Yukgaejang

Ingredients

• Sesame seeds - 1 tablespoon, for garnish
• Salt and pepper - To taste
• Fernbrake (gosari) - 1/2 cup, soaked and drained
• Mushrooms - 4, sliced
• Green onion - 4 stalks, chopped
• Carrot - 1, julienned
• Onion - 1, thinly sliced
• Sesame oil - 1 tablespoon
• Ginger - 1 tablespoon, grated
• Garlic - 4 cloves, minced
• Gochujang (korean red pepper paste) - 2 tablespoons
• Soy sauce - 1/4 cup
• Water - 8 cups
• Beef brisket - 1 pound, thinly sliced

Instructions

1. In a large pot, bring the water to a boil.
2. Add the beef brisket and boil for 5 minutes to remove any impurities. Drain and rinse the beef.
3. In the same pot, add the beef, soy sauce, gochujang, garlic, ginger, and sesame oil. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.
5. Add the onion, carrot, green onion, mushrooms, and fernbrake to the pot. Simmer for an additional 15 minutes, or until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with sesame seeds.