Yukgaejang with Rice recipe - ingredients, nutrition and when to eat it
Yukgaejang with rice is served with a spicy beef broth simmered with beef, fernbrake, and green onions.
Yukgaejang with rice is served with a spicy beef broth simmered with beef, fernbrake, and green onions. Its hot, peppery flavor makes it a satisfying choice for lunch or dinner.
Rice bowls · 45 minutes to cook
Nutrition (per 912g serving): 562.8 kcal · protein 21.6g · carbohydrate 78.5g · fat 17.1g · sodium 1174.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Red pepper flakes can burn if stir-fried too long over high heat, so cook them briefly over low heat.
Tips: Squeeze the moisture lightly from the fernbrake before adding it so the broth doesn’t become watery.
Tips: Adding the green parts of the green onions at the end keeps their aroma and texture more pronounced.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Beef brisket — 60 g
- Blanched bracken fern — 40 g
- Mung bean sprouts — 50 g
- Green onion — 45 g
- Onion — 30 g
- Garlic — 6 g
- Korean chili flakes — 1 Tbsp
- Sesame oil — 1 tsp
- Soy sauce — 2 tsp
- Salt — 0.2 tsp
- Ground black pepper — 0.2 tsp
- Water — 450 ml