Beef Brisket Short Rib SoupChef Jung Ho-young's Genius 7-Minute

Ingredients−1servings+

• Beef Brisket200g
• Water500cc
• Oyster Sauce1 tablespoon
• Tuna Extract Sauce (chamchi-aek)1 tablespoon
• Mirin1 tablespoon
• Minced Garlic1/2 tablespoon
• Green Oniona generous amount
• Soaked Glass Noodlesan appropriate amount
• Salt1/3 tablespoon
• Black Pepperan appropriate amount

Directions▶ Start cooking

1. Add 200g beef brisket to a pan and stir-fry.
2. Once the beef brisket is cooked, pour in 500cc water.
3. Add 1 tablespoon oyster sauce.
4. Add 1 tablespoon tuna extract sauce (chamchi-aek).
5. Add 1 tablespoon mirin.
6. Add 1/2 tablespoon minced garlic.
7. Once the broth boils, skim off the foam.
8. Add a generous amount of green onion.
9. Add the soaked glass noodles.
10. Add 1/3 tablespoon salt.
11. Serve the finished short rib soup in a bowl.
12. Finally, sprinkle with black pepper.

Tips

• It's good to skim off any foam that forms when the broth boils.

🧑‍🍳 Recipe analysis notes

Supplementary notes from the video analysis. Please check the original video before cooking.

⚠️ Where this goes wrong

• If you stir-fry the beef brisket for too long, it can become tough, so it's important to stir-fry it quickly until just the surface is cooked.
• If the soaked glass noodles are not sufficiently prepared, they may not cook properly within the short cooking time, so make sure to soak them thoroughly beforehand.
• Since the broth is already seasoned with oyster sauce and tuna extract sauce (chamchi-aek), adjust the 1/3 tablespoon salt to taste to prevent it from becoming too salty.

🔄 Substitutions

• If you don't have tuna extract sauce (chamchi-aek), you can substitute with 1 tablespoon anchovy fish sauce or 1 tablespoon soup soy sauce.
• Instead of mirin, you can use 1 tablespoon cheongju (rice wine) mixed with 1/3 tablespoon sugar, or substitute with 1 tablespoon mirin.
• If you don't have oyster sauce, you can use 1 tablespoon soy sauce mixed with 1/2 tablespoon sugar, or add a little seasoning like Korean stock powder (dashida) for umami.

🎚️ Adjusting the taste

• To make it less salty, reduce the amounts of oyster sauce and tuna extract sauce (chamchi-aek) to 1/2 tablespoon each, and adjust the salt by adding a very small amount to taste.
• To reduce sweetness, it's good to use cheongju (rice wine) instead of mirin, and substitute soy sauce for oyster sauce.
• To make it more savory and less rich, use soup soy sauce instead of tuna extract sauce (chamchi-aek), and reduce the amount of oyster sauce.

✔️ Verification notes

• After adding the soaked glass noodles, ensure they are well submerged in the broth and cooked until transparent and soft.
• After adding all ingredients and boiling, always taste the broth to check if the seasoning is appropriate before serving, and adjust if necessary.

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