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1
Place beef bones and brisket in a large pot with enough water (to completely cover the bones) and bring to a boil. Reduce heat, skim off the foam, and simmer for 3 hours. Keep replenishing the pot with more water as it evaporates.
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2
Remove from heat and let it cool. When it is cool enough, remove the bones and beef.
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3
Shred the meat into 2 inch strips. (When shredded, they should be the thickness of the meat should be the width of a yarn.).
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4
In a bowl, mix together garlic, hot pepper paste, chili powder, salt, black pepper, sesame oil, soy sauce, and sesame seeds into a paste.
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5
Combine shredded beef with the paste mixture and let it marinate overnight.
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6
Place the beef broth in the refrigerated for 1 day.
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7
Take the broth out and skim off the fat until the broth is clear.
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8
Bring the broth back to a boil. You will cook the broth for at least another half hour as you add the following:
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9
Cut the drained fernbrake into 2 inch pieces and add to the beef broth.
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10
In a separate pot, boil 6 cups of water. Add in 1 bundle of Dahng Myun (transparent noodles). Drain and add to the soup.
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11
Add the refrigerated beef mixture (from step 5) into the broth.
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12
Add the bean sprouts into the broth.
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13
Add the green onions, or leek into the broth.
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14
Serve hot with rice.
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15
Note: You can freeze this. Freeze in portioned containers. When you are ready to enjoy it again, simply let it defrost in the fridge and reheat.
