Onmyeon (Korean Warm Somyeon in Beef Brisket Broth)
Onmyeon is a Korean warm noodle soup built on a clear beef brisket broth served over thin somyeon noodles. The brisket simmers in water for about twenty-five minutes to produce a light yet flavorful stock, which is then strained to remove fat and sediment for clarity. Soup soy sauce seasons the broth gradually so its color stays pale, preserving the clean appearance that defines this dish. The noodles are cooked separately and rinsed in cold water to wash away surface starch before being placed in bowls, which keeps the broth from turning cloudy. Shredded brisket, thin egg garnish, and sliced scallion are arranged on top, and hot broth poured over them releases gentle waves of beef aroma and egg richness.
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Instructions
- 1
Simmer beef brisket in 6 cups of water for about 25 minutes to make broth.
- 2
Shred the beef thinly and strain the broth for clarity.
- 3
Season the broth with soup soy sauce, garlic, and salt, then bring to a boil.
- 4
Cook somyeon, rinse quickly in cold water, and place in bowls.
- 5
Top with egg garnish, scallion, and shredded beef, then pour hot broth over.
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