Method

Soup base

Prep dried cabbage

Rinse the dried napa cabbage under cold running water to remove dust. Place in a large bowl and cover with warm water. Let soak 20–30 minutes until softened. Drain, squeeze gently to remove excess water, and chop into 1–1.5 inch pieces if pieces are large.

Blanch and rinse brisket (optional to reduce scum)

Place brisket pieces in a pot, cover with cold water, bring to a boil over high heat and boil 2–3 minutes. Drain and rinse the meat under warm water to remove blood and impurities. Wipe the pot clean.

Make the stock

Return the cleaned brisket to the cleaned pot. Add 10 cups water, halved onion, smashed garlic, sliced ginger, dried anchovies (heads removed), and the 2-inch piece of dried kelp. Bring to a gentle boil over high heat, then reduce to a low simmer.

Simmer brisket

Simmer uncovered or partially covered for 1 hour to 1 hour 15 minutes, skimming any foam or scum that rises to the surface occasionally. Cook until brisket is fork-tender but not falling apart.

Add dried cabbage

Remove the kelp and anchovies with a slotted spoon after 25–30 minutes of simmering to avoid bitterness, leaving the onion, garlic, ginger, and meat. After the brisket is tender (about 1 hour), add the rehydrated dried cabbage to the pot. Continue simmering 10–15 minutes until the cabbage is tender and flavors meld.

Season the broth

Stir in coarse sea salt (start with 2 tsp), freshly ground black pepper, and 2 tablespoons soy sauce. If using, dissolve 1 tsp doenjang in a small amount of hot broth and stir in for extra umami. Taste and adjust salt/soy sauce as needed.

Seasoning & finishing

Shred brisket and finish soup

Remove the brisket pieces to a cutting board. Shred or slice the meat into bite-sized pieces. Return the meat to the pot. Stir in 1 tsp sesame oil and 1 tsp gochugaru if you want a hint of heat. Bring back to a gentle simmer for 2–3 minutes to marry flavors.

Prepare rice bowls and garnish

Ladle steamed short-grain rice into individual bowls (about 1 cup rice per serving). Spoon the hot soup with meat and dried cabbage over the rice until the bowl is filled to your liking. Top each bowl with thinly sliced green onions and a sprinkle of toasted sesame seeds.

Serve

Serve Tta Roh Guk Bap hot. Provide additional soy sauce, gochugaru, and coarse salt at the table for individual adjustment. Leftover soup can be cooled and refrigerated up to 3 days; reheat gently on the stove.

Tta Roh Guk Bap 🌶️ Recipe