Korean Spicy Beef Soup

Instructions

1. Prepare the beef
   In a large pot, bring 8 cups of water to a boil and add the beef. Reduce to a simmer and cook for about 45 minutes until the beef is tender. Remove the beef, saving the broth, and when cool enough to handle, shred the beef into thin strips. Set aside.
2. Create the spice mixture
   In a large bowl, combine the gochugaru, gochujang, minced garlic, ginger, soy sauce, and sesame oil. Mix well to form a paste. Add the shredded beef to this mixture, coating thoroughly, and let it marinate for 15 minutes.
3. Prepare the vegetables
   If using dried fernbrake, soak in warm water for at least 30 minutes, then drain and cut into 2-inch pieces. Rinse the bean sprouts thoroughly and set aside. Slice the onions and green onions as directed.
4. Cook the beef and vegetables
   Heat vegetable oil in a large pot over medium-high heat. Add the marinated beef mixture and stir-fry for 2-3 minutes until fragrant. Add the sliced onion and continue to stir-fry for another 2 minutes until the onions begin to soften.
5. Add the broth
   Pour the reserved beef broth into the pot and bring to a boil. Reduce heat to medium-low and simmer for about 20 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
6. Add remaining vegetables
   Add the fernbrake (gosari) and bean sprouts to the soup. Simmer for an additional 10 minutes until the vegetables are tender but still have a slight crunch.
7. Finish with eggs
   While the soup is simmering, slowly pour the beaten eggs into the soup in a thin stream while gently stirring in one direction. This creates delicate egg strands throughout the soup. Simmer for another 1-2 minutes.
8. Serve the soup
   Ladle the hot soup into bowls, garnish with freshly chopped green onions, and serve immediately with a side of steamed rice. For an authentic experience, the soup should be served very hot.