A comforting and spicy Korean soup made in honor of a family legacy, featuring tender daikon, chuck roast, a fiery gochujang and gochugaru broth, and delicate strands of beaten egg, served with warm white rice.
1. Add daikon, water, and salt to a large pot and boil covered for 5 minutes; add the scallions and bring to a boil and cook for 5 more minutes.
2. Add the chuck roast and garlic; cook on medium for 5 minutes.
3. In a separate bowl, mix the gochujang and gochugaru with 1/4 cup hot water from the soup; once mixed, pour into the soup; cook for 2-3 minutes.
4. Add the bean sprouts and soy sauce; taste and adjust seasoning if needed.
5. Bring to a boil, then turn off heat and stir in the beaten eggs very slowly (you don't want to do this too quickly or else the soup will become milky; instead, you want strands of egg throughout the soup).
6. Add the vinegar, sugar, and more salt to taste if needed; serve with white rice.
