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Ingredients
US|METRIC
6 SERVINGS
- 700 grams beef brisket (thinly shredded)
- 1 cup gosari (rehydrated dried, I used wood ear fungus as an alternative)
- 250 grams bean sprouts
- 4 dried shiitake mushrooms (pcs rehydrated, thinly sliced)
- 6 stalks spring onions (+ more for garnishing)
- 1 onion (sliced)
- 1 daikon radish (small, sliced)
- 1 liter beef stock
- 1 liter water
- 2 Tbsp. sesame oil
- 2 Tbsp. gochugaru (adjust amount to the level of spiciness you want)
- 3 cloves garlic (minced)
- 2 Tbsp. soy sauce
- 1 tsp. soybean paste (Fermented)
- 1 tsp. gochujang
- salt
- freshly ground black pepper
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