Directions

1. 1

   Place the beef brisket (washed) in a large pot and cover with cold water. Bring to a boil over high heat. Once boiling, drain the meat and rinse both the brisket and pot under cold running water to remove any impurities. This par-boiling step ensures a clear, clean broth.

2. 2

   Return the cleaned brisket to the pot and add fresh cold water to cover the meat completely. Add the 3 whole garlic cloves, the 1-inch piece of ginger, and the chopped white onion. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.

3. 3

   Simmer the brisket, garlic, ginger, and onion for approximately 90 minutes, or until the beef is very tender and easily pulled apart with a fork. The internal temperature of the beef should reach a minimum of 145°F.

4. 4

   While the brisket simmers, prepare the seaweed. Place the dried miyeok seaweed in a bowl and cover with cold water. Let it soak for 10 minutes until fully rehydrated and softened. Drain well and set aside.

5. 5

   Once the brisket is tender, carefully remove and discard the whole garlic cloves, ginger piece, and onion pieces from the broth. Cut the cooked brisket into bite-sized pieces or thin slices.

6. 6

   Add the drained rehydrated seaweed to the simmering broth. Add 1 tablespoon of the Joseon ganjang (Korean soup soy sauce). Stir well to combine.

7. 7

   Return the sliced or chunked brisket to the pot with the seaweed and broth. Stir in the remaining 1 tablespoon of Joseon ganjang (Korean soup soy sauce) and the 3 finely minced garlic cloves. Simmer for an additional 5–10 minutes to allow flavors to meld.

8. 8

   Taste the soup and adjust the seasoning with additional Korean soup soy sauce or salt as needed. Divide the soup among 6 bowls and serve hot.