty.

    You can use hot pepper flakes, that’s what I am using.

    Thank you!

  79. rovingbubs
    Posted January 25th, 2008 at 11:09 pm | # |


    a few questions:

    what gives the yuk gae jang the smoky flavor?

    can you use the hot pepper paste instead of the hot pepper powder?

    what’s the difference between the hot pepper powder that’s coarse vs fine besides the obvious? i’ve only been able to find the coarse kind in the stores over here.


  80. Maangchi New York City My profile page joined 8/08
    Posted January 24th, 2008 at 1:26 pm | # |

    Yes, you can add the noodles and eggs. You will be able to see what kind of noodles they are in my Stir-fried noodles with vegetables(Job chae)video.
    And also check it out Agasuka’s comment:
    “I added Dang Myun and egg at the end like the restaurants do.”

  81. rovingbubs
    Posted January 24th, 2008 at 12:46 pm | # |

    hi maangchi,
    i really like your videos. they’re very easy to follow. when we order yuk gae jang at our local korean hot pot restaurant, they include some clear noodles. is this traditional?

  82. Maangchi New York City My profile page joined 8/08
    Posted December 9th, 2007 at 11:26 am | # |

    Wow, it looks gooood!
    Kosari is delicious, right? People usually dry the vegetable to preserve to eat for a long time, so its color is dark brown. Whenever they need to use it, they soak and cook it to make it soft before using. The kosari you bought is fresh one.

  83. Agasuka
    Posted December 9th, 2007 at 3:25 am | # |


    Whenever I go to restaurant I always order Yuk Gae Jang.
    I love it even though it burns my tongue, and leaves me a runny nose.

    The kosari I bought has a purplish color which is very different than the brown kosari you use. (I am afriad if my kosari is the wrong kind)

    I forgot to buy bean sprout, so I add more green onions.

    I added Dang Myun and egg at the end like the restaurants do.

    I follow a comment on your Youtube channel to use 20 cups of water, but round up the taste was not strong, so I poured >half cup of soy sauce & 3 teaspoon of salt, and a lot of sesame oil.

    This big pot fed 2 people for 2 days (=2meals) in my house. It warms me up in this cold weather. What a great dish for winter!

    update http://hk.myblog.yahoo.com/5k6QGsJ605Q

  84. Maangchi New York City My profile page joined 8/08
    Posted November 26th, 2007 at 9:39 pm | # |

    You seems to like spicy food.
    Buldak and dakgalbi are made with chicken and hot spicy marinade. ok, I will include ddak galbi in my list of upcoming cooking videos.
    I have never tasted “Buldak” because it was created by someone after I left korea. I should try to taste it someday.

  85. Goblinlord
    Posted November 26th, 2007 at 9:15 am | # |

    Wow… I love your videos. I miss Korean food so much T-T. I lived in Korea for 3 years while in the military and now I am back in the US trying to get a job back in Korea.
    Anyways… I was wondering… although I feel kind of greedy asking for a bunch of recipes. Do you have a good recipe for Buldak and Dakkalbi? I loved the “Hong Cho” Buldak chain. I used to go get Buldak almost every week. I have now been trying to find a recipe that comes close to the same flavor but so far I have failed. Also, Dakkalbi was another favorite of mine.

  86. Maangchi New York City My profile page joined 8/08
    Posted November 13th, 2007 at 5:06 pm | # |

    I will keep your request in mind. Thank you

  87. lorraine
    Posted November 13th, 2007 at 8:58 am | # |


    please teach us how to make Gamjatang. My dad loves it and i want to make it for him

  88. Maangchi New York City My profile page joined 8/08
    Posted November 12th, 2007 at 9:25 pm | # |

    Yes, I eat it all. The green leaves have lots of good nutrients. Some people cut it bite size before eating, but I love to eat leaves and radish part together.

    About 2 or 3 weeks ago, I visited a korean farm that is about 2 hours from Toronto.The farmer grows so many kinds of korean vegetables: cabbages, radish, green onions, korean green-hotpeppers and mustard greens.
    He gave us a garbage bag and said, “I’m going to charge $10.00 for each bag, so fill it out as much as you can!” We pulled radish out from the ground directly. My friends gave me a job to pack the vegetables tightly.

    I was almost sick next day when I woke up due to muscle pain. I must have been too greedy.

  89. Deborah Toronto, ON My profile page I'm a fan! joined 4/09
    Posted November 12th, 2007 at 8:00 pm | # |

    i’ve never seen “pony tail kimchi”. it looks really good. i am addicted to kimchi now. i was wondering though, if you can eat the entire of the pony tail kimchi?

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