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.
Why You'll Love This Korean Beef Stew
- Fast. Ready in under 30 minutes with the help of your Instant Pot.
- Dairy Free and Gluten Free. Great for families with food allergies.
- Low Carb. Only 4 net carbs per serving.
- Delicious. The flavors you would expect in your favorite Korean dish.
What is Yukgaejang?
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.
What Is Traditionally In Korean Beef Stew?
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
- Perilla Seeds
- Soy Sauce
- Oil (sesame or vegetable)
- Black Pepper
Many of those ingredients,
How To Serve Yukgaejang
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.
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.
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.
Step 3: In a large bowl mix together the flank steak with half the pepper paste. Set aside to marinate.
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.
Step 5: Add in the marinated vegetables, 3 cups of broth, or water. If you are using water, add an additional teaspoon of salt.
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.
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.
Step 8: Serve while hot. This soup will freeze very well and will taste even better the next day.
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, here's how:
- Set the pot to high pressure for 10 minutes.
- At the end of cook time, let the pot sit undisturbed for 10 minutes.
- Release all remaining pressure.
Can you Make Yukgaejang with Chicken?
Yup, you can. In that case, it's called dak-yukgaejang or
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
What is Gochugaru?
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.
- I use them in this Dae Ji Bulgogi Recipe as well.
- You can also use them for this fabulous Instant Pot Kimchi Beef Stew Recipe I have.
- I bet they would be wonderful in these Bulgogi Burgers as well, for a lovely, spicy little zing.
More Delicious Korean Recipes
- Air Fryer Beef Bulgogi - This dish uses such basic ingredients yet comes out tasting so very good.
- Korean Cucumber Salad - A wonderful, vegan, and keto simple cucumber salad recipe.
- Air Fryer Beef Bulgogi Burgers - An American twist on Korean bulgogi.
- Air Fryer Korean Tacos - These tacos are crazy easy to make, and you're going to love the flavors!
- Korean Grilled Pork Dae Ji Bulgogi - A wonderful way to get a savory, umami, spicy Korean grilled pork dish.
- Air Fryer Korean Chicken Wings - Tangy, sweet and spicy.
- Instant Low Carb Kimchi Beef Stew - An easy Korean-style dump and cook keto recipe.
- Bo-Ssäm Pork & Noodles - Authentic flavor in a fraction of the time.
- Korean Dak Galbi - A non-traditional take on Dak Galbi you can easily make at home.
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!
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 new favorite.
If you like this Yukgaejang recipe as much as we do, make sure you share it with your friends on Facebook and Pinterest so they can make it too.
- 3 tablespoons (3 tablespoons) Gochugaru, hot pepper flakes
- 1 tablespoon (1 tablespoon) Minced Garlic
- 2 tablespoons (2 tablespoons) Soy Sauce
- 2 tablespoons (2 tablespoons) Sesame Oil
- 2 tablespoon (2 tablespoon) olive oil
- 2 teaspoons (2 teaspoons) Kosher Salt
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
- 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
- Use flank steak or skirt steak if you want to make this recipe quickly.
- Do not use ground beef! Just not the same thing.
- Although not traditional, you can make this with chicken if you prefer.
- This recipe freezes well, but it also tastes better the second day so make it ahead of time, or make a double batch.
- For cooking in the Instant pot or other electric pressure cookers, cook under high pressure for 10 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.
- I used this cast enamel pot for this recipe. It heats fast and retains heat well.
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This recipe is delicious. I usually sub a T. of gochujang for the red peppers but otherwise I follow the recipe. Today though, I'm adding broccoli for the veggie since that's what I picked out of the garden. The flavor is so delicious and the meat so tender. I use my instant pot a lot, but I make this on the stovetop as written.
I thought bean sprouts are keto friendly. Why did you omit it?
Could gochujang be used instead of the red pepper powder?
Can you use dried red pepper flakes in this recipe?
sadly, not really because they're so much spicier than gochugaru
If I make shredded beef in my instant pot, could I substitute it for the flank steak?
You know I don't know. Part of it is that you want the beef cooking in the broth to flavor it.
Wonderful flavor - the whole family loves this!!
Instructions step 7 and Recipe Notes #5 give different times for IP cooking.
If I'm going to make this today to serve tomorrow, should I wait and add the egg in right before serving, or go ahead and put it in today?
Add the egg right before serving