Ingredients: 

1 Lb of beef brisket, half an onion, water, 12 green onions, 5 cups of bean sprouts, 1 cup of mountain fern 

(“kosari”), 1 stalk of celery, 7 cloves of garlic, hotpepper powder, sesame oil, vegetable oil, salt, soy 

sauce, and black pepper.

 In a big pot, add beef brisket, water, and half an onion. Boil it for 40-50 minutes over high heat. 

Cut the green onions, salary, and kosari into pieces about 7 cm in length. Put them all into a big bowl.

Put 3 TBS hotpepper powder, 1 TBS sesame oil, 1 TBS vegetable oil, 1 TBS soy sauce, 1 TBS salt, and some black pepper into a small bowl and mix it. 

This is your hotpepper oil sauce. Put the hotpepper oil sauce into the vegetable mixture and mix it all up.

When the beef is well cooked, take it out and set it aside to cool down. 

Add the mixture of vegetables and hotpepper oil sauce into the boiling beef stock.

 Boil it for 20 or 30 minutes. Slice the beef thinly and add it into the boiling soup. Cook it about 5 or 10 minutes more.