Drain the blood of the beef for about 30 minutes

Wash and boil bracken
(To remove impurities)

Boil 1000ml of water in a pot over high heat
When you boil the meat, put the boiled bracken in it and boil it together
The fern has a deeper taste as the meat is cut off.

Prepare the sauce
[100ml of beef bone soup, 1T of red pepper powder, 2T of regular red pepper powder, 1T of garlic] 1/2T of pepper
Tip If you make a sauce (red pepper paste) with beef bone soup, you can make a thick and savory Yukgaejang.Of course, you can boil it with water ^^ BUT! It can be a bit bland!!

Put the chopped green onions in water for a while to get rid of the spicy taste
Beat in 2 eggs and mix with chopped green onions
Tip If you mix eggs with green onions, it serves to coat green onions, so eggs and green onions are not separated separately

Mix boiled bracken and oyster mushrooms with red pepper sauce so that they are well seasoned

When the water is reduced by half-boiling, remove the meat and tear it to the grain
For boiled bracken, meat, and oyster mushrooms, mix them with the sauce to cut the liver well

Pour a container of beef bone soup (800g) and boil it for another 20 minutes over high heat with the number 9 that has been mixed [replaceable with water or broth] and the remaining sauce (red pepper paste).
Boil the last bean sprouts for 5 minutes, add the green onions mixed with the eggs, and boil for 10 more minutes

Finally, season with salt if it is bland.Cooking team added 1T of soy sauce
Tip: You can taste the clean yukgaejang without mixing it after pouring the green onion mixed with eggs