Yukgaejang

Yukgaejang is a spicy Korean soup made from shredded beef, scallions and other ingredients simmered together for a long time. It is a variety of gomguk, or bone soup, and is one of the best-known hot dishes in Korean home and restaurant cooking.

History

The name comes from gaejang, a stew of dog meat cooked with a spicy sauce and herbs to mask the strong smell of the meat. Yukgaejang was created as a beef-based alternative for people who did not want to eat dog, and yuk (meat) stands here for beef.

The earliest known recipes appear in the Kyugonyoram, a cookbook written in hangul in the early 1800s. During the Japanese colonial period a Daegu version called Daegutang became popular. As beef became more available, the dish reached Seoul with the building of the Gyeongbu Line and gradually spread across the country.

The royal court cuisine of Korea also served it in the past, which adds to its standing among the traditional soups of the peninsula.

Culture

Yukgaejang is traditionally eaten in the hot months, as it is considered a restorative dish for people worn down by the midsummer heat. It is usually served with a bowl of rice and kimchi, and it appears both in home cooking and in restaurants specialising in soups and stews.

The basic recipe includes shredded beef, scallions, bean sprouts, gosari bracken fern, onion, chili powder, garlic, soy sauce, sesame or vegetable oil, black pepper and salt. Depending on the version, sweet potato noodles (dangmyeon), taro stems or perilla seeds are added. The chicken version, dak yukgaejang, is the most common alternative.