My Grandpa's Spicy Korean Soup

1️⃣ Add daikon and 2 quarts of water to a large pot and boil covered for 5 minutes; add the scallions and the rest of the water (3 quarts), bring to a boil and cook for 5 more minutes

2️⃣ Add the chuck roast and garlic; cook on medium for 5 minutes

3️⃣ 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

4️⃣ Add the bean sprouts and soy sauce; taste and adjust seasoning if needed

5️⃣ 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

6️⃣ Add the vinegar and more salt to taste if needed; cover and wait 5 minutes to serve; the soup is delicious on it's own or eaten with white rice dipped in the broth