Spicy Beef and Vegetable Soup (Yukgaejang)

Steps

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1. 1
   Soak the beef brisket in cold water to remove blood. Prepare all vegetables, garlic, onion, and mung bean sprouts. If using dried gosari, cook it in a pressure cooker for about 30 minutes until tender, then rinse thoroughly several times to remove dust.
   ▶ ≈1:50
2. 2
   Bring three quarts of water to a boil. Once boiling, add the cleaned beef brisket, halved onion, and dried shiitake mushrooms. Simmer for about one hour until the beef becomes very tender.
   ▶ ≈1:37
3. 3
   Prepare the seasoning sauce by combining 1/4 cup hot pepper flakes, 1 tablespoon salt, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon olive oil, and 1 teaspoon black pepper. Mix thoroughly to incorporate all flavors evenly.
   ▶ ≈7:19
4. 4
   Cut mung bean sprouts if needed, prepare about 6 ounces of prepared gosari, mince garlic cloves, and cut large green onion into roughly 2.5-inch segments.
   ▶ ≈4:12
5. 5
   Check the beef for tenderness by poking it with chopsticks—it should pierce easily. If still somewhat firm, cook for another 10 minutes until it pulls apart very easily.
   ▶ ≈8:44
6. 6
   Pour the seasoning sauce into the cooled beef stock and mix well, ensuring all seasonings are fully incorporated throughout. The final soup volume should be about 10 cups.
   ▶ ≈9:30
7. 7
   Add the mung bean sprouts, gosari, large green onion, and garlic to the seasoned broth. Simmer for 20 minutes until the vegetables become tender.
   ▶ ≈10:11
8. 8
   Slice the cooked dried shiitake mushrooms thinly. Tear or cut the cooked beef into bite-sized pieces.
   ▶ ≈10:49
9. 9
   Add the sliced mushrooms and beef pieces to the soup and simmer for another 10 minutes. Garnish with chopped green onion.
   ▶ ≈11:45
10. 10
    Serve the hot soup in bowls with steamed rice on the side. Add a pinch of salt to taste if desired.
    ▶ ≈12:25