Mo Deum Soo Yook Recipe

Trim & Rinse

Trim any remaining large chunks of surface fat from the brisket, oxtail and cheek. Rinse all beef pieces under cold running water to remove loose blood and debris.

Blanch to remove impurities

Put the brisket, knee (shank), oxtail and cheek into a large pot and cover with 2 liters of cold water. Bring to a rolling boil over high heat. Once boiling, cook 3–5 minutes until foam and scum rise. Using tongs and a slotted spoon, remove the meat and discard the blanching water. Rinse the meat and the pot to remove residual scum.

Combine for long simmer

Return the blanched brisket, knee, oxtail and cheek to the cleaned large pot. Add 5 liters of fresh cold water, the halved onion, crushed garlic, smashed ginger (and optional ginger slices), daikon, tied scallion whites and kombu (if using).

Skim and simmer

Bring slowly to a gentle simmer over medium-high heat. As the pot comes to a simmer, skim any foam that forms with a fine skimmer. Once simmering, reduce heat to low so the broth barely simmers. Cover partially and simmer for 2.5–3 hours, gently skimming occasionally for clarity.

Check doneness

After 2–3 hours the knee (shank), cheek and oxtail should be fork-tender and the brisket fully cooked through but still sliceable. If pieces are not tender, continue simmering and check every 20–30 minutes.

Add salt and white pepper

About 10 minutes before finishing the simmer, season the broth with 1½–2 tablespoons kosher salt (adjust to taste) and 1 teaspoon ground white pepper. Taste and adjust seasoning.

Remove aromatics

Turn off heat. Remove and discard onion, ginger pieces, scallion knot and kombu. Transfer the meats to a cutting board and let rest 5–10 minutes so juices redistribute.

Slice meats

Slice the brisket thin across the grain into bite-sized pieces. Cut the knee, oxtail and cheek into smaller, bite-friendly portions. If you included a plate cut (fat-removed beef) that was raw, you will cook it briefly in the finished broth in the next step.

Clarify or skim fat (optional)

If you prefer a very clear soup, ladle the broth through a fine sieve or cheesecloth into a clean pot. Skim any remaining fat from the surface with a spoon for a leaner presentation.

Assemble and warm thinly sliced plate beef

Divide the sliced brisket, cheek, oxtail and shank among serving bowls. Bring the strained broth back to a gentle simmer. If serving the fat-removed thin plate beef (raw slices), briefly dip each slice into the simmering broth for 7–12 seconds until just cooked but tender; place on top of the bowl. Alternatively, blanch the thin slices in the simmering broth for 10–20 seconds until opaque and tender.

Garnish and season

Ladle hot broth over the meat in each bowl until nearly full. Sprinkle chopped scallions and toasted sesame seeds. Serve with small dipping bowls of light soy sauce mixed with rice vinegar (4 tbs soy, 1 tbs vinegar), a few drops of sesame oil and a pinch of gochugaru if desired.

Accompaniments

Serve hot with steamed rice and kimchi on the side. Provide extra salt and white pepper for diners to adjust seasoning.