Soak fernbrake and taro stems in separate bowls of water for several hours or overnight until tender. Drain and cut into 5-7cm pieces. Squeeze out excess water.
In a large pot, combine beef, water, onion, garlic cloves, ginger, and black peppercorns. Bring to a boil, then reduce heat, skim any foam, and simmer for 1.5 to 2 hours until beef is very tender.
Remove beef from the pot and let it cool slightly. Shred the beef into thin strips along the grain. Strain the broth into a clean pot, discarding the aromatics. Skim off excess fat if desired.
Slice shiitake mushrooms thinly. Cut green onions into 5cm lengths. Quickly blanch bean sprouts in boiling water for 1-2 minutes, then drain and rinse with cold water to stop cooking.
In a large bowl, combine shredded beef, rehydrated fernbrake, rehydrated taro stems, sliced shiitake mushrooms, and about two-thirds of the cut green onions. Add Korean chili powder, soy sauce, sesame oil, minced garlic, salt, and black pepper. Mix well by hand to evenly coat everything.
Add the seasoned beef and vegetable mixture to the strained beef broth. Bring to a boil, then reduce heat to medium-low and simmer for 20-30 minutes, allowing the flavors to meld. Add the blanched bean sprouts during the last 10 minutes of simmering.
Stir in the remaining green onions. If using, slowly drizzle the beaten eggs into the simmering soup in a thin stream, stirring gently to create egg ribbons. Cook for about 30 seconds until eggs are set.
Taste and adjust seasoning if necessary. Serve hot with rice.
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