Back to 6 servings beef stock 1.25 lb beef brisket, cut into large pieces; flank or shank also work 1 large onion, cut in half 1 head garlic, cut in half crosswise 0.5 lb Korean radish (mu), cut into large chunks; optional 14 cups water, adjust to keep about 10 cups of stock vegetables 0.8 oz dried fernbrake (gosari), rehydrated per package, about 1 cup 1 oz dried taro stem (toran or torandae), optional 8 oz mung bean sprouts 4 dried shiitake mushrooms, soaked; or 5 oz fresh shiitake or oyster mushrooms 3 large scallions (daepa) or 14-16 regular scallions, cut into 2-inch pieces; Asian leek also works chili oil 3.5 tbsp gochugaru (Korean chili flakes), use 2 tbsp for a milder soup 2 tbsp sesame oil, toasted 2 tbsp neutral oil 1 tbsp garlic, minced seasoning 3 tbsp Korean soup soy sauce (guk ganjang), divided 1 tsp gochujang (Korean chili paste), optional, for color and body salt and black pepper, to taste to serve 3 oz dangmyeon (glass noodles), soaked in warm water 20 minutes; optional 2 eggs, lightly beaten; optional
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1 Step 1: Simmer the dried fernbrake and taro stem in water about 20 minutes, then cover and let stand 1 hour. Rinse, squeeze dry, and cut into 2-inch pieces.2 Step 2: Combine the brisket, onion, garlic and radish in 14 cups of water. Bring to a boil over high heat, skimming off foam and fat.3 Step 3: Reduce to medium-low, cover, and simmer 1 to 1.5 hours until the brisket is tender and shreds easily when pulled with a fork. Top up with water if the stock reduces below about 10 cups.4 Step 4: Remove the beef and mushrooms, discard the onion and radish, and strain the broth. Let the beef cool slightly, skim off visible fat, and shred into 3 to 4-inch strips.5 Step 5: Blanch the bean sprouts in boiling salted water 10 to 30 seconds, rinse in cold water, and squeeze dry. Blanch the mushrooms and leeks briefly, then rinse and squeeze dry.6 Step 6: Warm the sesame and neutral oils over low heat, add the gochugaru, and remove from the heat as soon as the flakes turn red and fragrant, about 30 seconds. Do not let them burn.7 Step 7: Toss the shredded beef, fernbrake, sliced mushrooms, minced garlic and 1 tablespoon of the soup soy sauce in the chili oil until evenly coated.8 Step 8: Return the broth to the pot with the seasoned beef mixture, the remaining soup soy sauce and the gochujang if using. Bring to a boil over medium-high heat, then cover and simmer 10 minutes.9 Step 9: Add the bean sprouts and scallions and simmer 10 more minutes over medium heat until tender but not mushy. Season with salt and pepper to taste.10 Step 10: For noodles and egg: add the drained glass noodles a few minutes before finishing, then turn off the heat and slowly drizzle in the beaten eggs, stirring gently just once.getsaucepan.com/r/c513286c-46e3-5fee-83bc-444720c6294b
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