Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large pot, add the beef brisket along with enough water to fully submerge it, approximately 6-8 cups. Bring to a boil, then simmer gently for 30 minutes.
- Skim the surface to remove impurities and foam.
- Stir in soy sauce, gochujang, gochugaru, and minced garlic. Simmer for another 10 minutes.
- Add onion, napa cabbage, cubed tofu, and sliced daikon radish. Stir gently and cover the pot. Simmer for an additional 20 minutes.
- In a small pan, heat sesame oil and sauté green onions for about 2 minutes. Add to the soup.
- Season with salt and pepper to taste. Simmer for an additional 5-10 minutes.
- Serve the hot soup in bowls alongside cooked white rice.
Nutrition
Notes
For optimal flavor and satisfaction, enjoy with friends and family during cold months.
