Ingredients

• 4 bowls cooked white rice (920 g)
• 300 g beef brisket or shank
• 8 cups water
• 4 cloves garlic
• a little whole black pepper
• 150 g radish
• 1 stalk green onion (30 g)
• 90 g bean sprouts
• 3 tablespoons gochugaru (Korean red pepper flakes)
• 2 tablespoons cooking oil
• 3 tablespoons soup soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon minced garlic
• a little salt

Instructions

1. Soak the beef in cold water for 30 minutes to draw out the blood.
2. Bring 8 cups of water to a boil, then add the beef, radish, green onion, and garlic. Simmer over medium heat for about 30 minutes, skimming off foam and fat, until the beef becomes tender.
3. Remove the tender beef and shred or slice it thinly. Let the broth cool, then strain it through cloth-lined sieve.
4. Cut the cooked radish into thick pieces about 2.5 × 2.5 × 0.5 cm, and cut the green onion into 2 cm lengths.
5. Trim the roots from the bean sprouts, wash them, and drain well.
6. Mix gochugaru with the remaining seasoning ingredients to make the sauce.
7. Coat the beef and radish with the seasoning.
8. Heat a pot, stir-fry the seasoned beef and radish, then add the broth and bring to a boil over medium heat. When it boils, add the bean sprouts and green onion and simmer for about 30 minutes. Season with salt.