Korean Beef Noodle Soup
by Anita Lo
Chef's Notes: This is my take on a Korean classic. The broth is filled with intricate spices that stay fresh for months. Here I'll tell you how to shop for these worthwhile ingredients and prepare a traditional, spiced dish that will warm the entire family.
Cut the brisket into two or more pieces against the grain, so that the grain is about 2 inches in length. Season with salt and pepper and mix with the garlic, soy, and sugar. Turn to coat all sides.
Heat a large, heavy-bottomed pot on medium and add the oils. Add the onion and cook, stirring until translucent, about 7 minutes.
Add the garlic and chili and cook until aromatic, stirring frequently. Add the brisket, 8 cups water (2 liters), the anchovies, kombu and scallion whites. Bring to a boil, then turn to a simmer until the brisket is fork tender, about 3 1/2 hours, adding water as necessary to keep the meat submerged.
Remove the meat and shred into bite-sized pieces. Remove and discard the kombu. For the broth, add the fish sauce and soy sauce to the cooking liquid. Taste and add more sugar, salt and pepper as needed. Add the daikon and bring back to a boil. Add the zucchini and bring back to a boil.
In a separate pot, boil the noodles in a medium saucepan to reheat and divide among 4 noodle soup bowls. Dividing evenly, top the noodles with the shredded meat, broth, and cooked vegetables. Garnish with the scallion greens and serve immediately.
Skills you'll learn