Yukgaejang (Korean Spicy Beef Soup)

This Korean recipe is a favorite in Korean restaurants.

• Ready In: 1 hr 50 mins
• Serves: 4-6

Ingredients

• 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

• Seasoning Sauce

• 3  tablespoons  red pepper paste
• 9  garlic cloves
• 5  tablespoons  sesame salt
• 1  tablespoon  sesame oil

• Red Pepper Oil

• 4  tablespoons  red pepper powder
• 4  tablespoons  vegetable oil

Directions

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.