Yukgaejang (korean Spicy Beef Soup)

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 lb beef brisket
• 1/3 lb fiddlehead, cut into 3-4 inch lengths (pteridium aquilinum-fernbrake also bracken fiddleheads)
• 4 large green onions, cut into 3-4 inch lengths
• 1/2 onion, cut into 4 quarters
• salt & freshly ground black pepper, to taste
• 15 cups beef broth
• 3 tablespoons red pepper paste
• 9 garlic cloves
• 5 tablespoons sesame salt
• 1 tablespoon sesame oil
• 4 tablespoons red pepper powder
• 4 tablespoons vegetable oil

Recipe

• 1 in a large dutch oven, combine 15 cups cold water, beef and 1/2 onion and simmer on low heat for 2 hours.
• 2 combine seasoning sauce and set aside.
• 3 remove meat from water and shred into thick strips. discard water and 1/2 onion.
• 4 mix the fernbrake and shredded beef in a bowl with the seasoning sauce.
• 5 in the dutch oven, combine the red pepper oil ingredients and heat over low heat for 5 minutes. remove to a serving container.
• 6 wipe dutch oven clean and add beef broth along with the mixed items in the seasoning sauce and bring to a boil. add green onion slices and continue to boil for 3 minutes. serve hot with red pepper sauce, as desired.