Korean Spicy Beef Soup Recipe - Yukgaejang

How to make it

1. Cut your beef brisket into several pieces, along the grain, 3 inches long. Soak in cold water for 15 minutes, then wash, drain, and add to a pot with 3 quarts (12 cups) of boiling water, plus the medium onion and dried mushrooms. Cook for one hour over medium high heat.
2. Combine the sauce ingredients in a bowl and mix it well. Cover with plastic wrap and set aside.
3. Add the mung bean sprouts, green onions, gosari, and Lee Kum Kee Minced Garlic to a large bowl.
4. After an hour of cooking, check the beef. Take a sample chunk and split it with your fingers or fork. If it splits nicely, it’s done. If it’s a little tough to split, let it cook for 10 more minutes. As the stock boils off, you want to maintain about 10 cups’ worth, so add some water. When it’s done, remove the beef, onion, and mushrooms with a slotted spoon. Let the beef and mushrooms cool down and discard the cooked onion.
5. Mix the vegetables with the seasoning sauce until well incorporated. Add to the boiling stock. Cover and cook for 20 minutes over medium high heat until the vegetables are cooked through and tender, but not mushy.
6. Slice the mushrooms and pull the beef apart into strips. Add to the boiling soup and cook for another 10 minutes. Ladle into bowls and enjoy!