Korean Beef Brisket Soybean Paste Noodles
Knife-cut wheat noodles swim in a soybean paste broth enriched by thin slices of beef brisket that release their marbled fat into the simmering liquid. The doenjang lends the broth a fermented, earthy depth, while the brisket fat adds body and a gentle richness that rounds out each spoonful. Because the noodles are hand-rolled and sliced with a knife, their uneven thickness creates varied textures, with thinner edges going silky and thicker centers retaining a satisfying chew. Zucchini, potato, and onion cook alongside the noodles, contributing natural sweetness that tempers the saltiness of the paste. Minced garlic and sliced scallion stirred in at the end lift the aroma. The broth thickens as it reduces, so starting with extra liquid ensures a generous, soupy finish.
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Instructions
- 1
Add water to a pot and dissolve doenjang through a strainer for a smooth broth.
- 2
Slice onion, zucchini, and mushrooms, then simmer in the broth for 6 minutes.
- 3
Add brisket slices and skim foam while simmering for 3 more minutes.
- 4
Add kalguksu noodles and cook 5-6 minutes until tender.
- 5
Season with minced garlic and soup soy sauce.
- 6
Turn off heat, rest for 1 minute, and serve hot.
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