This is the meat I used. Beef rib kalbi is inexpensive so that's what I went with. You can use leftover meat from yakiniku or offcuts as well.
Cut the bamboo shoots and kalbi into thin, long strips. Cut the chives into 4 to 5 cm pieces. Mince the garlic.
Add sesame oil and garlic to a pot and cook until fragrant on medium heat, being careful not to burn it. Once fragrant, add the kalbi and cook well until it changes color.
Add the bamboo shoots and bean sprouts and cook on medium heat for 2 to 3 minutes. Add the ♥ ingredients and cook well, until the gochujang melts.
Add water and bring to a boil. Remove any scum, add the chives, and boil for 3 to 4 minutes and it's complete.
Depending on your taste for the day you can top with kimchi, Korean nori seaweed, ra-yu red chili oil- enjoy various different flavors.
The soup is good as-is, but the following day you can pour it over rice for gukbap. It's really fulfilling.
Story Behind this Recipe
Since the kalbi was cheap I decided to go for it and make a soup. I'm pretty proud of this.
This usually has zenmai fern, but I hate zenmai so I substituted bamboo shoots. If you like zemmai, then by all means please include it. Cooking the meat brings out it's richness, making for a simple yet authentic taste.