If you prepare the dadaegi you can make this dish very simply and quickly. I made this soup with lots of vegetables and tailored it to the tastes of Japanese people. You can adjust the taste to be more or less spicy.
Firstly, make plenty of dadaegi by checking out Recipe ID: 1642099. The more, the better.
Cut the beef into thin slices. Rinse the bean sprouts well and cut away any parts that are going bad as well as any membranes. Chop the green part of the green onion into diagonal slices.
Cut away the tough stems of the mushrooms and chop into bite-sized pieces.
Add some oil to a large pan and stir-fry the beef. When the beef has browned, add the dadaegi and stir together.
Once well mixed, add the rest of the vegetables and stir-fry while continuing to mix.
Add 1 litre of water plus the seasonings marked with ☆. Skim away any scum and heat the mixture for 10 minutes while gently simmering. Taste and add salt, if necessary.
If you want to make the soup even more spicy, then feel free to add some Korean chilli powder. Or you could even increase the amount of dadaegi....
Lastly, whisk in a beaten egg and turn off the heat. Pour the soup into dishes and serve with green onions and sesame seeds or a sprinkling of chilli threads.
Story Behind this Recipe
I have never eaten this dish except for in a restaurant, so when I made dadaegi I decided to try using it for a simple dish like this.
I used beef flank this time. You can use whatever cut you want, but I think the cuts with more fat will help to create a richer soup. You could even use brisket. You can replace the mushrooms with something else if you like. Shiitake and maitake mushrooms taste great.