Spicy Beef Soup - 육개장

Introduction
Yukgaejang is a spicy, soup-like Korean dish made from shredded beef with scallions and other ingredients, which are simmered together for a long time. It is a variety of gomguk, or thick soup, which was formerly served in Korean royal court cuisine. It is believed to be healthful and is popular due to its hot and spicy nature.
In addition to shredded beef, scallions, and water, the dish generally also includes bean sprouts, gosari (bracken fern), torandae (taro stems), sliced onion, dangmyeon (sweet potato noodles_, chili powder, garlic, perilla seeds (also called wild sesame seeds), soy sauce, oil (sesame oil and/or vegetable oil), black pepper, and salt. Chili oil may also be used. Yukgaejang is generally served with a bowl of rice and kimchi.
The dish may alternatively be made with chicken rather than beef, in which case it is called dak yukgaejang or Dakgyejang.

Ingredients
Beef brisket, onion, water, green onions, bean sprouts, soaked fernbrake (gosari), celery, garlic, hot pepper flakes, sesame oil, vegetable oil, salt, soy sauce, and black pepper.

Directions
  1. In a big pot, add 1lb beef brisket, 11-12 cups of water, and half an onion. Boil it for 1 hour over high heat.
  2. While it boils, cut 12 green onions, 1 stalk of celery, and 1-2 cups of fernbrake into pieces about 7 cm in length. Mince 7 cloves of garlic. Put them all into a big bowl with 5 cups of bean sprouts.
  3. Put 3 tbs hot pepper flakes, 1 tbs of sesame oil,1 tbs of vegetable oil, 1 tbs soy sauce, 5 ts of salt, and some ground black pepper into a small bowl and mix it. This is your hot pepper oil sauce.
  4. Put the hot pepper oil sauce on top of the vegetables and mix them all up.
  5. When the beef is well cooked, take it out and set it aside to cool down.
  6. Add the mixture of vegetables and hot pepper oil sauce into the boiling beef stock. Boil it for 20 minutes.
  7. Slice the beef thinly and add it into the boiling soup. Cook it about 5 minutes more.

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