Perfect for a Cold Night: Korean Spicy Beef Soup (Yukaejang)

Gather the ingredients. The Spruce / Ulyana Verbytska In a large pot, bring brisket and about 4 quarts of water to a boil. The Spruce / Ulyana Verbytska Reduce heat to a simmer and cook until meat is tender, skimming off fat and foam. The Spruce / Ulyana Verbytska Remove the meat from the broth but keep the broth in the pot. The Spruce / Ulyana Verbytska When it's cool enough to handle, hand-shred the beef with the grain. The Spruce / Ulyana Verbytska In a mixing bowl, combine shredded beef with scallions, bean sprouts, and fernbrake (gosari). The Spruce / Ulyana Verbytska Season beef and vegetables with garlic, sesame oil, red pepper powder, red pepper paste, soy sauce, and black pepper. The Spruce / Ulyana Verbytska Add seasoned ingredients to the broth and bring to a boil. The Spruce / Ulyana Verbytska Simmer for about 5 minutes and adjust soup to taste with soy sauce if necessary. The Spruce / Ulyana Verbytska Swirl the beaten eggs into the soup. The Spruce / Ulyana Verbytska Add noodles, if using, and turn off heat. The Spruce / Ulyana Verbytska Serve in bowls and enjoy. The Spruce / Ulyana Verbytska