Rice
Yukgaejang-bap
Spicy Beef Stew Rice Set
A full meal set pairing fiery, shredded-beef yukgaejang stew with a bowl of steamed rice.
Yukgaejang-bap is less a single dish than a meal philosophy — the pairing of the intensely spiced, shredded beef and fernbrake stew with a clean bowl of white rice that tempers its fire. In Korean eating, rice and soup are co-equals at the table, and yukgaejang is one of the soups most associated with the therapeutic eating tradition of boyangsik — foods consumed for stamina and recovery during the sweltering summer months. The dish has royal origins, descending from a Joseon-era royal court soup called gaejangguk, reformulated over centuries to become the gochugaru-red working person's stew it is today. Stadium and sports venue vendors serve yukgaejang-bap to spectators as a warming, energising meal. University cafeterias often feature it as their most popular option because it is deeply satisfying, affordable, and takes no time to plate — ladle the stew, provide rice, done.
How to eat it
- Eat the stew and rice alternately — a spoonful of stew, then a bite of plain rice.
- Or pour rice into the stew for a one-bowl experience.
Where to try it
- University cafeterias nationwide
- Korean traditional restaurant chains
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Eat it the right way
Curated for this dish
Ergonomic Korean stainless chopsticks
Built for beginners — grip 육개장밥 and every Korean dish with confidence. 36,000원 / $35
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