Yukgaejang (Fiery Shredded Beef and Vegetable Soup)

Soak 400 g beef brisket in cold water for 30 minutes to draw out blood.

Put it in fresh water, simmer over medium heat, and skim foam as it rises so the broth stays clear.

When the beef separates easily with chopsticks, lift it out and let it cool briefly.

Shred it into long strips along the grain, then strain the broth and keep it warm for the soup.

Add 3 teaspoons red pepper flakes, 2 teaspoons soup soy sauce, 4 cloves minced garlic, and 2 teaspoons sesame oil to the shredded beef. Rub the seasoning through every strand so the flavor spreads into the broth later.

Bring the strained broth back to a boil, then add the seasoned beef and 100 g bracken fern first.

Simmer over medium heat for about 10 minutes so the fern softens and the chili seasoning colors the broth.

Add 150 g bean sprouts and 3 stalks green onion cut into long pieces, then simmer for 20 minutes more.

Avoid stirring hard, because the sprouts should keep some snap while the green onion sweetens the broth.

When the broth is deep red and the beef flavor tastes evenly spread, check the seasoning.

Add salt only if needed, then ladle the soup into bowls while very hot so the vegetables stay lively.