I was wondering if this Korean classic soup was called Yook Geh Jang because there are six major ingredients - beef, scallion, garlic, gochugaru (red pepper flakes), gosari (fern bracken), and eggs. But it would be a major lie, as I have no basis for that argument. It would be fun if that were true though, right?
As I mentioned previously, I don’t like gosari, aka fern bracken (aka wildweed?), which has a very distinct taste/smell/texture. It reminds me of the herbal brew that people drink as medicine. So I skipped it, even though it’s a key ingredient in Yook Geh Jang. I thought it would compromise the taste but I’m happy to report that it didn’t!
This soup, made of good beef broth and vegetables simmered in lots of garlic and red pepper – truly hits the spot on a cold wintery day (or today cuz it snowed)! It is definitely easier than I thought it would be to make. Many thanks to A for sharing this wonderful recipe! 
Adapted from the book “Eating Korean” By Cecelia Lee
Ingredients:
1 lb of beef brisket (in Korean markets get the yook-gae-jang beef, not sa-teh)
3 eggs
2.5 tablespoons of red pepper flakes (gochugaru)
1 tablespoon of soy sauce
1 tablespoon of seasalt
1 tablespoon of sesame oil
3 bundles of green onions, cut into 3″ lengths
1 garlic bulb peeled (about 10 cloves) and minced
A dash of black pepper
About 10 strands of Vermicelli noodles (optional)
1 cup of mung bean sprouts, rinsed (optional)
1 diced jalapeno (optional)
Procedure:
1. Place beef into a stock pot and add 16 cups of water – bring to boil. Reduce heat and simmer for an hour. Remove the meat from the broth. Skim fat and foam from broth.
2. Once meat has cooled, shred into thin strips with your fingers or using a knife. Set aside.
3. In a large bowl, combine garlic, chili powder, soy sauce and salt. Add beef strips and mix thoroughly. Cover and let marinate for 10 min.
4. Combine the eggs and sesame oil in a small bowl and beat until well mixed.
5. Bring broth to boil again, the add the seasoned meat, mung beans, green onions, and black pepper.
6. If you want to add vermicelli noodles, heat up a separate pot with water. When boiling, add noodles and turn off heat. After a minute, drain water and add noodles to the soup pot. (Adding dry noodles will get the noodles to be too starchy).
7. Bring the soup pot to a boil again and add egg mixture over the boiling broth.
Feel free to add less red pepper flakes, if you’re not a fan of that much heat. I think it’s awesome but that’s because I’m used to it!
I love weird korean roots that we eat as banchan. I guess it’s the fob in me! It was so cold today – this IS the perfect meal for such a day! 
Thanks for the note – I fixed it to say gochugaru! 
April 8, 2009
YUM!!!!!!!!!!! Big big big yum. I love yook geh jang, and I miss my mom’s!! She used to make a huge pot, and freeze the rest for last-minute meals later on. This recipe looks so tasty! Thank you for sharing. By the way, is the “chili powder” in your recipe “gochu garu”?