Yook Gae Jang- Korean Spicy Beef And Vegetable Soup - cooking recipe

Ingredients

3 -5 lbs beef bones, for stock
2 gallons water
1 lb beef brisket
1 bunch green onions or 3 leeks, 1 inch bias cut
1/2 lb bean sprouts
1 bunch cooked mung bean noodles (dahng myun(transparent noodles)
3 tablespoons minced garlic
3 tablespoons korean red pepper paste
3 tablespoons korean chili powder
1 tablespoon soy sauce
2 teaspoons salt (to taste)
1 teaspoon black pepper (to taste)
1 tablespoon sesame oil
2 tablespoons sesame seeds

Preparation

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.