Yook gae jang (Korean spicy beef & vegetable soup)
Original recipe and image from KoreanKitchen.com.

Ingredients:
1 lb beef (any part for quick cooking), 2 inches julienne
1/2 lb bean sprouts
1/2 cup go sa ri (packaged fernbrake* in water), drained
2 green onions, 1 inch bias cut
3 tbsp Korean chili powder
1 tbsp soy sauce
2 tbsp garlic, minced
1 tbsp sesame oil
salt
pepper
8 cup water

* This is the dried version, as I was unable to find a link for the kind in water. But this should give you an idea of what you are looking for.

In a big pot, saute beef with soy sauce, sesame oil, and chili powder for 4-5 minutes.

Add water and bean sprouts, cover lid and bring to a boil.
Reduce heat to medium low, cook for 20 minutes, add fernbrake, cook for another 20-30 minutes until beef gets tender.

At the last minute add green onions, salt and pepper to taste.

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(If you'd like more flavorful "yook gye jang", buy beef shank or any part for pot roast and cook in water with some garlic and ginger to 70% done. Take out the meat, save the broth, tear meat into small size, marinate with above chili powder, garlic, soy sauce, salt and pepper. Put it back to a pot and add bean sprouts, blanched green onions, beaten egg, blanched fernbrake (gosari), and reserved beef stock, and continue to cook.)