Korean Yukgaejang with Spicy Beef and Vegetables

1. 1

   In a large pot, add water and beef brisket, then bring to a boil. Reduce heat and simmer for 30 minutes.

2. 2

   Remove the brisket, shred it, and set aside. Keep the broth in the pot.

3. 3

   In the same pot, heat sesame oil and sauté onion, garlic, and ginger until fragrant.

4. 4

   Add gochugaru, soy sauce, salt, and pepper to the pot, stirring well to combine.

5. 5

   Return the shredded beef to the pot along with bean sprouts and shiitake mushrooms.

6. 6

   Simmer for an additional 10 minutes until the vegetables are tender.

7. 7

   Serve hot, garnished with chopped green onions.

Per serving