Korean Spicy Beef Soup

Korean Spicy Beef Soup

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Yukgaejang is a Korean spicy beef soup with lots of green onions and bean sprouts that makes it really hearty and delicious.Korean Spicy Beef Soup


  • 8 cups water
  • 1 lb beef brisket
  • 2 bunches green onions
  • 12 oz mung bean sprouts
  • 2 eggs
  • 1 onion medium size
  • 3 garlic cloves

chili oil

  • 3 Tbsp sesame oil
  • 2 Tbsp Korean red chili pepper Gochukaru


  • 7 tsp Guk Ganjang (Korean Soup Soy Sauce) Read Know your Soy sauce page for info
  • 2 tsp sea salt
  • 2 tsp Gochujang (Korean red chili paste)
  • 1 tsp sugar
  • 2 Tbsp garlic chopped
  • 1.5 tsp garlic powder
  • 1 tsp black pepper ground
  • 2 tsp sesame seeds crushed

Optional add-ins or substitutions

  • 4 oz bracken fiddleheads reconstituted, adds more earthy flavor
  • 1 each Daepa (Korean Leek) use instead of green onions


  • Soak beef brisket in cold water draw out blood for 5-10 minutes while you peel onion and garlic cloves. Not a must, you can skip soaking if you want.
  • Peel onion and garlic cloves.
  • In the Instant Pot or Pressure cooker, add water, beef brisket (cut in half if it’s too wide for pot), whole onion and garlic cloves.
  • Cover the pot and select the Meat/Stew function and set time to 30 minutes.

Make chili oil

  • In a small frying pan, add sesame oil and red chili powder. Turn on heat to medium and stir and cook until it starts to bubble. Turn heat off right away and remove it from heat. Do NOT overcook and burn. Color should be bright red. Set aside.

Prepare vegetables

  • While the brisket is cooking, clean green onions and rinse mung bean sprouts and drain. Cut green onions into 2 inch lengths.
  • After 30 minutes, let Instant Pot cool for 10 minutes then Quick Release (releasing pressure manually by turning the valve). Be sure to cover it with a cloth or prepare for splatter. Alternatively, you can let it cool completely for Natural Release which will cook the beef further which is also OK.
  • Take out brisket from the pot and cool it on cutting board until it’s cooled enough to handle. (Prob. 10-15 minutes) Also, discard the onion and garlic cloves from the broth.
  • Using your hands separate or shred the meat following the grain. Like making pulled brisket. Set aside in a mixing bowl.
  • In the bowl with the meat, add cut green onions and all the seasonings except the chili oil. Gently mix the seasoning and the meat and green onions.
  • Add back seasoned meat and green onions mixture from above in the pot. Add chili oil. Cover with mung bean sprouts. Cover and set to Soup function for 5 minutes.
  • While soup is cooking, whip eggs. Whip it just lightly so there are still streaks of egg white.
  • When soup is done, do Quick Release after letting it cool for 5 minutes or so. Be sure to cover the valve with wet paper towel to stop the splatter. You can also always do intermittent QR if you are getting too much liquid coming out the valve.
  • Now, we are almost done! Open the cover and leave it uncovered and turn the SAUTE function for 30 minutes. Soup will start bubbling. This part is kind of important to finally meld all the flavors together. Once it starts bubbling, pour the egg in a circular manner so it doesn’t clump all in one spot.
  • When it has simmered for 30 minutes, it should be now ready!! It will be sooo delicious – just like how you would get it any good Korean restaurant!
more instructions please visit: https://kimchimari.com/instant-pot-yukgaejang/

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