Have you tried this Korean beef soup?

Yukgaejang Ingredients 1kg beef brisket 1 brown onion 3 spring onions 4 dried Shitaki mushrooms ½ tsp black peppercorns 1 tsp sea salt 100g fernbrake (Bracken / Gosari) 6 cloves garlic 2 tbsp sesame oil 3 tbsp Gochugaru 200g bean sprouts 1 tbsp soy sauce 2 tbsp fish sauce Steamed rice, to serve Method Step 1: Cook the beef Trim any excess fat from the beef brisket, then place in a large heavy based saucepan. Cut the onion in half and cut the whites from the spring onions, reserving the greens for garnish. Add the onions, spring onions whites, mushrooms, black peppercorns and salt to the saucepan, then fill with enough water to just cover the beef. Cover with a tight fitting lid and place over a high heat to bring to the boil. Reduce the heat to medium and cook for 2 hours, until the brisket is tender. Step 2: Prep the vegetables Place the fernbrake in a large bowl and cover with warm water. Set aside to soak and rehydrate for at least 1 hour. Chop the greens of the spring onion and finely grate the garlic. Heat the sesame oil in a small frying pan over medium heat. Cook the garlic for 1 minute, stirring. Add the Gochugaru and cook for a further minute, until aromatic. Remove from the heat. Step 3: Bring it together Remove the beef and mushrooms from the saucepan and set aside until cool enough to handle. Remove the onion from the broth and discard. Slice the mushrooms thinly and slice the beef into 1cm strips. Add the mushrooms and beef back into the saucepan and place over a medium heat. Drain the fernbrake and add to the saucepan along with the Gochugaru oil mix, bean sprouts, soy sauce and fish sauce. Cover with the lid again and simmer for 10 minutes. Uncover and stir through the spring onion greens, reserving a little for garnish. Remove the saucepan from the heat and ladle the soup into serving bowls. Serve with some steamed rice on the side and garnish with the reserved spring onions.