← Nouns Cooking · Korean

Ingredients

• 450 g beef brisket or flank
• 2.5 l Water
• ½ Onion
• 2 bunches Spring onion, cut into 7 cm lengths, thick ones halved
• 250 g mung bean sprouts
• 100 g Shiitake mushrooms, sliced
• 30 g Dried bracken fern (gosari), soaked and boiled until tender, cut into lengths (optional)
• 2 tbsp Toasted sesame oil
• 2½ tbsp Gochugaru (Korean chilli flakes)
• 4 cloves Garlic, minced
• 2 tbsp soup soy sauce
• salt and black pepper, to taste
• 2 Eggs, beaten (optional)
• 80 g Glass (sweet potato) noodles, soaked in warm water (optional)

Method

1. Put the beef and onion in the water and bring to the boil, skimming off the foam. Cover partly and simmer for 1 hour, until the beef is tender enough to pull apart.
2. Lift out the beef and let it cool a little, then shred it along the grain. Strain the broth and discard the onion; you should have about 1.5 l.
3. Warm the sesame oil in a small pan over low heat, stir in the gochugaru and cook for 30 seconds, just until it smells toasty. Do not let it burn.
4. In a big bowl, toss the beef, spring onions, sprouts, mushrooms and gosari with the chilli oil, garlic and soy sauce until everything is red.
5. Add the mix to the broth, bring back to the boil and simmer for 20 min, until the spring onions are soft and sweet. Season with salt and pepper.
6. Add the drained noodles for the last 3 min. Drizzle in the egg, wait 30 seconds, then stir gently into ribbons. Serve with rice.

Tips

• Gosari (dried bracken) gives the traditional chewy, earthy bite; soak it overnight and boil it until tender before using.
• Make the broth a day ahead, chill it and lift off the fat for a cleaner soup.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Kimchimari