Wild Recipes

Gochujang Coyote Soup – Bosintang

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5.0 from 1 vote

While we were at our December Wild Pig Field to Fork Camp a coyote was caught in a trap by the ranch staff. Not wanting to waste, Justin and I saw this as an opportunity to cook and try coyote. Neither one of us had heard positive things about the flavor of the meat, but usually, stories about bad food are some sort of hearsay stemming from a person who never actually cooked the meat. 

Someone suggested this recipe, a Korean dish often made with dog meat or beef. Though dog meat has never been on our list of things to try, we thought coyote would stand in just fine. 

We had some Korean ingredients on hand, so we used them to make our own version of the soup, complete with coyote sirloin tip from the hindquarters.

We were very impressed with how the soup turned out – it was delicious! The coyote was fork tender and tasted great with the spicy Korean flavors. 

Though neither of us are predator hunters, we would definitely accept some coyote meat to make this dish again!  

Serving Size: Serves 4-6

Time to make: 5 hours

Also works with: Wild pork, Venison, Bear

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Gochujang Coyote Soup – Bosintang

Recipe by Adam Berkelmans
5.0 from 1 vote
Course: DinnerCuisine: Korean


Prep time


Cooking time



Someone suggested this recipe, a Korean dish often made with dog meat or beef. Though dog meat has never been on our list of things to try, we thought coyote would stand in just fine. 

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  • 1 lbs coyote leg meat (sirloin tip), cubed

  • 2 tablespoons sea salt

  • 1 tablespoon oil or lard

  • 2 onions, chopped

  • 4 cloves garlic, minced

  • 2 tablespoons doenjang or miso paste

  • 2 tablespoons gochujang

  • 1 tablespoon soy sauce

  • 1 tablespoon honey

  • 1-3 tablespoons gochugaru (Korean pepper flakes) or paprika

  • 6 cups water or stock

  • 5oz spinach leaves

  • 1 teaspoon sesame oil

  • 3 scallions, sliced

  • 1 handful cilantro, chopped


  • Mix the sea salt with the 2 cups of water and stir until dissolved. Add the cubed coyote meat and let sit for 2-24 hours in the fridge. Drain the meat and pat dry with paper towels. 
  • Melt the lard or oil in a large pot over high heat. Add the meat and sear until browned on all sides, about 5-10 minutes (work in batches for more efficient browning). 
  • Reduce heat to medium, add the onions, and cook until translucent, about 5 minutes. Add the garlic and cook for 2 more minutes. 
  • Add the doenjang/miso paste, gochujang, soy sauce, honey, and gochugaru/paprika, then pour over the 6 cups of water or stock. Simmer over low heat, uncovered, for 2 hours. 
  • Add the spinach, sesame oil, and half of the scallions and cook for another 10 minutes. Taste for seasoning and heat and adjust by adding more salt or chili flakes as necessary.
  • To serve, ladle into bowls and garnish with the rest of the scallions and the cilantro. Enjoy!

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Adam Berkelmans

Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose to tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.

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