Cooking Instructions
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Step 1
In a cotton soup bag, add
Dried Sea Kelp (2)
and
Dried Anchovies (1/4 cup)
.
Step 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.
Step 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.
Step 4
In a separate bowl of
Eggs (3)
white and yolk, season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Beat until combined.
Step 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.
Step 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.
Step 7
On a cutting board, slice the egg white into thin strips. Repeat with the egg yolk and set aside.
Step 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 (1/2 Tbsp)
. Stir to combine. Simmer over low heat.
Step 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)
.
Step 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)
.
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