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Yuk Gae Jang (Spicy Korean Beef Soup)
Ingredients
  • 2 lb beef brisket
  • 1 gallon water
  • ½ onion, peeled
  • 5 tbsp gochugaru, Korean chili powder
  • 3 tbsp chili oil
  • 1 tbsp sesame oil
  • 4 cloves garlic, minced
  • 5 tbsp soy sauce
  • ½ lb bean sprouts, washed
  • ½ lb boiled royal fern, rinsed several times
  • 1 leek, sliced in half
  • 12 green onions, cut into 3 inch pieces, cut the white stem in half lengthwise
  • 20 oz sweet potato noodles (Korean vermicelli)
  • 3 eggs, whisked
Steps
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