Korean Hangover Soup (Haejang-Guk)

Ingredients

• 2.5L water
• 1 large piece dried kombu (13cm x 13cm, gently clean with a damp cloth)
• 4 dried shiitake mushrooms
• 2 spring onions (cut in half)
• 1 tbsp red pepper flakes
• 15 green napa cabbage leaves
• 8 cloves garlic (finely chopped)
• 2 tbsp doenjang (Korean bean paste)
• 1/3 cup gochugaru (Korean red pepper flakes)
• 1 tbsp sesame oil
• 2 tbsp fish sauce
• 3 tbsp mirin
• ½ tsp black pepper
• 1kg chuck steak (cut into bite-sized pieces)
• 250gms Korean radish (cut into bite-sized pieces)
• 3 stalks spring onions (cut into 5cm pieces)
• 2 handfuls of bean sprouts