Yukgaejang (Korean Spicy Beef Soup)

• 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

1. In a large dutch oven, combine 15 cups cold water, beef and 1/2 onion and simmer on low heat for 2 hours.
2. Combine seasoning sauce and set aside.
3. Remove meat from water and shred into thick strips. Discard water and 1/2 onion.
4. Mix the fernbrake and shredded beef in a bowl with the seasoning sauce.
5. In the dutch oven, combine the red pepper oil ingredients and heat over low heat for 5 minutes. Remove to a serving container.
6. 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.

beef brisket, fiddlehead, green onions, onion, salt, beef broth, seasoning sauce, red pepper, garlic, sesame salt, sesame oil, red pepper, red pepper, vegetable oil

Taken from www.food.com/recipe/yukgaejang-korean-spicy-beef-soup-488697 (may not work)