Yukgaejang

Method

1. The night before, put 20 g of dried gosari in a bowl, cover generously with cold water and leave to soak for at least 8 hours, or overnight, until pliable. Drain and rinse.
2. Rinse 120 g of brisket and soak it in cold water for 20 minutes to draw out blood, then drain. Put it in a deep pot with 800 ml of water and 1 halved onion, bring to the boil over high heat, and skim off the grey foam as it rises. Lower the heat and simmer, barely bubbling, for 90 minutes until the beef shreds easily under a fork.
3. Lift the beef onto a plate to cool. Strain the broth through a sieve, discard the onion, and skim the fat from the surface — you want about 500 ml of clear broth; top up with water if it has reduced further.
4. Meanwhile, simmer the soaked gosari in fresh water for 25 minutes until tender with no woody core, drain and cut into 6 cm lengths, discarding any tough stem ends. Blanch 80 g of mung bean sprouts in boiling water for 2 minutes, then drain and rinse under cold water.