Yu-Gae-Jang

• 1/2 package Clear oriental noodles
• 1 head Whole chicken
• 3 pounds Beef shoulder
• 2 bunches Green onion
• 4 cloves Crushed garlic
• 2/3 cup Soy sauce
• 2 scoops Heaping spoonful of Gochujang
• 1 teaspoon Thai crushed red pepper
• 2 tablespoons Korean red pepper
• 1 tablespoon Black pepper
• 1 tablespoon Sesame seeds
• 1 tablespoon Sesame oil
• 1/2 teaspoon MSG

1. Boil the chicken and the beef. Remove the chicken after 45 minutes, the beef after 2 hours.
2. Chop the scallions into 1.5 inch lengths
3. Shred the chicken and beef, discarding most of the skin and fat.
4. Use a gravy separator on the broth and remove most of the fat
5. Combine the green onion, crushed garlic, soy sauce, red pepper, thai red pepper, gochujang, black pepper, sesame seeds, sesame oil, and MSG into a pot and mix by hand.
6. Soak the oriental noodles in water to soften them enough to cut them into 2-3 inch lengths
7. Add everything but the noodles to the broth and bring to a boil. Boil until it tastes right, then add the noodles.

noodles, chicken, green onion, garlic, soy sauce, spoonful of gochujang, red pepper, korean red pepper, black pepper, sesame seeds, sesame oil

Taken from www.epicurious.com/recipes/member/views/yu-gae-jang-568197e7f0293363282fd3fc (may not work)