Yook gae jang (Spicy beef & vegetable soup) 

  1 lb beef (any part for quick cooking), 2 inches julienne

  1/2 lb bean sprouts

  1/2 cup go sa ri (packaged fernbrake in water), drained

  2 green onions, 1 inch bias cut 

  3 tbsp Korean chili powder

  1 tbsp soy sauce

  2 tbsp garlic, minced

  1 tbsp sesame oil

  salt

  pepper

  8 cup water

In a big pot, saute beef with soy sauce, sesame oil, and chili powder for 4-5 minutes.
Add water and bean sprouts, cover lid and bring to a boil.
Reduce heat to medium low, cook for 20 minutes, add fernbrake,
  cook for another 20-30 minutes until beef gets tender.
At the last minute add green onions, salt and pepper to taste.

mush01c.gif  cool tip !
It is a quick version.
If you'd like more flavorful "yook gye jang",
     buy beef shank or any part for pot roast and cook in water
     with some garlic and ginger to 70% done.
Take out the meat, save the broth, tear meat into small size,
     marinate with above chili powder, garlic, soy sauce, salt and pepper.
Put it back to a pot and add bean sprouts, blanched green onions, beaten egg,
     blanched fernbrake (gosari), and reserved beef stock, and continue to cook.