Yukgaejang

Ingredients

Beef brisket

1 pound

Water

8 cups

Soy sauce

1/4 cup

Gochujang (Korean red pepper paste)

3 tablespoons

Garlic

6 cloves, minced

Ginger

1 tablespoon, minced

Sesame oil

2 tablespoons

Onion

1 large, sliced

Carrot

1 large, julienned

Green onion

2 stalks, chopped

Mushrooms (shiitake or button)

1 cup, sliced

Fernbrake (gosari), rehydrated

1 cup

Salt

to taste

Black pepper

to taste

Sesame seeds

for garnish

Instructions

1. In a large pot, bring 8 cups of water to a boil over high heat.
2. Add the beef brisket to the boiling water and let it boil for about 5 minutes to remove any impurities. Drain and rinse the beef under cold water.
3. Return the beef to the pot and add the soy sauce, gochujang, minced garlic, minced ginger, and sesame oil. Stir well to combine the ingredients.
4. Bring the mixture to a boil again, then reduce the heat to low and simmer for about 30 minutes, allowing the flavors to meld.
5. Add the sliced onion, julienned carrot, chopped green onion, sliced mushrooms, and rehydrated fernbrake to the pot. Simmer for an additional 15 minutes, or until the vegetables are tender.
6. Season with salt and black pepper to taste, adjusting according to your preference.
7. Serve hot, garnished with sesame seeds for an added crunch.