This dish is made by boiling cow leg bones to make a clear broth. The bones are then removed, and the beef brisket is thinly sliced from the bone. Rice is added to the broth, topped with slices of beef brisket, and served with kkakdugi (diced radish kimchi).
Ingredients (serve 4)
4 cups cooked rice (2 lb, 920g), 10 oz (300g) beef broth (brisket, shank), 8 cups water (2L), 4 cloves garlic whole black pepper as needed, 5 oz (150g) white radish, 1 large green onion (1 oz, 30g), 3 oz (90g) bean sprouts
Seasoning 3 tablespoons gochut-garu (red chili pepper powder), 2 tablespoons vegetable oil, 3 tablespoons soy sauce for soup, 2 tablespoons sesame oil, 1 tablespoon minced garlic, salt as needed
1. Soak the beef in cold water for 30 minutes to remove any blood.
2. In a large saucepan, pour 8 cups of water and bring to boil over high heat. Add the beef, white radish, green onion and garlic and cook for 30 minutes until the beef is fully cooked and still tender. Skim off any foam and fat on the surface.
3. Cut the beef into thin slices or shred into thin strips. Strain the beef broth in a colander with cheesecloth and then let it cool.
4. Cut the cooked radish into 1x1x¼-inch (2.5×2.5×0.5-cm) pieces. Slice the green onion into 1-inch (2-cm) long segments.
5. Remove the tail of bean sprouts. Wash the bean sprouts and drain.
6. In a small bowl, combine all the ingredients for seasoning and mix well.
1. In a large bowl, place the beef and radish. Add the seasoning and mix well.
2. Heat a large saucepan, stir-fry the beef and radish and then add the beef broth. Bring to boil over medium heat. Once it boils, add bean sprouts and green onion and boil for 30 minutes. Season to taste with salt.