How many calories are in Yukgaejang?

November 14, 2025 •

4 min read

According to several food databases, a single serving of traditional homemade Yukgaejang can range anywhere from 300 to over 450 calories, depending heavily on the preparation method and ingredients. This variation is a key factor to consider when estimating how many calories are in Yukgaejang, as restaurant versions or instant mixes can differ greatly from a home-cooked bowl.

Quick Summary

An average serving of Yukgaejang contains between 300 and 450 calories, influenced by ingredients like beef fat, quantity of vegetables, and broth preparation. Factors including beef cut, amount of oil, and addition of noodles significantly impact the final calorie count.

Key Points

Variable Calorie Count: The calories in Yukgaejang can range from approximately 300 to over 450 kcal per serving, depending on the specific recipe and preparation.
Ingredient Influence: The type and cut of beef (brisket is traditional), amount of oil used for sautéing, and inclusion of noodles are the primary drivers of caloric variation.
Homemade Advantage: Preparing Yukgaejang at home gives you full control over the ingredients, allowing you to choose leaner meat and less oil to reduce calories.
Restaurant vs. Instant: Restaurant and instant noodle versions tend to be higher in fat and sodium compared to many homemade recipes.
Lighter Modifications: To reduce calories, use lean beef, minimize oil, add more vegetables, and manage your portion sizes, especially rice and noodles.
Balanced Meal: Despite the fat content, Yukgaejang is a protein-rich and vegetable-heavy soup, providing valuable nutrients like iron and potassium.

Understanding the Caloric Range of Yukgaejang

Determining the exact calorie count for a bowl of Yukgaejang is not a simple task due to the wide variation in recipes. While some online resources and home recipes report calories as low as 111 kcal per cup, these figures often represent smaller servings or specific, lighter preparations. A more realistic range for a hearty, standard restaurant or traditional homemade bowl typically falls between 300 and 450 calories. Several key components contribute to this variation, and understanding them is crucial for anyone monitoring their intake.

Factors That Influence the Calorie Count

Type and cut of beef: Traditional Yukgaejang uses shredded beef brisket, which can have varying amounts of fat. Using a leaner cut of beef or trimming excess fat can significantly reduce the caloric density of the soup. The amount of beef used also directly impacts the total protein and calorie content of the meal.
Preparation of the broth: The base of Yukgaejang is a rich, flavorful broth, often made with beef stock. The amount of oil used to sauté the aromatics and chili powder is a major determinant of the total fat and calories. Some chefs will stir-fry the seasonings in beef fat for a richer flavor, while healthier versions might use a minimal amount of sesame or vegetable oil.
Vegetable additions: While vegetables like fernbrake, bean sprouts, and taro stems are low in calories, the quantity added can still have a minor impact. The addition of ingredients like sweet potato noodles (dangmyeon) or ramen noodles will increase the carbohydrate and overall calorie count.
Portion size: A standard restaurant serving may differ considerably from a home-cooked bowl. A larger portion of soup, especially when served with a large bowl of rice, will increase the total caloric intake.

Caloric Comparison: Homemade vs. Restaurant vs. Instant

Different methods of preparing or sourcing Yukgaejang can result in drastically different nutritional profiles. This table offers a generalized comparison based on common preparation styles. All figures are estimates and can vary by specific recipe or brand.


Feature	Homemade Traditional Yukgaejang	Restaurant Yukgaejang	Instant/Packaged Yukgaejang Ramen
Estimated Calories	300–450 kcal	350–500+ kcal	440–470+ kcal (with noodles)
Fat Content	Moderate (depends on beef/oil)	Often higher (added oils/fats)	Moderate to high (seasoning packets)
Sodium Content	Variable (controlled by cook)	Often very high (flavor enhancers)	Very high (preservatives/seasonings)
Protein Source	Shredded beef brisket	Shredded beef, sometimes processed	Minimal beef flakes or powder
Added Ingredients	Fresh vegetables, optional noodles	Noodles, MSG, large serving size	Dehydrated vegetables, ramen noodles
Control	Full control over ingredients	Minimal control over ingredients	No control over ingredients

How to Make a Lighter Yukgaejang

For those who love the flavor of this classic soup but want to reduce their caloric intake, several adjustments can be made without sacrificing taste. These modifications focus on ingredient swaps and preparation techniques.

