Yukgaejang - Spicy Korean Beef and Vegetable Soup

Steps

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1. 1
   Bring the water to a boil in a large pot, then add the washed and cut beef.
   ▶ ≈0:00
2. 2
   Add the dried shiitake mushrooms and onion, then simmer gently until the beef becomes tender.
   ▶ ≈0:17
3. 3
   Rinse the mung bean sprouts thoroughly and drain well; set aside.
   ▶ ≈0:25
4. 4
   Turn the heat down to medium, cut the green onions in half, and add them to the pot.
   ▶ ≈0:39
5. 5
   Add the prepared fernbrake (gosari) and the soaked dried mushrooms.
   ▶ ≈0:52
6. 6
   Make the seasoning sauce by combining the Korean chili pepper flakes, salt, soy sauce, sesame oil, olive oil, and black pepper.
   ▶ ≈1:06
7. 7
   Squeeze and mix the seasoning sauce thoroughly until it's well combined and fragrant.
   ▶ ≈1:38
8. 8
   Remove the beef once it's tender enough to easily shred, tear it into strips, and return it to the pot.
   ▶ ≈1:53
9. 9
   Add the seasoning sauce along with the bean sprouts and other ingredients into the pot, mix well, and continue cooking for about 10 minutes.
   ▶ ≈2:09
10. 10
    Check the beef again after another 10 minutes to make sure it's fully cooked and flavorful.
    ▶ ≈2:27
11. 11
    Finally, stir in the chopped green onions and season with salt to taste before serving.
    ▶ ≈2:36