Yukgaejang

Rinse the Beef brisket thoroughly. In a large pot, add the Beef brisket and 2000g of Water. Bring to a boil, then reduce heat and simmer for 60-90 minutes until the Beef brisket is tender. Skim off any foam that rises to the surface. Remove the Beef brisket and set aside to cool. Strain the beef broth and reserve it.

While the beef is simmering, rehydrate the Dried gosari and Dried taro stems by soaking them in warm water for at least 30 minutes, or until softened. Drain and rinse them. Cut the rehydrated Dried gosari and Dried taro stems into 5cm lengths.

Slice the Korean radish thinly into half-moon shapes. Cut the Green onions into 5cm lengths, separating the white and green parts. Mince the Garlic.