Korean Warm Brisket Parsley Noodles
Brisket toughens when overcooked. Simmer 80 g sliced onion in 900 ml water for about 2 minutes, add 180 g brisket slices one by one so they do not clump, and simmer over medium heat for 4 minutes, skimming foam and fat, before seasoning the broth. Cook 160 g somyeon in another pot for 3 minutes and rinse off the starch under cold water, then return the broth to high heat, add the minari for 20 seconds, and ladle it over the noodles.
Quick answer
- Total time
- 33 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
A clear, gently beefy broth carries thin somyeon, slices of brisket, and a handful of minari, the Korean water parsley whose sharp, grassy smell rises first from the bowl.
Read more
Seasoning stays minimal, just soup soy sauce, garlic, salt, and pepper, and with the floating fat skimmed off, the brisket adds savoriness without making the soup greasy.
Ingredients
Instructions
- 1
Cut 70 g minari into 5 cm lengths, swirl it briefly in water, and drain well in a sieve.
Slice 80 g onion thinly along the grain, checking that no grit or excess water remains.
- 2
Put 900 ml water and the sliced onion in a pot and bring it to a boil over high heat.
Once bubbling, lower to medium and simmer about 2 minutes, until the onion edges look slightly translucent.
- 3
Separate 180 g brisket slices and add them one by one so they do not clump.
Simmer over medium heat for only 4 minutes, skimming foam and floating fat to keep the broth clear.
- 4
Season the broth with 1.5 tbsp soup soy sauce, 1 tsp minced garlic, 0.25 tsp black pepper, and 0.5 tsp salt.
Taste while it is hot, and add a little water if the saltiness feels too strong.
- 5
In another pot, cook 160 g somyeon noodles in boiling water for 3 minutes.
Rinse under cold water while rubbing lightly to remove starch, then drain thoroughly and divide the noodles into serving bowls.
- 6
Return the broth to high heat and add the minari for just 20 seconds, only until it turns brighter and aromatic.
Ladle the brisket and hot broth over the noodles and serve immediately while the bowl is steaming.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Beef Brisket & Water Parsley Chili Stew
Beef brisket slices, Minari (water parsley)
Spicy Vinegared Octopus Muchim
Minari (water parsley), Onion
Korean Water Parsley Kimchi
Minari (water parsley), Onion