Spicy shredded beef soup with leeks (Yukgaejang)

1. Soak the beef brisket in cold water for 30 minutes, then bring to the boil with the 2.5 litres of water and the halved onion, skim, and simmer gently for 1.5 hours.

2. Remove the meat, let it cool slightly and tear it into shreds; strain the broth.

3. Heat the sesame oil over low heat, add the gochugaru and grated garlic and stir for 1 minute to make a red, fragrant chilli oil (don't let it burn); toss the shredded beef with the chilli oil and soy sauce.

4. Cut the leeks into 6-7 cm lengths, then lengthwise into strips; wash the sprouts.

5. Add the seasoned beef, leeks and sprouts to the broth and cook for 20 minutes until the leeks are soft and sweet; season with salt.

6. Beat the eggs, drizzle them in a thin stream into the hot soup, leave without stirring for 1 minute, then serve hot with rice.

Tip: Yukgaejang was old Korea's summer pick-me-up soup – the sweat brought on by the hot, spicy soup is said to cool the body. The more leeks you add, the sweeter and fuller the soup will be.