Yukgaejang | Keto Spicy Korean Beef Stew

A keto version of the popular Korean beef stew, this Yukgaejang recipe uses many different short cuts to get your an authentic yukgaejang taste but in 30 minutes. This is a great keto beef stew recipe that’s just a little bit out of the ordinary, but will soon become a staple dish in your house.

Keto Korean Beef Stew Yajgaejung

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What is Yukgaejang And What Makes This Recipe So Great?

Yukgaejang is a spicy,  Korean soup dish made from beef brisket, scallions, and a whole host of other ingredients. It is considered very healthful and is a great comfort during cold months.

In addition to shredded beef, scallions, and water, this spicy soup generally also includes bean sprouts, bracken fern, taro stems, sliced onion, dangmyeon (sweet potato noodles), chili powder, garlic, perilla seeds, soy sauce, oil (sesame oil and/or vegetable oil), black pepper, and salt.

Many of those ingredients, however, are both difficult to find, as well as not keto.

Yukgaejang is generally served with a bowl of rice and kimchi. But we needed it fast, and we need it to be keto.

So away went the noodles and the beansprouts. Instead, I added bok choy for flavor and substance.

I also added radishes to the mix which are low carb and tasty.

I am very happy with the way this Yukgaejang recipe turned out, and I think you will be too. It’s simple, quick, delicious, and keto-friendly. Now let’s get to cooking…

How to Make Yukgaejang

Step 1: In a medium bowl, mix together the red pepper flakes, garlic, soy sauce, sesame oil, olive oil, and salt.

Yukgaejang IP 1

Step 2: Meanwhile, chop vegetables. Pour in the remaining half of the pepper paste. Mix with your hands smooshing the vegetables lightly to macerate them a little.

Yukgaejang IP 2

Step 3: In a large bowl mix together the flank steak with half the pepper paste. Set aside to marinate.

Yukgaejang IP 2

Step 4: In a 3-quart soup pot, heat 2 tablespoons of oil. When the oil is hot, add in the marinated flank steak. Cook for three minutes tossing frequently until the steak is done.

Yukgaejang IP 4

Step 5: Add in the marinated vegetables, 3 cups of broth, or water. If you are using water, add an additional teaspoon of salt.

Yukgaejang IP 5

Step 6: Allow the soup to come to a boil. Turn down the heat to medium-low. Place a lid on the soup. Let it simmer for 10 minutes.

Yukgaejang IP 6

Step 7: Meanwhile, beat two eggs with a pinch of salt. When the soup is done, slowly start in the eggs in a steady stream to make egg flowers.

Yukgaejang IP 7

Step 8: Serve while hot. This soup will freeze very well and will taste even better the next day.

Yukgaejang IP 8

How To Make This Yukgaejang Recipe Faster

Well, the first thing we had to do was sub out the brisket, which, while delicious, takes forever to cook.

I tried it with ground beef. Yeah. Take my advice. Don’t. 😀 Just NOT the same thing.

So my choice was flank steak. It’s got the same chew that brisket has, it cooks fast, it’s flavorful.

And yes indeed, Flank steak was the answer.

You could also use skirt steak with good results for this.

The other thing I skipped was marinating the meat. It honestly didn’t make a difference at all. My cheater version of Yukgaejang was as tasty as ever, even without a long marinating time.

Can I Make This Yukgaejang Recipe In The Instant Pot?

Absolutely! If you want to make this in an Instant Pot, set the pot to high pressure for 10 minutes. At the end of cook time, let the pot sit undisturbed for 10 minutes, and then release all remaining pressure.

Can you Make Yukgaejang with Chicken?

Yup, you can. In that case, it’s called dak-yukgaejang or dakgaejang

You could also make this with extra firm tofu for a vegetarian version of Yukgaejang.

Can you freeze this Keto Spicy Korean Beef Stew?

Actually, yes you can! The flavors of this stew develop well, and when we had it the next day, it tasted even better.

I froze some in a one cup container to see how it would work, and it was soooo delicious when I defrosted it (3 minutes in the microwave for a one-cup serving!).

Gochugaru is red pepper flakes that are used in Korean food quite a bit. They look deep red and very spicy, but they’re less spicy than cayenne for example.

They do lend a beautiful, deep red color to any dish where you use them.

More Delicious Korean Recipes

Have some leftover beef stew meat? Check out my 16+ Easy Stew Meat Recipes That Aren’t Just Beef Stew for more delicious recipes to cook!

korean yukgaejang in stone bowl overhead shot
Keto Korean Yukgaejang in a stone bowl.

So the next time you’re looking for a warm, comforting stew or something a bit out of the ordinary, make this delectable Yukgaejang recipe! Who knows, it might just be your favorite new recipe!

Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it too!

★ Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don’t forget to pin this recipe for later!

Yukgaejang

Yukgaejang Recipe

A keto version of the popular Korean beef stew, this Yukgaejang recipe uses many different short cuts to get an authentic taste in just 30 minutes!

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Course: Main Courses

Cuisine: Korean

Keyword: Korean Beef Stew, Korean Soup, Yukgaejang

Servings: 4

Calories: 266kcal

Author: Urvashi Pitre

Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Ingredients

For the Stew:

  • 2 tablespoons (2 tablespoons) olive oil
  • 1 pound (453.59 g) flank steak , cut thinly on the bias
  • 2 cups (140 g) Bok Choy, chopped
  • 1 bunch (1 bunch) Chopped Green Scallions, cut into 2-3 inch pieces
  • 1 cup (116 g) radishes , cut into quarters
  • 3 cups (705 g) Chicken Broth, or water
  • 2 large (2 large) Eggs

Instructions

  • In a medium bowl, mix together the red pepper flakes, garlic, soy sauce, sesame oil, olive oil, and salt.
  • In a large bowl mix together the flank steak with half the pepper paste. Set aside to marinate.
  • Meanwhile, chop vegetables. Pour in the remaining half of the pepper paste. Mix with your hands smooshing the vegetables lightly to macerate them a little.

  • In a 3-quart soup pot, heat 2 tablespoons of oil. When the oil is hot, add in the marinated flank steak. Cook for three minutes tossing frequently until the steak is done.
  • Add in the marinated vegetables, 3 cups of broth, or water. If you are using water, add an additional teaspoon of salt.

  • Allow the soup to come to a boil. Turn down the heat to medium-low. Place a lid on the soup. Let it simmer for 10 minutes. Taste the flank steak and make sure it is done to your liking. It should still have some too but not be too tough. Cook for an additional five minutes if desired

  • Meanwhile, beat two eggs with a pinch of salt. When the soup is done, slowly start in the eggs in a steady stream to make egg flowers.

  • Serve while hot. This soup will freeze very well and will taste even better the next day.

Watch The Video

Tips And Tricks For Making Yukgaejang

  1. Use flank steak or skirt steak if you want to make this recipe quickly.
  2. Do not use ground beef! Just not the same thing.
  3. Although not traditional, you can make this with chicken if you prefer.
  4. This recipe freezes well, but it also tastes better the second day so make it ahead of time, or make a double batch.
  5. For cooking in the Instant pot or other electric pressure cookers, cook under high pressure for 4 minutes. Allow the pot to release pressure naturally for 10 minutes, and then release all remaining pressure. You may want to add the bok choy AFTER the meat has cooked in this case.
  6. I used this cast enamel pot for this recipe. It heats fast and retains heat well.

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Nutrition

Calories: 266kcal | Carbohydrates: 6g | Protein: 6g | Fat: 24g | Fiber: 2g | Sugar: 1g

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