Boiled beef is shredded and simmered in its own broth with spring onion, napa cabbage and Korean chilli flakes to make Korea's fiery soup. Shredding the meat to just the right texture and balancing the spice takes experience, which is why it counts as a demanding soup.
Boil the beef in plenty of water for 30 minutes, skimming off the foam, and keep the cooking liquid.
Shred the boiled beef finely by hand and toss with the sesame oil, soy sauce and crushed garlic.
Add the shredded beef, napa cabbage, spring onion and chilli flakes to the cooking liquid and boil for 10 minutes.
Drizzle the beaten egg into the boiling soup in a thin stream, take it straight off the heat, adjust the salt and serve.
Be sure to skim off the first foam while boiling the beef, or the soup turns cloudy and heavy-smelling. Allergens: contains soy (soy sauce), sesame (sesame oil), egg.
If Korean chilli flakes are unavailable, pul biber gives a similar colour and heat, but since it is sharper, using half the amount keeps the balance.
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