If using dried gosari (bracken fern), soak it overnight in enough water to fully cover. The next day, drain the water, remove any buds, and chop into 2-inch pieces. Set it aside.
70-90 grams Dried bracken fern (gosari)
Bring a large pot of water to a boil, then add the beef. Once the water returns to a boil, reduce the heat and let it simmer gently for 10–15 minutes, until the foam and impurities rise to the surface.
1.5-2 lbs Beef eye-round chuck
Remove the beef and drain out the water.
Clean the pot or use a new large one. Return the beef to the pot, then add the black peppercorns, onion, and dashima (kelp). Pour in about 10 cups of water
1 tbsp black peppercorns, 1 small onion or 1/2 large onion, peel and cut in half, 3 small sheets of dashima, 10-11 cups water
Bring the pot to a boil, then reduce the heat and let it simmer for about 1 hour, or until a skewer or chopstick easily pierces through the beef.
Remove the cooked beef from the pot and set it aside to cool slightly. Strain out the aromatics from the broth, and set it aside
When the beef is cool enough to handle, shred it into thin strips and set it aside.
In a pot, heat the sesame oil over medium heat and sauté the garlic for about 30 seconds, just until fragrant.
2 tbsp sesame oil, 1 tbsp minced garlic
Add the shredded beef, mushrooms, green onions, gosari (bracken fern), bean sprouts, gochugaru, soy sauce, dashida, fish sauce, and a pinch of black pepper to the pot. Saute until fragrant.
1 bunch Green onions, cut 2" long, 70-90 grams Dried bracken fern (gosari), 1 1/2 cups Bean sprouts, rinsed, 5 shiitake mushrooms, cleaned and sliced, with the stems removed, 3 tbsp Korean red pepper flakes (gochugaru), 3 tbsp soy sauce, 3/4 tsp Dashida (Korean beef soup seasoning powder), 3 tsp fish sauce, Cracked black pepper
Pour the beef broth into the pot. If it doesn’t measure up to about 10–11 cups, add more water or beef bone broth to adjust the volume.
4 cups Korean beef bone soup
Stir everything together and bring the soup to a boil. Once boiling, reduce the heat and let it simmer for about 1 hour to deepen the flavor.
During the last 20 minutes of simmering, taste the soup and season with salt. Adjust the seasoning as needed to balance the flavors. And enjoy with rice!
2-3 tsp salt
