This is a quick(er) version of a favorite Korean Spicy Beef Soup. Hot & spicy is great in either hot or cold weather.
Preparation Time: 1 hour
Cooking Time: 35 minutes
Total Time: 1 hour
beef (Brisket, Flank Steak, or your favorite Soup cut)
Korean coarse ground chili powder
water OR 4 cups water and 4 cups beef broth (unsalted)
gossari (fern sprouts/fern brakken – often labeled as fern brake in Korean stores) (may be available either fresh, packaged in water, or dried)
Korean fine ground chili powder
white or yellow onion
fresh red chile peppers
green chili peppers
If dried, reconstitute by soaking in cold water for at least one hour, then boil for 10 minutes. Discard boil water, drain, and rinse.
If fresh, wash well in cold water then boil for 20 to 30 minutes (until tender/crisp), discard water and rinse.
If packaged in water – Drain and rinse in cold water.
Soak beef in cold water for 30 minutes to remove excess blood, drain and rinse.
Slice beef into about 2 inch by 1/8 inch strips, very lightly salt and let stand 10 minutes.
Mince or press garlic and divide into two even amounts.
Mix beef, sesame oil, soy sauce, 1/2 the garlic, and coarse chili powder together in a small bowl.
Rinse bean sprouts in cold water, removing root “tails” and any loose shells.
Cut onion in half from top to bottom, then slice each half into about 1/8 inch thick slices.
Slice peppers on a diagonal.
Cut green onions on a diagonal in about 1 inch sections.
Heat a large pot over high heat, add beef mixture, and sauté for 4-5 minutes.
Add water (water/broth) and bean sprouts and bring to a boil.
Reduce heat to medium low, cover, and cook for 15 minutes. Add gossari, fine red pepper, and remaining minced garlic, and cook for another 25 to 30 (or for 15 minutes, add optional ingredients, and cook another 10 to 15 minutes) minutes (until beef is tender).
Add green onions, salt and pepper to taste when served.