Yukgaejang is perfect for cold weather, but it's also popular menu during summer time in Korea. :-)Comeback for NEW Easy & Fun Asian Recipes Every Friday!! ♥ Watch More Asian at Home: http://bit.ly/1snn3XK♥ Please Subscribe my channel for more delicious recipes!http://bit.ly/1U5Y8mJ♥ Website for written recipes http://www.SeonkyoungLongest.com♥ Facebook http://www.facebook.com/seonkyounglongest♥ Instagram http://instagram.com/SeonkyoungLongest♥ Twitter http://twitter.com/Seonkyoung♥ Pinterest http://pinterest.com/Seonkyoung♥ Step-by-Step Written Recipe: http://seonkyounglongest.com/yukgaejang-korean-spicy-beef-stew/ ♥ ToolsTea filter bag http://amzn.to/1TsN5E3Skimmer http://amzn.to/1TsNDtGWooden Stirring Spoon http://amzn.to/1nTOSF7Dansk Mint M Pot http://amzn.to/1ovd2GO♥ CameraCanon EOS Rebel T5i with 18-135mm STM Lenshttp://amzn.to/1TmuybAYukgaejang IngredientsFor the Beef Stock1 lb. beef brisket5x5 (about your palm size) Kelp, Dasima/Kombu http://amzn.to/1TsJ8zj3 green onions5 to 7 whole garlic cloves1 Tbs. black pepper corns15 cups cold waterFor the Chili Oil 10 garlic cloves, chopped (approximately 1/4 cup)2 to 4 green onions, chopped (approximately 1/3 cup)4 Tbs. gochugaru http://amzn.to/1ovcH6U5 Tbs. toasted sesame oil1 tsp. salt1/2 tsp. black pepper3 anchovies 3 Tbs. soy sauceFor the Vegetables2 oz. gosari (dried fernbrake), optional http://amzn.to/1TsJohJ 2 oz. gobi (royal fern fougere), optional 2 oz. torandae (dried taro stems), optional 4 cups green onion (if you are not using any of 3 vegetables above, increase it to 6 cups)1/2 lb. bean sproutsTo Serve (for 2)5 oz. dangmyeon (Korean glass noodles), optional http://amzn.to/1TXRn5z2 eggs, beaten, optional2 bowls of warm rice