Spicy Shredded Beef and Vegetable Soup

In a large pot or Dutch oven, combine the shredded beef, rehydrated fernbrake, sliced shiitake mushrooms, minced garlic, 2 tablespoons of gochugaru, 2 tablespoons of soy sauce, and 1/2 tablespoon of sesame oil. Mix well to coat all ingredients.

Add the beef broth to the pot. Bring the mixture to a rolling boil over medium-high heat, then reduce heat to medium-low and let it simmer for 15 minutes, allowing the flavors to meld.

Add the bean sprouts and half of the chopped scallions to the soup. Continue to simmer for another 5-7 minutes, until the bean sprouts are tender-crisp.

Taste the soup and adjust seasoning with additional soy sauce, salt, or the remaining gochugaru if you desire more spice and depth.

Stir in the remaining 1/2 tablespoon of sesame oil just before serving for an aromatic finish.

Ladle the hot soup into bowls. Garnish with the remaining chopped scallions and a sprinkle of black pepper. Serve immediately with rice and other Korean side dishes.