How to cook Yukgaejang?

Rinse the mushrooms in a small bowl, and hydrate them in hot water. Set it aside. Place the brisket and bones into a large pot, and fill with water to cover. Let the meat sit for 30 minutes on the counter. Pour out the water and refill with more water, just until the contents are covered. Bring the pot to a boil, and cook for 5 minutes. Turn off the flame; pour out the hot water; rinse the meat, bones, and pot; and refill with 1½-2 liters of your reserved water. Put a whole peeled onion into the pot. Bring the pot back to a rolling boil, then turn down the flame to a steady boil. Cook for 2 hours, covered. Pour the stock into a large bowl, discard the onion, and set aside the brisket. Refill the pot with the remaining water, and boil the soup bones for another 2 hours. Strip apart the brisket into edible size pieces, and combine the beef seasoning with the meat. Place into a container and refrigerate.  Mix the sesame oil, pepper flakes, and pepper paste in a small fry pan, and cook on low heat. Cook until the mixture is combined. Pour into the stock. Re-heat and bring the stock to a low simmer. Bring up the flame and cook for about 3-5 minutes. Take the seasoned beef and the beaten eggs, and put them all into the soup. Turn off the flame, evenly distribute the noodles into bowls, and ladle out the spicy yukgaejang on top of the noodles.

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