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Ingredients
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Main Ingredients
Vegetables
Optional Ingredients
Method
Preparation of Broth
- 1
Cook the Beef
In a large pot, add the beef brisket and cover it with 2 liters of water. Bring to a boil over high heat. Skim off any foam that forms on the surface.
- 2
Simmer the Broth
Reduce heat to medium-low and let the beef simmer for about 1.5 to 2 hours, or until the meat is tender. Remove the beef and set it aside to cool.
- 3
Prepare the Broth Base
Strain the broth through a fine mesh sieve into a large bowl to remove any impurities and return the broth to the pot.
Flavoring the Soup
- 4
Add Seasonings
To the strained broth, add Korean red pepper flakes, soy sauce, sesame oil, and salt. Stir well to combine.
- 5
Shred the Beef
Once the beef has cooled, shred it into bite-sized pieces and add it back into the pot.
Adding Vegetables
- 6
Prepare the Vegetables
Chop the green onions, mince the garlic, slice the mushrooms, and julienne the carrot.
- 7
Add to the Soup
Add the green onions, garlic, mushrooms, bean sprouts, and carrot to the pot. Cook for an additional 10-15 minutes until the vegetables are tender.
Final Touches
- 8
- 9
Serve
Taste and adjust seasoning if necessary. Serve hot in bowls, garnished with additional green onions if desired.