Yukgaejang (Korean Spicy Beef Soup) - cooking recipe

Ingredients

1 lb beef brisket
1/3 lb fiddlehead, cut into 3-4 inch lengths (pteridium aquilinum-fernbrake also bracken fiddleheads)
4 large green onions, cut into 3-4 inch lengths
1/2 onion, cut into 4 quarters
salt & freshly ground black pepper, to taste
15 cups beef broth
Seasoning Sauce
3 tablespoons red pepper paste
9 garlic cloves
5 tablespoons sesame salt
1 tablespoon sesame oil
Red Pepper Oil
4 tablespoons red pepper powder
4 tablespoons vegetable oil

Preparation

In a large dutch oven, combine 15 cups cold water, beef and 1/2 onion and simmer on low heat for 2 hours.
Combine seasoning sauce and set aside.
Remove meat from water and shred into thick strips. Discard water and 1/2 onion.
Mix the fernbrake and shredded beef in a bowl with the seasoning sauce.
In the dutch oven, combine the red pepper oil ingredients and heat over low heat for 5 minutes. Remove to a serving container.
Wipe dutch oven clean and add beef broth along with the mixed items in the seasoning sauce and bring to a boil. Add green onion slices and continue to boil for 3 minutes. Serve hot with red pepper sauce, as desired.