Directions

1.Make the beef broth

1. Place beef, water, onion and garlic in a pot. Bring to a boil, then simmer for 30–40 minutes until the beef becomes tender.

2. Remove the beef and shred it into thin strips using two forks. Strain the broth and set aside.

2.Season the beef

1. In a bowl mix shredded beef with sesame oil, gochugaru and soy sauce

2. This step builds the flavour that gives yukgaejang its deep red colour and spicy aroma.

3.Build the soup

1. Return the broth to the pot and add the seasoned beef mixture.

2. Bring to a gentle simmer and add mushrooms, fernbrake or greens and bean sprouts

4. Add noodles

1. Add glass noodles and cook for 4–5 minutes until soft.

5. Finish with egg ribbons

1. Slowly drizzle beaten eggs into the soup while stirring gently to create silky ribbons.

2. Taste and adjust seasoning with soy sauce or fish sauce if needed.