Step 1

In a large pot or dutch oven, bring brisket to a boil in 7 cups of beef stock. Reduce the heat to medium. Boil beef, covered, until the meat is tender enough for shredding, 60-90 minutes.

Step 2

Spoon off any visible fat from the beef stock. Remove the meat and let cool. Slice or shred brisket into 3 inch strips.

Step 3

In a skillet, heat the sesame oil and stir in the red pepper powder. Turn the heat off as soon as the oil starts to turn red and the chili powder takes on a pasty texture.

Step 4

Add the garlic, sliced onion and mushrooms, stirring with a wooden spoon for 3-5 minutes until vegetables are tender.

Step 5

Add the shredded beef and soy sauce and stir until fully combined. Add spicy beef mixture to the pot filled with beef stock.

Step 6

Stir in the gochujang and ssamjang into the soup broth and simmer over medium heat, covered, for 5 minutes.

Step 7

Add the bean sprouts, scallions, kimchi and cooked rice and boil for another 5 minutes. Add salt and pepper to taste.

Step 8

Slowly drizzle the eggs over the boiling soup and turn the heat off. Serve immediately sprinkled with sesame seeds.