Ingredients

The following ingredients have 6 Servings
  • 700 g beef brisket, thinly shredded
  • 1 cup rehydrated dried gosari, (I used wood ear fungus as an alternative)
  • 1 small packet / 250 g bean sprouts
  • 4 pcs rehydrated dried shiitake mushrooms, thinly sliced
  • 6 stalks spring onions + more for garnishing
  • 1 onion, sliced
  • 1 small daikon radish, sliced
  • 1 litre beef stock
  • 1 litre water
  • 2 tbsp sesame oil
  • 2 tbsp gochugaru, adjust amount to the level of spiciness you want
  • 3 cloves garlic, minced
  • 2 tbsp soy sauce
  • 1 tsp Fermented soybean paste
  • 1 tsp gochujang
  • salt
  • freshly ground black pepper

Instruction

  • In a pot add the sesame oil then cook the gochugaru in low heat until fragrant.
  • Add the garlic and onions. Stir fry for a minute.
  • Add the beef then lightly brown on all sides.
  • Pour the beef stock and water then add the gosari or wood ear fungus, shiitake mushrooms, soy sauce, Fermented soybean paste and gochujang, bring to a boil skimming off the scum that rises to the top then simmer for 1 hour.
  • Add the radish then simmer for 45 minutes.
  • Add the bean sprouts and spring onions then simmer for 5 more minutes.
  • Season with salt and freshly ground black pepper, turn heat off then serve.