Holiday soup.
Broth & Stew⏱ 50min👥 6 servings
Ingredients
- 300g of beef brisket.
- 500g of Korean radish.
- 10 pieces of kelp (dashima).
- 1 dried cod (or katsuobushi).
- 1 block of tofu.
- 3 liters of water.
- 1 tablespoon of soup soy sauce (guk-ganjang).
- 1 tablespoon of salt.
Instructions
1
Cut the beef brisket into large pieces, about 3-4 cm in size. Soak them in a mixture of water (1 liter) and sugar (2 tablespoons) for 20 minutes to remove any excess blood.
2
The Korean radish is cut into large pieces, approximately 3 cm square and 2 cm thick.
3
Cut the tofu into large pieces, then pan-fry them until golden brown. After frying, blot off any excess oil.
4
In a pot, combine 3 liters of water and the beef. Bring to a boil, then skim off any impurities that rise to the surface.
5
Add Korean radish and dried pollack to a pot, season with *guk-ganjang* (soup soy sauce) and salt, cover, and simmer over medium-low heat for 15 minutes.
6
Add the tofu and kelp, and simmer for another 5 minutes before serving with Korean radish.
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