Entree: South Korea – Jeolla – 장흥 육개장 ➤ Jangheung yukgaejang (Spicy shredded beef soup with scallions, fernbrake, and vegetables from Jangheung)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 2 lb beef brisket or chuck roast
- 8 cups (1.9 L) water
- 1 tbsp (15 ml) vegetable oil
- 1 medium (about 6 oz) onion, sliced
- 6 cloves (5/8 oz) garlic, minced
- 3 tbsp gochugaru Korean red chili flakes
- 1/4 cup (60 ml) soy sauce
- 1 tbsp (15 ml) Korean fish sauce (optional)
- 2 tbsp (30 ml) sesame oil, divided
- 6 scallions, cut into 2-inch (5 cm) lengths, white and green parts separated (approx. 6 oz)
- 4 oz gosari bracken fern, rehydrated and roughly chopped
- 6 dried shiitake mushrooms, rehydrated (about 4 oz) and sliced
- 3 oz dangmyeon (Korean glass noodles), soaked and drained
- 2 cups bean sprouts, rinsed
- 1 tsp coarse black pepper
- Salt to taste
- 1 egg, beaten (optional, for swirl)

Show original ingredient measurements

- 2 lb (900 g) beef brisket or chuck roast
- 8 cups (1.9 L) water
- 1 tbsp (15 ml) vegetable oil
- 1 medium (about 6 oz / 170 g) onion, sliced
- 6 cloves (18 g) garlic, minced
- 3 tbsp (24 g) gochugaru Korean red chili flakes
- 1/4 cup (60 ml) soy sauce
- 1 tbsp (15 ml) Korean fish sauce (optional)
- 2 tbsp (30 ml) sesame oil, divided
- 6 scallions, cut into 2-inch (5 cm) lengths, white and green parts separated (approx. 6 oz / 170 g)
- 4 oz (115 g) gosari bracken fern, rehydrated and roughly chopped
- 6 dried shiitake mushrooms, rehydrated (about 4 oz / 115 g) and sliced
- 3 oz (85 g) dangmyeon (Korean glass noodles), soaked and drained
- 2 cups (200 g) bean sprouts, rinsed
- 1 tsp (5 g) coarse black pepper
- Salt to taste
- 1 egg, beaten (optional, for swirl)

Instructions

1. Place the beef in a large pot, cover with 8 cups (1.9 L) water, bring to a boil, then reduce to a simmer and cook until the beef is tender, about 1.5–2 hours. Skim any scum from the surface.
2. Remove the beef and reserve 6 cups (1.4 L) of the broth. Shred the beef finely with forks or by hand.
3. In a separate large soup pot, heat the vegetable oil and 1 tbsp (15 ml) sesame oil over medium heat. Add the sliced onion and cook until translucent.
4. Add the minced garlic and gochugaru and stir for 1 minute to bloom the chili flakes.
5. Add the shredded beef, soy sauce, fish sauce if using, and the reserved broth. Bring to a simmer.
6. Stir in the rehydrated chopped gosari and sliced shiitake. Simmer gently for 15 minutes to allow flavors to meld.
7. Add the dangmyeon (glass noodles) and bean sprouts and cook until the noodles are tender, about 5–7 minutes.
8. Add the white parts of the scallions and continue simmering 2–3 minutes, then finish with the remaining 1 tbsp (15 ml) sesame oil, pepper, and salt to taste.
9. If using, slowly drizzle the beaten egg into the soup while stirring to create fine ribbons. Scatter the green parts of the scallions on top and serve piping hot with steamed rice.