Steps

1. Thinly slice 1/2 onion.
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2. Thinly slice 2 shiitake mushrooms, including the stems.
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3. Cut 2-3 stalks of nira (garlic chives) into bite-sized pieces.
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4. Heat a pot and add 1 tbsp of sesame oil.
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5. Add 3 tbsp of tategi and 1 tsp of grated garlic and stir-fry until fragrant. The key to delicious yukgaejang is stir-frying the chili paste to create chili oil. If you don't have tategi, you can substitute by stir-frying gochujang, grated garlic, grated ginger, and kimchi.
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6. Add 150g of thinly sliced beef and stir-fry, coating it with the tategi. The key here is to thoroughly coat the beef with the tategi first; this removes any gamey smell and enhances the beef's flavor.
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7. Add the thinly sliced 1/2 onion and stir-fry until it's evenly distributed.
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8. Add 1/4 cup of cooking sake and 500ml of water, and bring to a boil.
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9. Skim off any scum if desired, then reduce heat and simmer. Note: When skimming scum, some garlic or sesame might be removed; it's fine to simmer without removing them.
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10. Add 1/2 bag of bean sprouts and the thinly sliced 2 shiitake mushrooms and continue to simmer.
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11. Add 2-3 tbsp of soy sauce to adjust the flavor.
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12. Finally, add the cut 2-3 stalks of nira (garlic chives) and simmer briefly.
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13. Ladle into bowls and sprinkle with coarse black pepper to taste, if desired. It's also delicious served with warm cooked rice as a soup over rice. For an extra touch, you can add a beaten egg.
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