YOOK GAE JANG- KOREAN SPICY BEEF AND VEGETABLE SOUP

Steps:

• Place beef bones and brisket in a large pot with enough water (to completely cover the bones) and bring to a boil. Reduce heat, skim off the foam, and simmer for 3 hours. Keep replenishing the pot with more water as it evaporates.
• Remove from heat and let it cool. When it is cool enough, remove the bones and beef.
• Shred the meat into 2 inch strips. (When shredded, they should be the thickness of the meat should be the width of a yarn.).
• In a bowl, mix together garlic, hot pepper paste, chili powder, salt, black pepper, sesame oil, soy sauce, and sesame seeds into a paste.
• Combine shredded beef with the paste mixture and let it marinate overnight.
• Place the beef broth in the refrigerated for 1 day.
• Take the broth out and skim off the fat until the broth is clear.
• Bring the broth back to a boil. You will cook the broth for at least another half hour as you add the following:.
• Cut the drained fernbrake into 2 inch pieces and add to the beef broth.
• In a separate pot, boil 6 cups of water. Add in 1 bundle of Dahng Myun (transparent noodles). Drain and add to the soup.
• Add the refrigerated beef mixture (from step 5) into the broth.
• Add the bean sprouts into the broth.
• Add the green onions, or leek into the broth.
• Serve hot with rice.
• Note: You can freeze this. Freeze in portioned containers. When you are ready to enjoy it again, simply let it defrost in the fridge and reheat.