I’ve been waiting for 2 weeks to make this bloody soup but the heat hit and it was the last thing on my mind.
This was one of my faves growing up and I’d always request this from my mum.
I asked her for the recipe. Of course she didn’t have one, it’s just all measured by eye which is fair enough. I still got the basics off her and it was tasty!
Recipe for 4
500g beef brisket, all fat trimmed off
3 gloves of garlic, whole
2L of water
4 stalks of spring onion cut lengthwise into thirds
Half a bag of beansprouts
100g of cooked gosari (optional, but highly recommended)
4 fat cloves of garlic, minced
3 tbs sesame oil
3 tbs gochugaru
2 tbs Gukganjang (soup soy sauce, replace half and half with soy sauce and fish sauce)
1/2 tbs gochujang
1 Thai chilli
Salt and pepper to taste
Handful of glass noodles, cooked
1 egg per person
Rinse brisket to get rid of the blood.
Add onion and garlic to a large pot, add brisket and water.
Boil for 2h covered. Remove any scum when it starts boiling.
Set beef aside to cool, discard of onion and garlic.
Boil gosari for 30 minutes and rinse in cold water. You can buy the type already hydrated which is what I used, just drain and set some aside.
Boil glass noodles, drain and place a small amount in your each serving bowl.
Shred beef into small strands.
Heat sesame oil in a medium pot and add gochugaru. Heat until it bubbles and take off heat. Add gosari and beef and mix. Add garlic, soup soy sauce, gochujang, chilli and mix. Ladle the stock over the veg until it covers it all, probably don’t need all the stock. Bring to boil, add spring onions and cook for 15 mins.
Mix the egg in a bowl and drizzle into the soup, wait a second then slowly mix the egg in. Ladle soup over your glass noodles and serve with rice