Korean Bracken and Beef Soup

Soak 200 g dried bracken fern in cold water for at least 1 hour, then rinse with fresh water.

Blanch for 5 minutes until the stems bend easily, drain well, and cut into 5 cm pieces.

Cut 200 g beef into bite-size pieces.

Toss it with 1 tbsp soy sauce, 1 tsp sesame oil, and pepper just until the surface is evenly coated, so the beef seasons without releasing too much moisture.

Heat a pot over medium heat and add sesame oil.

Add the beef and stir-fry for about 2 minutes, turning the pieces often, until most of the red color disappears but the bottom does not scorch.

Add the bracken and stir-fry for 1 more minute.

When the pieces look glossy with oil and a nutty aroma rises from the pot, pour in 800 ml water and scrape up any browned bits.

When the broth begins to boil, dissolve 2 tbsp doenjang through a sieve into the pot.

Add 5 crushed garlic cloves and simmer over medium heat for 15 minutes, skimming foam if it gathers on top.

Slice 2 green onion stalks and add them at the end.

Boil for just 1 more minute so they stay fresh, taste the broth, adjust with salt, and turn off the heat before serving hot.