Yukgaejang Gukbap

Soak 50g dried gosari and 30g dried toran in separate bowls of warm water for at least 6 hours or overnight until softened.

Place 500g beef brisket in a large pot with 2500g water. Bring to a boil, then reduce heat and simmer for 90 minutes until the beef brisket is tender. Skim off any foam that rises to the surface.

Remove the beef brisket from the broth, reserving the broth. Let the beef brisket cool slightly, then shred it finely by hand along the grain.