Full #recipe in the description! #shorts

Here’s how to make Eric Kim’s Gukbap (Beef and Bean Sprout Soup With Rice): • 1 pound brisket or flat iron steak • Salt and black pepper • Olive or untoasted sesame oil • 1 bunch scallions • 1 head garlic, halved crosswise • 3 dry-packed sun-dried tomatoes or 1 small piece dried kelp • 2 teaspoons gochugaru, plus more to taste • 2 teaspoons fish sauce, plus more to taste • ½ pound red radishes, halved, or Korean radish, cut into thick slices • 4 ounces bean sprouts (1½ cups) • Steamed white rice, for serving Cut the meat into pieces, if needed, to sear flat in a medium saucepan with a lid. Generously season the meat with salt and pepper. Heat the saucepan over medium-high, then add enough oil to thinly coat the bottom. Add the meat and cook, flipping as needed and searing until browned on most sides, 8 minutes. Transfer the meat to a plate. Thinly slice the green ends of the scallion bunch until you get ¼ cup; set aside. Halve the rest of the scallion bunch crosswise and add to the saucepan, along with the split garlic head, sun-dried tomatoes, gochugaru and fish sauce. Pour in 8 cups of water, raise the heat to high and bring to a boil. Season with salt. Return the seared meat and any accumulated juices to the saucepan. Reduce the heat to medium-low and simmer, partially covered, until the broth is fragrant, about 30 minutes. Add the radishes and bean sprouts and continue simmering until the vegetables are tender and the meat bounces a little when you touch it, 15 to 20 minutes. Transfer the meat to a cutting board to cool down slightly. Meanwhile, taste the broth for seasoning, adding more salt, gochugaru and fish sauce as needed. (If you’d like, you can discard some of the scallions, garlic and tomatoes, leaving the radishes and bean sprouts behind.) When the meat is cool enough to touch, thinly slice it against the grain and add back to the soup pot. To serve, scoop a portion of rice into a couple of bowls and ladle over the soup. Garnish with the reserved green parts of the scallions. Enjoy hot.