Yukgaejang Spicy Beef Soup - Properly Simmered Brisket Makes a Rich Broth Without Chili Oil

Steps

1. 1

   Wrap the brisket in paper towels to drain the blood

2. 2

   Prepare 2 green onion stalks, 5 whole garlic cloves, and 1 onion

3. 3

   In a pot, add 2.5 liters of water, brisket, green onion, and whole garlic; once it comes to a boil, cover and simmer on medium heat for 30 minutes to make the broth

4. 4

   Cut 2 more green onion stalks into large pieces; prepare oyster mushrooms, radish, cooked fernbrake, and cooked taro stem; in a bowl, combine red pepper flakes 8T, soup soy sauce 4T, minced garlic 2T, and sandlance fish sauce 2T to make the seasoning paste

5. 5

   After 30 minutes, remove the brisket and strain the broth through a sieve

6. 6

   Slice the brisket into large pieces against the grain

7. 7

   Add oyster mushrooms, green onion, radish, taro stem, fernbrake, brisket, and seasoning paste to the broth; once it boils, cover and simmer on low heat for 30 minutes