Spicy Beef Soup

Yukgaejang

Ingredients

• 12 oz Beef brisket (or flank)
• 2 cups Bean sprouts
• 4 stalks Green onion (cut into 3-inch pieces)
• 1 cup Gosari (soaked, optional) (optional)
• 1 Egg (beaten)
• 2 tablespoons Gochugaru
• 2 tablespoons Soy sauce
• 4 cloves Garlic (minced)
• 1 tablespoon Sesame oil
• to taste Salt
• 6 cups Water

Instructions

1. In a pot, boil 6 cups of water with the beef brisket for 25-30 minutes until the beef is tender. Remove the beef and shred it into thin strips. Keep the broth.
2. In a separate pan, heat sesame oil over medium heat. Add gochugaru and stir for 30 seconds. Add the shredded beef and soy sauce. Stir-fry for 2 minutes.
3. Return the seasoned beef to the broth. Add bean sprouts, green onion, gosari (if using), and garlic. Simmer for 10 minutes.
4. Drizzle the beaten egg into the boiling soup in a thin stream. Stir gently once. Season with salt to taste and serve with rice.

From K-Kitchen — koreanhomecook.com