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Yukgaejang

1-2 pound beef brisket, cut into several pieces along the grain
5 dried shiitake mushrooms
1 medium onion, cut in half
12 ounces mung bean sprouts, washed and drained
15 green onions, cut into 2½ inch long pieces
6 ounces of soaked gosari (about 2 cups), cut into 2½ inch long pieces

Sauce
6 tablespoons Korean hot pepper flakes
8 cloves of garlic, minced
1 tablespoon salt
4 tablespoons soy sauce
2 tablespoons sesame oil
1/2 teaspoon black pepper

In a large pot, bring 4 quarts (1 gallon) of water to a boil. Add the beef along with the dried shiitake mushrooms and the onion. Bring to a boil and simmer for 1 hour over medium heat.

While it boils, make the seasoning sauce and prepare the vegetables.

Combine the sauce ingredients in a bowl and mix it well and set aside.

Put the mung bean sprouts, green onions, and gosari in a large bowl.

1 hour later, check the beef. Take a sample chunk and split it with your fingers or fork. If it splits nicely, it’s done. If it’s a little tough to split, let it cook for 10 more minutes.  Meat should be tender enough for you to tear off brisket by hand pretty easily. There will still be a little bit of resistance and that’s OK since we will be cooking the meat further. 

When it’s done, remove the beef, onion, and mushrooms with a slotted strainer.

Let the beef and mushrooms cool down and discard the cooked onion. When cooled enough to handle, slice the mushrooms and pull the beef apart into strips.  Add to bowl with the veggies.

Mix the vegetables, meat and mushrooms with the seasoning sauce by hand until well incorporated. Add to the boiling stock.

Cover and cook 20 minutes over medium high heat until the vegetables are cooked through and tender, but not mushy.

Taste the soup and adjust seasoning. Add more salt, pepper or more chili powder to taste.

Serve hot.