Yukgaejang (Spicy Beef Soup)

In a large pot, combine the beef brisket with about 12-15 cups of water and a few aromatics like an onion and some garlic cloves. Bring to a boil, then simmer for about 1 to 1.5 hours, until the beef is very tender. Reserve the broth.

While the beef is cooking, prepare the vegetables. Cut the scallions into 2-inch lengths, and then slice them lengthwise. Parboil the bean sprouts and gosari (fernbrake) if using.

Once the beef is tender, remove it from the broth and let it cool slightly. Strain the broth to remove the aromatics. Shred the cooled beef with your hands along the grain into thin strips.

In a large bowl, create the seasoning paste. Combine the generous amount of gochugaru with 2 tbsp sesame oil, 3 tbsp soup soy sauce, 2 tbsp minced garlic, and a pinch of black pepper.

Add the shredded beef and all the prepared vegetables (scallions, bean sprouts, gosari) to the bowl with the seasoning paste. Use your hands to mix everything thoroughly, ensuring the beef and vegetables are well-coated.

Bring the reserved beef broth back to a boil in the large pot.

Add the seasoned beef and vegetable mixture to the boiling broth. Reduce the heat to a simmer.

Let the soup simmer for at least 20-30 minutes to allow all the flavors to meld together into a deeply savory and spicy soup.

You can add a beaten egg swirled in at the end for extra richness. Taste and season with additional salt or fish sauce if needed.

Serve piping hot in a large bowl, usually with a side of rice.