Beef and Green-Onion Pagaejang Soup (4 servings)

Wash the green onions and cut into 6–8 cm lengths, halving thick white sections lengthwise. Rinse and drain the bean sprouts; cut beef into thin slices.

Heat neutral oil and sesame oil in a pot over medium heat. Add beef and stir until the exterior no longer looks red.

Add white green-onion sections and minced garlic; stir until the onion starts to soften. For a spicy soup, add chili flakes briefly, taking care not to burn them.

Add 1 L water and 2 tbsp Korean soup soy sauce, bring to a boil, then simmer until the beef is cooked fully through.

Add the green onion tops and bean sprouts. Continue simmering until the sprouts wilt, the onions soften, and everything is thoroughly hot and cooked.

Taste the broth and add a little salt only if needed. Serve hot in bowls.