Korean Spicy Shredded Beef Soup with Fernbrake and Scallions

What you need

• 600 g (1 lb 5 oz) beef brisket, in one piece
• 2.5 l (10 cups) water
• 10 scallions, 4 left whole for the broth, 6 cut into 6 cm lengths
• 6 cloves garlic, 4 minced, 2 crushed
• 150 g (5 oz) soaked fernbrake, gosari, drained and cut into 6 cm lengths
• 200 g (7 oz) bean sprouts
• 4 tbsp gochugaru, Korean chili flakes
• 3 tbsp soy sauce
• 2 tbsp toasted sesame oil
• 2 eggs, beaten
• salt, to taste
• black pepper, to taste
• steamed rice, for serving

Method

Restated from the original video

1. 1

   Soak the brisket in cold water for 30 min, then drain. This draws out blood and keeps the broth clear.

2. 2

   Bring the 2.5 l of water to a boil in a large pot. Add the brisket, the 4 whole scallions and the 2 crushed garlic.

3. 3

   Lower the heat and simmer, skimming the foam, until the brisket is very tender, 60-70 min.

4. 4

   Lift out the brisket and strain the broth, discarding the scallions and garlic. Return the broth to the pot.

5. 5

   Shred the brisket along the grain into thin strips.

6. 6

   In a bowl, mix the shredded brisket with the gochugaru, the minced garlic, the soy sauce and sesame oil until every strand is red.

7. 7

   Add the seasoned beef to the broth along with the fernbrake. Simmer for 15 min.

8. 8

   Add the bean sprouts and the 6 cut scallions and simmer for 5 min more.

9. 9

   Season with salt and pepper to taste.

10. 10

    Drizzle in the beaten eggs in a thin stream, without stirring, and cook until set, 1 min.

11. 11

    Ladle into bowls and serve hot with rice.

Imported from homepressurecooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.