• Pre-Soak Fernbrake and Taro Stems
• If you buy the dried fernbrake or taro stems, hydrate them in a bowl of cold water. Soak overnight - bore you start cooking the stew. 

Boil beef 

• Place the piece of Beef Brisket in a large pot. Add 3L (15 cups) of water. Cut the ginger piece into thin slices and add into pot. Add dashima pieces as well.
• Put on a high heat and it bring up to a boil - without the lid. Once the water comes to boil, pick out the dashima pieces. Use a soup ladle to skim the scum off the top as well.   
• Now, reduce the heat to a low and let the pot gently simmer for 1 hour. In the meanwhile, lets prep other ingredients for the stew. 

Prep Stew Ingredients

• After soaking the fern and taro stems overnight, drain the water out. Give them a thorough wash. Then use your hands and squeeze the water out of them
• Next, cut the fern and taro stems into small pieces (about the length of your pinky finger - as they will get bigger once they boil). 
• Now place each into a separate bowl. Marinate both of them with the following marinade: Soup Soy Sauce (2T), Minced Garlic (1T) and Sesame oil (1T). Mix with your hands and get them thoroughly coated. 
• Cut the onion into thin slices. Cut the red and green chili peppers into small pieces. Then chop the spring onion stalks into small pieces (finger-length size). Cut the stem off the oyster mushroom and give them a quick wash. 
• Next, make chili oil by mixing: Vegetable oil (½ cup), Gochugaru (⅓ cup) and Minced Garlic (1 Tablespoon). Place in microwave for 2 minutes. Take it out the microwave (be careful) and pour the mixture through a strainer (or cheese cloth). Use a spoon to squeeze out the last bits of oil. It should produce a little less than ⅓ cup. Set aside for use later. 

Shred beef

• After 1 hour of gently boiling, turn the heat off. Pick out the ginger pieces. Take out the boiled brisket and let it cool down on a cutting board - for at least 15 minutes.
• Cut the beef chunk in half with a knife. Then use your hands to shred each half into into bite-sized pieces. 
• Place all of the shredded beef into a mixing bowl. Then add Soup Soy Sauce (1T), Minced Garlic (1T) and Sesame Oil (1T). Mix and coat together with your hand.

Make stew

• Place your broth back on a high heat. Add the chili oil (⅓ cup) into the broth. Then, add in all of the prepped ingredients: Shredded Beef,  Marinated Fern, Marinated Taro Stem, Oyster Mushrooms, Onion, Red & Green Chili Peppers and Spring Onion pieces. 
• Season the broth by adding-in: Gochugaru (2T), Minced Garlic (1T), Soup Soy Sauce (2T). 
• Once the stew comes to boil, continue to cook on a high-heat for 30 minutes - without the lid. 
• After 30 minutes, reduce the heat to a low. Cook for final 20 minutes - with lid on.  

Add Dangmyeon noodles to individual servings (optional)

• Soak Dangmyeon noodles in cold water (best to soak for 30 minutes, so start this step in the previous section)
• Pour a few ladles of the finished stew into a smaller pot. 
• Add-in the soaked dangmyeon noodles into the small pot. 
• Cook for a few minutes until noodles turn soft and translucent.
• Eat straight out of the pot or transfer to a bowl ... and Bon Appetit!
• Remember to eat with a bowl of hot rice