Yukgaejang (Spicy Korean Beef and Leek Soup)

Method

1. Soak the brisket in cold water for 30 min to draw out the blood, changing the water once.

   Add in this stepBeef brisket, in one piece 300 g

2. Put the brisket, the measured water and the green tops of the leeks in a 20 cm pot. Bring to the boil over high heat for 10 min, skimming off the foam, then reduce to medium-low heat, set the lid ajar and simmer for 1 h 5 min. It is done when a chopstick slides in easily.

   Add in this stepWater 1.8 LKorean leek (daepa) or thick spring onions 30 g

   high heat→medium-low heat

3. Lift out the beef, let it cool a little and tear it by hand along the grain into thin strands. Strain the broth and discard the leek tops. Cut the remaining leeks into 6 cm lengths, halving the thick white parts lengthwise. Cut the fernbrake into 6 cm lengths, and rinse and drain the bean sprouts.

4. Heat the oil and sesame oil in a wide 22 cm pot over low heat, add the chilli flakes and stir for 1 min to make a red chilli oil. Chilli flakes burn quickly and turn bitter, so keep the heat low and stir constantly.

   Add in this stepNeutral oil 1½ tbspToasted sesame oil 1 tbspKorean chilli flakes (gochugaru) 2 tbsp

   low heat

5. Add the shredded beef, leeks, fernbrake, garlic and half the soup soy sauce and stir-fry over medium heat for 3 min so everything is coated in the chilli oil.

   Add in this stepKorean leek (daepa) or thick spring onions 120 gCooked fernbrake (gosari), ready to use 80 gGarlic, minced 1 tbspKorean soup soy sauce (guk-ganjang) ¾ tbsp

   medium heat

6. Pour in the strained broth, add the bean sprouts and bring to the boil over high heat for 5 min, then reduce to medium heat and simmer for 20 min, until the leeks are soft and red oil floats on the surface.

   Add in this stepBean sprouts 100 g

   high heat→medium heat

7. Season with the rest of the soup soy sauce, salt and pepper. Beat the egg and pour it over the soup in a thin circle, then leave it untouched over medium heat for 1 min so it sets in soft ribbons. Serve hot with rice.

   Add in this stepKorean soup soy sauce (guk-ganjang) ¾ tbspSalt ½ tspBlack pepper 1 pinchEgg 1

   medium heat