Yukgaejang spicy beef soup

Cover the beef with 2.5 l of cold water, bring to the boil and skim off the foam. Simmer over low heat with the lid ajar until the meat is tender.

About 20 minutes before the beef is done, soak the glass noodles in warm water. Cut the green onions into 5 cm lengths, halving thick stalks lengthwise. Cut the mushrooms into strips and finely chop the garlic.

Lift out the beef, let it cool slightly and shred it into thin strands by hand. Strain the broth through a sieve.

Warm the sesame oil in the pot over low heat, add the chili flakes and stir for 30 seconds until the oil turns red. Immediately add the beef, garlic and soy sauce and stir.

Keep the heat low: chili burns in oil within seconds and turns bitter. Regular ground red chili is much hotter than gochugaru, so use half the amount.

Pour in the strained broth, add the green onions and mushrooms, bring to the boil and simmer over medium heat until the onions are soft.

Drain the glass noodles, add them to the soup and simmer for 3 minutes. Season with salt and pepper to taste.

Beat the eggs and drizzle them in a thin stream around the simmering soup. Wait 30 seconds, then stir gently. Enjoy!