Yukgaejang (Spicy Beef Soup with Vegetables)

Step 1

Add the gosari and 4 cups of water to a small pot. Boil over medium heat, covered, until tender. Mine only took about 30 minutes, but the time can vary significantly depending on gosari. Turn the heat off and let it cool in the cooking water. When ready to use, rinse in cold water and drain. Cut into 4-inch lengths, removing tough ends of the stems, if any. (See note 1.)

Step 2

In a large pot, bring the meat, onion, optional radish, and garlic to a boil in 14 cups of water (see note 2 for other broth options). Reduce the heat to medium, and skim off the scum. Boil, covered, until the meat is tender enough for shredding, about 1 hour. Pull a string of meat off and check the tenderness. Let the meat cool a bit in the cooking liquid. Discard the vegetables, reserving the stock in the pot. Spoon off any visible fat. The broth should be about 7 to 8 cups.

Step 3

When the meat is cool enough to handle, shred into about 3 to 4-inch strips.

Step 4

Blanch the bean sprouts in boiling water for a minute. Wash with cold water and drain. Cut the scallions into 4-inch lengths. Thinly slice the soaked mushrooms.

Step 5

In a pan, heat the sesame oil until hot over low heat and stir in the chili pepper flakes. Turn the heat off as soon as the oil starts to turn red and the chili pepper flakes become a bit pasty. This only takes a few seconds. Do not burn the flakes.

Step 6

Add the meat, fernbrakes, mushrooms, 1 tablespoon soup soy sauce, and garlic. Combine well.

Step 7

Add the meat and gosari mixture along with 1 tablespoon of soup soy sauce into the broth. Stir in the optional gochujang and doenjang, and boil over medium high heat, covered, for 10 minutes.

Step 8

Throw in the bean sprouts and scallions, and boil over medium heat for another 10 minutes. Add salt (1 teaspoon or more) and pepper to taste. Within a few minutes before turning the heat, add the optional noodles. Slowly drizzle the optional eggs over the boiling soup and turn the heat off. Serve with rice.

Step 9

Add the meat, onion, optional radish, and garlic to the Instant Pot along with 10 cups of water.

Step 10

Cook on Manual High for 30 minutes. When it's done cooking, release the pressure after 10 minutes. Remove the meat, and strain the broth. Follow the rest of the stove top recipe. Use the Sauté function for steps 7 and 8 to finish up.