Yookgaejang

Bring water to a boil in a large pot over high heat. Add julienned beef and cook until the meat is no longer pink, about 3-4 minutes, then remove from heat and set aside.

In the same pot with the broth, add Korean chili powder, garlic, soy sauce, and sesame oil. Stir well to combine and distribute the flavors evenly.

Return the pot to medium-high heat and bring back to a simmer. Add the drained gosari and bean sprouts, stirring occasionally.

Simmer the soup for 10 minutes to allow the vegetables to become tender and the flavors to meld.

Return the cooked beef to the pot and stir to combine. Taste the soup and adjust seasoning with salt and pepper as needed.

Add the green onions and stir gently. Simmer for an additional 2-3 minutes until the green onions are just wilted.

Ladle the yookgaejang into bowls and serve hot. Ensure each bowl has a good portion of beef, vegetables, and broth.