Yukkaejang~ 20 Cups?

One should know the volumes of their pots. I didn't know mine, but now I do. They are as follows:

Wok 4 cups; Pot 6 cups; Pot 8 cups.

In short the pots are now labeled as 4-pot, 6-pot, and 8-pot. Considering the power, which is a bit limited, of my electric burners these volumes are the maximum volumes for each pot to maintain a full boil. Chang Sun-Young's recipe calls for 20 cups of water to make the broth and she uses a pound of bones...

This is the unlearning part, but the standard ratios for a gallon of stock is:
Bones 8 lbs.
water 5-6 Qts. (24 Cups)
mirepoix 1 lb.
** I didn't remember this ratio and had to look it up on the CIA website, like a good student I am~ argh! But no one really measures out the liquid when making a gallon of stock. The water should be just above the bones.

Flavor profile:
Slightly spicy, fatty, and Kosari Kosari Kosari. Not satisfied with what I did. The flavors were not balanced.

Mistake:
1) Negligent with the Kosari when adding to the soup~ too much.
2) The fat from the bones and the meat were overpowering. It was good for the barbarian in me, though.
3) Hesitant with the gochujang.

On Kosari:
Kosari when prepared correctly is outright delicious. I believe it is something unique to Korea, and is served as a side dish among a whole array of vegetables (Namul). The vegetables here are served like tapas in Spain. Vegetable cookery (the word cookery irks me sometimes) in Korea is very different than the 'SlowFood' style of preparation which I have adopted. There is something to learn here. Kosari is a a fern, which translates into bracken fiddleheads. They are either fresh or dried. I used the dried ones which need to be hydrated before cooking, dah. Easy to say, but walk the walk~ mine were bitter. I always like a little extra Kosari on my bibimpap, so I'd better get the preparation down pat.

On bones:
Dear Don,
Remember to trim the extra fat from the bones the next time you prepare stock, ok?
Also, don't sell yourself short on bones and go for the cheapest one. Do a quality check on the bones, and make sure there are no tinges of black on them next time. It's okay, though. Try another butcher, the selection at Kim's Club is a bit pricey, or better yet for every recipe that has meat, cut the amount by half...

Gochujang:
This stuff is good. I've never owned my own before, but it can be used to marinate proteins. I remember a cute nurse that told me to not consume too much of this stuff when she took my blood pressure. Word from the wise, take it or leave it...

Cooks Note:
To answer my own question-- Instinct told me to prepare more stock than what was actually needed. Although Mrs. Chang doesn't say to reserve liquid for other uses, the 20 cups would have completely dampened her seasoning measurements. I took into account that the recipe said to boil both the bones and brisket at the same time. The broth I used for the Yukkaejang consisted of half beef stock and half water. The brisket was fatty and instead of poaching it, I seared it first (Bicolano style, Philippines) and then added half stock/half water. I returned the used bones into this broth and simmered for about half an hour. Since I bought 3 pounds of bones, I used a little over a pound. I think the richness either came from the egg or the bones. A scale would be handy. A keen palate would have said that it was too rich. A hungry guy would have loved it.

The technique Mrs. Chang introduced to me was her seasoning method. After boiling the meat until it was tender enough, you remove the meat from the liquid. In a mixing bowl you toss the meat in gochujang, red pepper powder, soy sauce, s/p, sesame oil, and scalded green onions. Everything turns into an aromatic crimson blob. With experience, I think it is in this step that one can smell the correct proportions. Finish by dusting it with flour. Return this fine mixture into the broth and bring to a boil. Overall, this seasoning method of transferring the meat into a mixing bowl allows the cook to control the seasoning. If too much is added, you can wash off the meat and repeat, instead of adding more liquid into the soup~ intriguing.