Step 1

In a large pot, bring 3 quarts (12 cups) of water to a boil. Add the beef along with the dried shiitake mushrooms and the onion.Cook for 1 hour over medium high heat.

Step 2

Combine the sauce ingredients in a bowl and mix it well. Cover with plastic wrap and set aside.Put the mung bean sprouts, green onions, gosari, and garlic in a large bowl.

Step 3

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. As stock boils off, you want to maintain about 10 cups’ worth, so add some water.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.Mix the vegetables 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.Slice the mushrooms and pull the beef apart into strips. Add to the boiling soup and cook another 10 minutes.

Step 4

Remove from the heat, ladle and serve. Prepare a small bowl of salt on the table, for anyone who wants to add some. Serve with rice and side dishes. Before eating, people can add a pinch of salt to their taste if they like.

Step 5

hmucha California joined 3/19 & has 2 commentsPosted March 13th, 2019 at 1:02 pm | Log in to reply. Maanchi, can you please come up with an Instant Pot/pressure cooker version for the “cooking beef” step? Your recipe says about 1 hour, but it took me 2 hours.If you give us the Instant Pot version, it should take exactly the same amount of time for everyone. And we don’t have to keep checking the pot. And I can leave the house without worrying about burning the house down. And we don’t have to keep refilling water. :)Next time, I’ll try Instant Pot Meat/Stew for 40 mins, and report back here. Sujin London joined 2/19 & has 1 commentPosted February 20th, 2019 at 6:57 pm | Log in to reply. How can I replace the kelp and anchovies broth for this?? And I can’t find brisket what other beef can I use that will shred like it ? KpopFoodie New York joined 1/17 & has 2 commentsPosted March 16th, 2018 at 4:30 pm | Log in to reply. This one of my all time favourite soups. I make this when I really don’t want to be bothered. I let it boil and boil and do its favourful thing.I think I will make some now. lcs.iborra Cologne, Germany/Sevilla, Spain joined 11/17 & has 1 commentPosted November 29th, 2017 at 8:37 am | Log in to reply. I made this recipe instead of with beef with spanish Ibérico pork meat, because i only had that at home. It tastes really good too not like the original one but more like some sort of fusion between Yukgaejang and spanish soups. Really good haha :D jsp73 joined 3/15 & has 30 commentsPosted October 21st, 2017 at 8:31 pm | Log in to reply. BTW, I haven’t tried this recipe, but I have made your old recipe many many times. It was AWESOME! I quadruple it these days (sometimes more) because it freezes very very well. I used to add some homemade beef bouillon to it (no salt — made from bones) to give it a stronger beef flavor. I also added a lot of cayenne (thinking about trying Korean capsaicin sauce this time — the stuff often used in buldak to make it extremely hot). Can you provide a link to the old recipe so I can compare and contrast the two? Please? It’s getting cooler — perfect time for this dish or dak komtang, seolleongtang, galbitang, samgyetang… etc. jsp73 joined 3/15 & has 30 commentsPosted October 21st, 2017 at 8:11 pm | Log in to reply. I swear the video I watched whenever I made this dish referenced toran (you substituted celery). I have a whole lot of dried toran. My wife (Korean) INSISTS that I use toran but I am not sure how much to use. It’s even more difficult to measure since it needs to be rehydrated. Happily, I can easily find refrigerated gosari.How to use dried toran???? DrNugu S.Korea joined 2/14 & has 3 commentsPosted December 13th, 2017 at 7:06 am | Log in to reply. Yes, I always use toran and my wife loves it. I use about 200g…that should be about 50g dried.