Tips for a Healthier Preparation

Choose leaner meat: Opt for a very lean cut of beef brisket or even swap it for chicken breast to reduce the fat content significantly. Ensure any visible fat is trimmed before cooking.
Reduce oil in sautéing: Use a minimal amount of a healthier oil like sesame oil for stir-frying the chili powder and aromatics, or even skip the sautéing and add the seasoning paste directly to the broth.
Increase vegetable volume: Pack your soup with more low-calorie, fiber-rich vegetables like bean sprouts, green onions, and mushrooms. This adds bulk and nutrients, making the meal more filling without adding many calories.
Control sodium levels: Many restaurant and instant versions are high in sodium. At home, you can control the amount of soy sauce and seasoning to reduce sodium intake. Use lower-sodium alternatives for a healthier option.
Mind your portion size: Be mindful of how much soup you consume, especially when served with a large bowl of rice. Consider a smaller portion of rice or substitute it with cauliflower rice for a low-carb alternative.

Conclusion: Your Control is Key

While the caloric content of Yukgaejang varies widely, the good news is that you have a significant amount of control over its nutritional profile, especially when cooking it at home. Understanding how ingredients like beef fat, added oils, and serving sizes affect the final count allows you to enjoy this flavorful and comforting Korean dish while staying within your dietary goals. By making mindful choices, such as using leaner meat and increasing vegetable content, you can create a delicious and lighter version of this traditional spicy beef soup.

Lighter Yukgaejang Recipe Ideas

Here are some simple steps to create a more diet-friendly version:

Lean Beef Selection: Choose a very lean cut of beef brisket or even flank steak to minimize fat content. You could also substitute with skinless chicken breast for a substantial reduction in fat.
Broth First, Oil Second: Instead of sautéing the gochugaru and aromatics in oil, mix them directly into the beef broth. This removes the step that adds significant amounts of fat.
Vegetable Power-Up: Add extra portions of mushrooms, bean sprouts, and fernbrake (gosari) to increase fiber and volume, which enhances satiety without extra calories.
Mindful Seasoning: Reduce the amount of soy sauce or use a low-sodium variety. The natural flavors from the broth and vegetables can provide plenty of taste. Taste and adjust sparingly.
Noodle Alternatives: Instead of traditional sweet potato noodles or instant ramen, opt for shirataki noodles or simply serve with a small, modest side of rice.

Maangchi offers a detailed, traditional recipe that can be modified for fewer calories.

Frequently Asked Questions

A standard, hearty bowl of homemade or restaurant-style Yukgaejang typically contains between 300 and 450 calories, though this can vary based on ingredients and portion size.

The calorie count varies due to differences in ingredients, such as the cut of beef used, the amount of oil for cooking, the quantity of vegetables, and the addition of other components like noodles.

Yukgaejang can be a healthy, protein-rich, and vegetable-packed soup. However, restaurant and instant versions can be high in sodium and fat, so homemade is often the healthiest option.

To reduce calories, you can use leaner cuts of beef, decrease the amount of cooking oil, and increase the proportion of low-calorie vegetables like mushrooms and bean sprouts.

Instant Yukgaejang ramen noodles often have a higher calorie count, with some varieties reporting over 400 calories per package, including the noodles and seasoning.

Yes, you can make a vegan version by replacing the beef with shiitake mushrooms and using a vegetable broth base instead of beef broth. This also helps reduce calories.

The main calorie contributors are the beef, especially fattier cuts, the oil used for sautéing the chili seasoning, and any added carbohydrates like sweet potato or ramen noodles.