Spicy beef and vegetable soup
- Beef brisket,
- bean sprouts,
- soaked fernbrake (kosari),
- hot pepper flakes,
- sesame oil,
- vegetable oil,
- soy sauce,
- and black pepper
In a big pot, add 1lb beef brisket, 11-12 cups of water, and half an onion. Boil it for 1 hour over high heat.
While it boils, cut 12 green onions, 1 stalk of celery, and 1-2 cups of fernbrake into pieces about 7 cm in length. Mince 7 cloves of garlic. Put them all into a big bowl with 5 cups of bean sprouts.
Put 3 tbs hot pepper flakes, 1 tbs of sesame oil, 1 tbs of vegetable oil, 1 tbs soy sauce, 5 ts of salt, and some ground black pepper into a small bowl and mix it. This is your hotpepper oil sauce.
Put the hotpepper oil sauce on top of the vegetables and mix them all up.
When the beef is well cooked, take it out and set it aside to cool down.
Add the mixture of vegetables and hot pepper oil sauce into the boiling beef stock. Boil it for 20 minutes.
Slice the beef thinly and add it into the boiling soup. Cook it about 5 minutes more.
Serve with rice. Enjoy it!