Yukgaejang

Method

1. Put the 150 g of brisket in a bowl, cover with cold water and leave 20 minutes to draw out the blood, changing the water once. Drain and pat dry — this is what keeps the finished broth clean-tasting.
2. Put the beef in a small heavy pot with 600 ml of water and 1 clove of garlic, lightly crushed. Bring to the boil over high heat, skim off the grey foam, then drop to the barest simmer, half-cover and cook 1 hour 10 minutes, until a skewer slides through the meat with no resistance.
3. Lift the beef onto a board and let it cool for 10 minutes, then tear it with your fingers into thin strips along the grain — never chop it. Strain the broth through a fine sieve and top up with water to about 400 ml.
4. Cut 2 spring onions into 7 cm lengths and blanch them in the hot broth for 30 seconds; lift out. Blanch 50 g of mung bean sprouts in the same broth for 1 minute and lift out. Squeeze 40 g of cooked fernbrake and 30 g of taro stem dry and cut both into 7 cm lengths.