Ingredients
- 400g thinly sliced beef brisket or beef belly (usamgyeop / chadolbagi)
- 1000ml water
- 1 large green onion
- 1 tbsp oyster sauce
- 1 tbsp chicken bouillon (powder or liquid) (substitute: 1 tbsp Korean tuna liquid)
- 1 tbsp minced garlic
- 1 to 2 pinches fine salt (adjust to taste at the end)
- Freshly ground black pepper to taste
Instructions
- Sear Beef: Heat a pot over medium-high heat. Add sliced beef, separating strands with chopsticks, and stir-fry until no longer pink.
- Build Broth: Pour in 1000ml water. Add 1 tbsp oyster sauce, 1 tbsp chicken bouillon, and 1 tbsp minced garlic, then bring to a rolling boil over high heat.
- Skim Foam: Once boiling vigorously, skim off floating foam and excess fat with a spoon for a clean broth.
- Add Green Onions: Stir in sliced green onions (and pre-soaked glass noodles if using) and simmer for 1 minute until tender.
- Season & Serve: Season with 1–2 pinches of salt if needed. Transfer to bowls, dust with black pepper, and serve hot with rice.
Notes
Sear first: Searing beef in the dry pot melts rich fat into the base, creating deep broth flavor without long simmering.
Skim the surface: Skimming off initial foam and floating fat ensures a clear, restaurant-quality broth.
Soaked noodles only: If adding glass noodles, always use pre-soaked noodles so they do not soak up all the broth.
- Prep Time: 1
- Cook Time: 9
- Category: Dinner, Lunch
- Method: Boiling
- Cuisine: korean