Serves 4
195 min
Cool and Refreshing Korean Beef Noodle Soup
Recipe GLPR9b72b6c8ad7228
A light and aromatic Korean beef broth infused with ginger, garlic, and green onions, simmered until tender and deeply flavored. This cooling soup is perfect for hot days, offering a savory, restorative bowl with lean beef brisket and a clean, minimalist broth.
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Ingredients
1 pound beef brisket
8 cups water
4 cloves garlic, smashed
2 large green onions, cut into thirds
1 (1-inch) piece fresh ginger, peeled
1 1/2 tablespoons soy sauce
Directions
Place the beef brisket in a large pot and cover with cold water. Bring to a boil over high heat, then drain and rinse the beef under cold running water to remove impurities. Return the cleaned beef to the pot.
Add the 8 cups of fresh water to the pot with the beef brisket.
Add the smashed garlic cloves, ginger piece, and green onions to the pot.
Bring the soup to a boil over high heat, then reduce to medium-low and simmer gently for about 2.5 to 3 hours, or until the beef is very tender and easily shreds with a fork.
Remove the ginger piece, garlic cloves, and green onion pieces from the broth using a slotted spoon.
Stir in the soy sauce to season the broth. Taste and adjust seasoning as needed.
Remove the beef brisket from the broth and shred or slice it into bite-sized pieces. Return the beef pieces to the soup.
Chill the soup in the refrigerator for at least 1 to 2 hours, or until completely cooled. Serve cold in bowls.
