Boiled beef is shredded and cooked in its broth with scallions, Chinese cabbage and hot chili powder to make this fiery Korean soup. Shredding the meat to the right texture and balancing the spices takes experience, making this a soup that calls for skill.
Boil the beef in plenty of water for 30 minutes, skimming off the foam. Reserve the cooking liquid.
Finely shred the boiled beef by hand and mix with the sesame oil, soy sauce and crushed garlic.
Add the shredded beef, Chinese cabbage, scallions and hot chili powder to the reserved cooking liquid and boil for 10 minutes.
Drizzle the beaten egg into the boiling soup in a thin stream and immediately remove from the heat. Adjust the salt and serve.
Always skim off the first foam when boiling the beef, or the soup will be cloudy and have a heavy smell. Allergens: contains soy (soy sauce), sesame (sesame oil) and egg. Additional allergen check: check the soy sauce label for a gluten declaration, as ingredients vary by product.
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