Yuk Gae Jang

For the Stock:
one package of beef bones (it cost about $2.50, I think, I don't know the weight)
golf ball-sized amount of ginger, smashed with knife once
about 4 cloves of garlic, cut in half
1/4 white onion I found in the fridge
2 inch piece of daikon, cut in half
one or two carrots, sixthed
about 1 T. Black Soy Sauce

Throw it all in a pot. Boil. Skim the crap. Simmer a couple hours, while you are doing something else.
Let cool, remove meat from bones.
Save stock and meat, throw out everything else.

The soup:
Slice it up, and then mix the sliced-up meat with:
Large handful Shitake mushrooms
2 T. Korean red pepper flakes
2 T. sesame oil
1 t. paprika
1/2 t. cayenne
8 cranks black pepper
1 t. salt
about 4 cloves garlic, minced

Let all that sit in a bowl for a while, while you soften one unit of glass noodles in some hot water about 5 minutes then drain them, beat 2 eggs, cut up about 6 green onions in 1 inch lengths.

Bring the meat mixture and stock to a boil, let it simmer for a while, until you come to terms with it. You will probably hear at least one Wesley Willis song, one Geeta Dutt song and one Jesus Lizard song during this time, provided your iPod is set to shuffle.

Throw in green onions and glass noodles, get it boiling and slowly pour beaten eggs into a part that is boiling enough to cook them quickly, egg-drop-stlyle.

Reduce heat, and simmer long enough update your resume for that job you just saw on Craigslist.

Eat.

(note: this version seems to be missing something in the middle range of flavors. I can't quite place what it is)