Korean Spicy Beef Soup Noodles

Put 200 g beef brisket in 1.5 L water and bring it to a boil over medium heat.

Once boiling, lower the heat and simmer for about 40 minutes. If the beef does not pull apart easily with chopsticks, simmer 10 minutes more and check again.

Lift out the cooked beef and let it cool briefly, then shred it along the grain.

Skim off excess foam or scum, then pour the broth into a bowl and set it aside.

Prepare 80 g fernbrake, 80 g bean sprouts, and 2 stalks green onion in bite-size pieces.

Coat them evenly with 2 tbsp gochugaru, 1 tbsp sesame oil, and 1 tbsp minced garlic before they go into the pot.

Add the seasoned vegetables to the pot and stir-fry briefly over medium-low heat.

When the chili flakes darken slightly and spread into the oil, pour in the broth before the garlic or chili can scorch.

Return the shredded beef to the broth and season with 2 tbsp Korean soup soy sauce.

Simmer over medium heat for about 10 minutes, until the fernbrake softens and the bean sprouts lose their raw crunch.

Boil 160 g somyeon separately, rinse, and add it to the hot soup just before serving.

If using glass noodles, soak them in advance, then serve before the noodles absorb too much broth and turn heavy.