Yukgaejang (Spicy Beef and Vegetable Soup)

• Prep & Cooking Time:2 hours, mostly unattended
• For4 servings

Nutrition Info per serving

• Calories 328
• Fat 14.4 g  
• Carbohydrates 11.3 g  
• Sodium 242 mg

Ingredients

• 1 pound beef brisket
• ½ white onion
• ½ pound daikon radish
• 3 whole cloves garlic
• ½ cup dried fernbrake (gosari, available at Asian markets)
• 3 dried or 6 fresh shitake mushrooms
• 1 cup bean sprouts
• 2 bundles scallions, coarsely chopped
• 2 tbsp toasted sesame oil
• 2 tbsp minced garlic
• 2 tbsp gochujang
• 2 tsps gochugaru
• 2 tsps soy sauce

Preparation

1. Put beef, onion, radish, and garlic cloves in the large pot.  Cover with 14 cups of water and heat to a boil.  Clear surface of any foam that rises.  Lower to a simmer, top with lid, and cook until meat is falling apart about 1 ½ hours.
2. While meat is cooking, soak gosari and, if using, dried mushrooms for at least 30 minutes.
3. Drain meat, reserving broth, and when cool enough to handle, shred.
4. Toss shredded meat with soaked gosari, sliced mushrooms (fresh or soaked dried), bean sprouts, and scallions.  Mix in minced garlic, sesame oil, gochujang, gochugaru, and soy.  Return to broth and simmer for 10 minutes for flavors to meld.  Adjust seasoning and serve hot.