Yukgaejang (Korean spicy shredded beef soup)

Instructions

1. Cook the beef in the water for about 60 minutes at a gentle simmer, until tender.
2. Remove the meat, leave it to cool, then shred it into fine strips by hand.
3. In the broth, add the chilli paste, gochugaru, soy sauce, garlic and sliced onion.
4. Return the strips of beef and the rehydrated ferns cut into pieces, then simmer for 15 minutes.
5. Add the bean sprouts and cook for a further 5 minutes, without crushing them.
6. Season with the sugar, sesame oil and salt.
7. Just before serving, pour a beaten egg in a thin stream into the boiling soup, stirring gently to form strands.
8. Garnish with sliced spring onions and serve with white rice.