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Ingredients
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Broth & Meat
Dried Cabbage & Seasoning
Aromatics & Garnish
Method
Broth & Meat
Blanch brisket (optional, for clearer broth)
Place brisket pieces in a large pot and cover with cold water. Bring to a vigorous boil for 5 minutes, then drain and rinse the meat under cold water to remove scum. Wipe the pot clean.
Simmer beef for broth
Return the blanched (or raw, if skipping blanch) brisket pieces to the cleaned pot. Add 4 liters of fresh cold water, smashed garlic, halved onion, daikon chunks, and the 10 cm piece of dried kelp. Bring to a boil over high heat. Once boiling, reduce to a gentle simmer and cook uncovered for 90 minutes, skimming any surface foam occasionally for a clear broth.
Remove kelp and continue
After 20–30 minutes of simmering, remove and discard the kelp to prevent bitterness. Continue simmering the brisket until tender (total about 90–120 minutes depending on thickness). Test brisket for tenderness; it should be easily pierced with a fork.
Dried Cabbage & Seasoning
Rehydrate dried cabbage
If your dried napa cabbage is not yet rehydrated, soak it in warm water for 20–30 minutes until pliable. Rinse well, squeeze out excess water, and roughly chop into bite-sized strips. You should have about 200 g rehydrated. Reserve the soaking liquid to adjust broth if desired.
Prepare cabbage and daikon in soup
About 25–30 minutes before the beef is done, add the rehydrated cabbage and the pre-cooked daikon pieces (they were simmering with the meat) back to the pot if you removed any earlier. Stir gently to combine so the cabbage warms through and melds with the broth.
Season the soup
Stir in 2 tbs light soy sauce, 1 tbs rice wine (if using), 1.5 tsp coarse sea salt, and 1 tsp ground black pepper. Taste and adjust: add more salt or soy for saltiness, a splash of the cabbage soaking liquid if you want a deeper cabbage flavor.
Aromatics & Garnish
Slice meat and finish
Remove the brisket pieces to a cutting board. Slice thinly across the grain into bite-sized pieces. Return the sliced brisket to the pot and simmer 2–3 minutes to reheat and let flavors meld.
Prepare scallion garnish
In a small bowl, mix the sliced scallion whites and greens with 1 tsp minced garlic and 1 tsp toasted sesame oil. Reserve a pinch of scallion greens for garnish.
Finish & garnish
Top each bowl with the scallion-garlic mixture and a sprinkle of toasted sesame seeds if using. Offer extra soy sauce, coarse salt, or gochugaru (Korean red pepper flakes) at the table for adjustment.