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Maangchi's recipes by category:
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Kimchi
Essential Korean dish
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Side dishes
Banchan makes the meal
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Rice
Our most important grain
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Pancakes
Savory & simple
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Rice cakes
Tteok for every occasion
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Stews
Jjigae is our comfort food
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Noodles
Long noodles = long life!
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Soups
Guk at every meal
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Sundubu-jjigae
Soft tofu stew
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Desserts
Special sweet stuff
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Main dishes
Consider these mains
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BBQ
The Korean way to grill
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Fried chicken
Double-deliciousness
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One bowl meals
Nutritious, & convenient
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Easy
Anyone can make these!
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Lunchboxes
Dosirak made with love
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Appetizers
These could be first
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Fermented
Taste of centuries
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Staple ingredients
Korean cuisine basics
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Mitbanchan
Preserved side dishes
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Pickles
Quick-brined
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Spicy
We love spicy food : )
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Nonspicy
There are plenty!
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Beef
For meat lovers
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Seafood
Surrounded by the sea
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Pork
Some new dishes to try
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Chicken
Our most delicious
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Vegetarian
Seasonal, local, foraged
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Snacks
Quick dishes on the run
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Porridges
Good for your health!
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Cold dishes
Icy, cold, or just chilled
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Drinks
Fruits, grains, & herbs
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Not Korean
Fusion and western food
Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
We love spicy food : )
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
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My most popular Korean recipes
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Kimchi
Traditional-style spicy fermented whole-leaf cabbage kimchi
김치 -
Easy Kimchi
A traditional, simpler, & faster way to make kimchi
막김치 -
Japchae
Stir fried noodles with vegetables
잡채 -
Kkwabaegi
Twisted Korean doughnuts
꽈배기 -
Sundubu-jjigae
Soft tofu stew
순두부찌개 -
Yachaejeon
Vegetable pancake
야채전 -
Jjajangmyeon
Noodles with blackbean sauce
짜장면 -
Tteokbokki
Hot and spicy rice cakes
떡볶이 -
Dakgangjeong
Crispy and crunchy chicken
닭강정 -
Gimbap (aka Kimbap)
Seaweed rice rolls
김밥 -
Kimchi-jjigae
Kimchi stew
김치찌개 -
Kimchi-bokkeumbap
Kimchi fried rice
김치볶음밥 -
Bibimbap
Rice mixed with meat, vegetables, an egg, and chili pepper paste
비빔밥 -
Garaetteok
Long, cylinder-shaped rice cake
가래떡 -
Kimchijeon
Kimchi pancake
김치전
My most recent recipes
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Broccoli with tofu
Jan 10th
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Crunchy nut candy
Dec 29th
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Rice syrup
Dec 16th
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Stir-fried oyster mushrooms
Nov 21st
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Maangchi,
Hello! I am 100% Italian, with a 100% Korean boyfriend that I just moved in with :) I have never cooked Korean food before (but have cooked many other Asian dishes in the past). I wanted to surprise him with something, and I tried this soup today for the first time. HE LOVED IT, and did not stop praising me! The only ingredient that I did not have on hand was the kosari, but I substituted it with asparagus, since I had nothing else. I also left out half of the red pepper, but added some Nam Prik Pao for flavor. I am looking forward to making him more recipes from your site, and thank you for helping me with my first Korean cooking experience!
See full size image
I’m very happy to hear that your “100% Korean” boyfriend kept praising you while he was eating your yukgaejang! : ) You can replace gosari with sliced mushrooms and use lots of green onions.
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.
Maangchi,
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.
aamomo
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!
Maangchi,
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.
감사합니다!
Dave
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.
Maanchi,
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.
Cheers!
Dave
Maangchi,
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! ^^
감사합니다!
Dave
Thank you for updating your yukgaejang! “Once it was ready, I dumped some rice in.” yay! That’s what I do! : )
Great recipe! I made this but needed much more (3X) the red pepper/oil sauce to make it spicy like here in Busan.
Hi Busan dweller,
yes, you can modify the amount of hot pepper flakes to your taste! Good job!
I love this recipe! Thank you so much!
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..!!
Gamsahabnidaaaaa~
Maangchi! :) will this soup still taste good without gosari??
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!! :)
Where I live the Korean store has 토란. How do I cut it?
What side dishes would you pair with the soup, beside rice?
How about soy bean sprouts side dish and spinach side dish?
https://www.maangchi.com/recipe/kongnamul-muchim
https://www.maangchi.com/recipe/sigumchi-namul
If you want more, choose some from here. https://www.maangchi.com/recipes/sidedishes
I made this with the Kosari soaked in water. It soup was a little sour . Is it suppose to be????
no, it shouldn’t taste sour. https://www.maangchi.com/talk/topic/question-on-kosari
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?
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 :) !
ow ow, I know how you felt! You must have been proud of yourself! Yes, I’m proud of you, too!
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!