Paegaejang

🥢 Introduction

Paegaejang is one of those Korean soups that looks simple at first, but has a surprisingly deep flavor once it starts simmering. It’s a spicy beef soup made with lots of green onions, garlic, and chili powder, and it’s the kind of meal many Koreans grow up eating at home. Unlike heavier stews, paegaejang feels warm and comforting without being overly rich, which is probably why people keep coming back to it.

What I personally like about this soup is how practical it is. The ingredient list is short, the cooking process is straightforward, and most of the flavor comes from basic ingredients working well together. Cooking the green onions first gives the broth a subtle sweetness, while the beef adds richness to the soup as it simmers. Once the garlic and chili powder hit the oil, the entire kitchen starts smelling like a Korean restaurant.

This version is more home-style than traditional restaurant-style paegaejang, but honestly, that makes it easier to cook regularly. Instead of using harder-to-find ingredients, this recipe focuses on simple ingredients that are easy to prepare while still keeping the bold, spicy flavor that makes Korean soups so satisfying. Bean sprouts and oyster mushrooms also make the soup feel lighter and fresher, balancing out the richness of the broth.

If you enjoy Korean comfort food, this is the kind of recipe that’s worth learning because it’s reliable, filling, and surprisingly easy to make. It’s especially good on colder days or whenever you want something warm, spicy, and satisfying with a bowl of rice on the side.

🛒 Ingredients

✔ Beef slices 200g
✔ Green onions 2 stalks
✔ Bean sprouts 150g
✔ Oyster mushrooms 150g
✔ Minced garlic 2 tbsp
✔ Korean chili powder 3 tbsp
✔ Water 650ml
✔ Soy sauce 3 tbsp
✔ Beef stock powder 1 tsp
✔ Salt adjust at the end
✔ Cooking oil a little

👩‍🍳 Instructions

Step 1 — Cook the Green Onions
Heat a pot with a little cooking oil over medium heat.
Add the green onions and cook for 2–3 minutes until fragrant.

Step 2 — Cook the Beef
Add the beef slices and cook until the meat changes color and releases oil.

Step 3 — Add Garlic & Chili Powder
Add minced garlic and Korean chili powder. Stir for about 10

Step 4 — Make the Broth
Pour in 650ml water. Add soy sauce and beef stock powder.

Step 5 — Simmer the Soup
Bring to a boil and cook for 8 minutes over medium heat.

Step 6 — Add Vegetables
Add oyster mushrooms and bean sprouts. Cook for 3 more minutes.

Step 7 — Final Seasoning
Taste the soup and add a little salt if needed.

🍽️ Serving Tips

✔ Serve hot with a bowl of rice for the best combination.
✔ Add extra green onions or black pepper on top if you like stronger flavor.
✔ Don’t overcook the bean sprouts or the soup can become watery.
✔ This soup tastes even better on cold or rainy days.
✔ You can adjust the spice level by adding more or less chili powder.

💡 Additional Notes

✔ The flavor of this soup mainly comes from cooking the green onions and beef first.
✔ Stir the chili powder briefly to avoid burning it.
✔ Different soy sauces can taste saltier or lighter, so adjust at the end if needed.

❓ FAQ

Q.  What kind of beef should I use?
A. Thinly sliced beef works best for this recipe. Short plate, brisket, or shabu-shabu beef are good options because they stay tender and cook quickly in the soup.

Q.  Why do you cook the green onions first?
A. Cooking the green onions first helps create a deeper and slightly sweeter broth flavor.

Q.  Can I skip the beef stock powder?
A. You can, but the broth may taste lighter and less rich.

Q.  Why does my soup taste watery?
A. Usually because there is too much water or the bean sprouts were cooked too long.

Q.  What should I do if the soup tastes bland?
A. Try boiling the soup a little longer with the lid open to reduce the broth slightly. You can also add a little more soy sauce or beef stock powder at the end if needed.

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