Dinner · 90 min · korean

Yukgaejang

A Korean dinner built around beef brisket and dried fernbrake (gosari) — on the table in 90 minutes. The macros do the talking: 36g protein, 22g carbs, and 23g fat in every 426-calorie serving. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Beef brisket
• 2 oz Dried fernbrake (gosari)
• 2 cups Bean sprouts
• 6 Green onions
• 3 tbsp Gochugaru
• 4 cloves Garlic
• 3 Eggs
• 2 tbsp Sesame oil
• 1 tbsp Fish sauce

Steps

1. Simmer the brisket in 10 cups of water for 1 hour, skimming the foam, until tender; pull the meat out and shred it by hand along the grain into long strands.
2. Soak the dried fernbrake overnight (or in hot water 2 hours), then simmer 20 minutes until tender and squeeze dry — this step can't be rushed; chewy gosari ruins the texture.
3. Heat the sesame oil in a large pot and stir-fry the shredded beef with the gochugaru and garlic for 2 minutes until every strand is coated red.
4. Pour in the reserved beef broth, add the fernbrake, bean sprouts, and green onions, and simmer 30 minutes so the broth turns spicy and deep.
5. Beat the eggs and drizzle them in slowly while stirring, so they set in silky ribbons.
6. Season with salt and fish sauce to taste, and serve over rice — this is the soup that shows up when someone needs feeding.

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