Korean Spicy Beef and vegetable Soup (Yuk Gae Jang)

Serve: 12 Prep: 20 minutes Cook: 90 minutes

Ingredients:
1.5 lbs Beef Brisket or Beef Loin Tri Tip
1 bundle large green onion (Leek?)
3 green onions, chopped
1 bag (12oz.) green bean-sprouts
6 oz. dried toran stem - korean vegetable
6 oz. Kosari (Korean mountain Vegetable. Fern Brakets) - OR use 16 oz. boiled royal fern(Zenmai Mizuni) instead of Toran & Kosari
7 cloves garlic (3 Tbsp minced garlic)
3 Tbsp sesame oil
2 Tbsp olive oil
1/3 cup soy sauce, more or less to taste (Guk kanjang)
1/3 cup Korean hot Pepper Flakes
Direction:


Put beef in a cold water to draw out blood from the beef about 1 hour. Discard water.
Place trimmed beef in a large stockpot with enough water to cover and bring to a boil; then simmer for 3 hours. remove the cooked beef from the pot. torn the beef in length by hand.
Remove pot from heat, cool and refrigerate overnight.
The following day, remove any solidified fat from the soup base.
Soak in dried toran in warm water; leave 30 minutes.
Discard water from toran; boil with hot water (2 cups) until it gets softer, then squeeze water out, cut into 3 inch length.
If you are using fresh kosari (fern); boil in hot water (2cups) until it gets softer, then squeeze water out, cut into 3 inch length. If you purchased dried ones, soak in dried kosari in warm water over night, then boil kosari for thirty minutes until tender.
Boil 2 cups water; add bean sprout ; boil slightly, then pour into colander, rinse with cold water. squeeze water out.
Boil 2 cup water; add green onions (3 inches length), then boil slightly; remove from the heat, pour into the colander, rinse with cold water.
Mix beef, toran, kosari, bean sprout and minced garlic, chopped green onions, soy sauce, dried red pepper flakes, sesame seed oil: mix well.
Preheat the big pot; add olive oil, then add the above mixed ingredients and saute about 5 minutes; then add soup base & boil the soup.
Add red pepper flakes, salt or soy sauce to taste.
Serve with rice.

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