Cooking Instructions
1.
In a cotton soup bag, add
Dried Sea Kelp (2)
and
Dried Anchovies (4 Tbsp)
.
2.
In a stock pot, add
Water (12 cups)
,
Beef Brisket (8 oz)
, the soup bag,
Daikon Radishes (1 1/2 cups)
, the white part of the
Scallions (3 stalks)
,
Yellow Onion (1)
,
Garlic (3 cloves)
, and a big pinch of
Salt (to taste)
. Bring to a boil.
3.
Once boiled, low the heat to medium. Cover with a lid on. Simmer for at least 1 hour or until the meat is tender. Make sure to skim off and discard the scum that floats on top.
4.
In a separate bowl of
Eggland's Best Classic Eggs (3)
white and yolk, season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Beat until combined.
5.
In a nonstick pan over medium heat, add
Vegetable Oil (1 Tbsp)
. Once hot, cook the egg white for about 1 minute on each side. Remove from the pan and set aside to cool down.
6.
In the same pan over medium heat, cook the egg yolk for about 1 minute on each side. Remove from the pan and set aside to cool down.
7.
On a cutting board, slice the egg white into thin strips. Repeat with the egg yolk and set aside.
8.
When the broth is ready, transfer the beef to a tray and let it cool down for a bit before shredding it. Then discard the cotton soup bag and vegetables. Season the broth with
Light Soy Sauce (1/3 cup)
,
Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Sesame Oil (1 tsp)
. Stir to combine. Simmer over low heat.
9.
Once the beef is cool enough to touch, use forks or hand to shred the beef into small pieces. And season with
Sesame Oil (1/2 tsp)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
.
10.
Bring the broth to a boil, then add the soaked
Tteok Korean Rice Cakes (2 cups)
. Cook for 2-3 minutes or until the rice cake floats up. Serve with
Toasted White Sesame Seeds (1 tsp)
,
Nori Sheets (5)
, and
Kimchi (to taste)
.
