Yukgaejang Korean Spicy Beef Stew

Yukgaejang is perfect for cold weather, but it's also popular menu during summer time in Korea. :-)
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Tea filter bag http://amzn.to/1TsN5E3
Skimmer http://amzn.to/1TsNDtG
Wooden Stirring Spoon http://amzn.to/1nTOSF7
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Canon EOS Rebel T5i with 18-135mm STM Lens
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Yukgaejang Ingredients

For the Beef Stock
1 lb. beef brisket
5x5 (about your palm size) Kelp, Dasima/Kombu http://amzn.to/1TsJ8zj
3 green onions
5 to 7 whole garlic cloves
1 Tbs. black pepper corns
15 cups cold water

For the Chili Oil
10 garlic cloves, chopped (approximately 1/4 cup)
2 to 4 green onions, chopped (approximately 1/3 cup)
4 Tbs. gochugaru http://amzn.to/1ovcH6U
5 Tbs. toasted sesame oil
1 tsp. salt
1/2 tsp. black pepper
3 anchovies
3 Tbs. soy sauce

For the Vegetables
2 oz. gosari (dried fernbrake), optional http://amzn.to/1TsJohJ
2 oz. gobi (royal fern fougere), optional
2 oz. torandae (dried taro stems), optional
4 cups green onion (if you are not using any of 3 vegetables above, increase it to 6 cups)
1/2 lb. bean sprouts

To Serve (for 2)
5 oz. dangmyeon (Korean glass noodles), optional http://amzn.to/1TXRn5z
2 eggs, beaten, optional
2 bowls of warm rice