Korean Spicy Beef, Scallion and Cooked Gosari Soup (Yukgaejang), 4 Servings

Use one cup of fully pre-cooked, safely prepared gosari; never add raw or simply dried bracken directly to the soup. Soak three dried shiitake until soft, then slice.

Bring 450 g beef, half an onion and 3.36 L water to a boil in a large pot; skim foam, cover and simmer about one hour until the beef can be easily shredded.

Remove beef, cool slightly and shred into 8–10 cm strips. Discard the boiled onion and keep the stock in the pot, aiming for roughly 7–8 cups left as in the source.

Blanch 225 g mung bean sprouts in boiling water for about one minute and drain; cut two to three large scallions into 10 cm lengths.

Heat 2 tbsp sesame oil on low, stir in 2 tbsp gochugaru for just a few seconds until the oil reddens, then immediately turn off the heat to prevent scorching.

Add the shredded beef, one cup cooked gosari, shiitake, 1 tbsp soup soy sauce and 1 tbsp minced garlic to the chili oil and toss to coat.

Return the seasoned beef and greens to the beef broth, add the remaining 1 tbsp soup soy sauce, cover and boil on medium-high about ten minutes.

Add sprouts and scallions and simmer about ten minutes more. Season to taste with about 1 tsp salt and a pinch of pepper, and serve hot in four portions.

Refrigerate leftovers in shallow containers within two hours, use within 3–4 days or freeze; reheat to 74°C.