Korean Beef Brisket Soybean Paste Noodles
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Only the foam gets skimmed from this doenjang broth, and the brisket fat left in gives the soybean-paste soup a rich, beefy body.
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Onion, zucchini, and oyster mushrooms simmer before the meat goes in, and their sweetness softens the salty, fermented edge of the paste. The final adjustment comes from soup soy sauce rather than more paste, since doenjang brands differ in saltiness. The thick knife-cut noodles cook right in the pot rather than separately, thickening the broth with their starch and giving it a heavier, almost creamy feel. If the soup reduces until it turns too cloudy or salty, 100 ml of water and one more boil set it right.
Ingredients
Instructions
- 1
Slice 80 g onion, cut 80 g zucchini into half-moons, and tear 100 g oyster mushrooms along their fibers.
Separate any stuck beef brisket slices so they cook quickly and do not clump in the broth.
- 2
Pour 900 ml water into a pot and press 2 tbsp doenjang through a fine strainer into it.
Heat over medium-high heat until the paste is fully dissolved and small bubbles form around the edge.
- 3
Add the onion, zucchini, and oyster mushrooms to the doenjang broth.
Lower to medium heat and simmer for about 6 minutes, until the onion softens slightly and the vegetables begin seasoning the broth.
- 4
Spread 180 g beef brisket slices into the pot and raise the heat to high.
Boil for 2 to 3 minutes, skimming only the foam on top while leaving the rendered fat in the broth.
- 5
Add 300 g fresh kalguksu noodles and loosen them immediately with chopsticks.
Cook over medium-high heat for 5 to 6 minutes, stirring occasionally, until the thicker noodle centers are tender.
- 6
Stir in 1 tbsp minced garlic and adjust the final seasoning with soup soy sauce.
If the broth looks too cloudy or tastes salty, add 100 ml water, bring it back to a boil, then serve hot.
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