Korean · Dinner
Beef Bone Broth with Glass Noodles
Korean beef bone broth simmered with brisket until pale and rich, ladled over slippery glass noodles with wilted scallion and a soft-cooked egg. Seasoned simply with soy sauce and garlic, the broth carries deep marrow sweetness balanced against sesame oil and cracked black pepper, served hot in a deep bowl.
$6
15 minsPrep
180 minsCook
195 minsTotal
MediumLevel
Nutrition per serving
612Calories
48.3gProtein
29.8gFat
38.6gCarbs
2.9gSugar
1.1gFiber
1580mgSodium
436mgChol
11.9gSat Fat
890mgPotassium
95mgCalcium
5.4mgIron
3.2mcgVitamin B12
4mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
Instructions
1
Prep
Trim visible surface fat from the beef brisket and smash the garlic cloves with the flat of a knife on a cutting board.
2
Simmer
Place the brisket, garlic, beef stock and water in a small pot over high heat, bring to a boil, then skim off any grey foam that rises.
3
Simmer
Reduce the heat to low and simmer the broth covered partially for 3 hours over low heat until the brisket is fork-tender and the broth turns milky white.
4
Boil
Bring a separate pot of water to a boil over high heat and cook the dangmyeon for 6 to 7 minutes until the strands turn fully translucent and tender.
5
Plate
Drain the noodles into a deep bowl, slice the brisket thinly against the grain, ladle the hot broth and brisket over the noodles, crack the egg into the broth to poach for 3 minutes until the white sets and yolk stays soft, then top with sesame oil, soy sauce, black pepper, salt and sliced scallion and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef brisket
- 4 cups960ml beef stock
- 2 cup480ml water
- 6 cloves6 cloves garlic
- 1 oz28g dangmyeon (Korean sweet potato glass noodles), dry
- 22 scallion
- 22 eggs
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sesame oil
- 1/2 tsp1/2 tsp black pepper
- a pinch of salt, to taste
