Choi Kang-rok's Nikusui
A clear and deeply flavored Osaka specialty soup dish made by simmering plenty of beef in bonito broth.
Ingredients needed 2 servings
Recipe
Cooking tips
- To achieve a beautiful soft-boiled egg shape, crack the eggs into small bowls beforehand rather than directly into the broth, as they will disperse easily. Gently slide them into the boiling broth.
- To maximize the clean and refreshing taste of the beef-infused broth, the key is to frequently and perfectly remove any rising impurities.
- Using thinly sliced beef, such as for shabu-shabu or beef brisket, ensures it cooks tenderly in a short time and the broth extracts flavor well.
Recommended for
- Those who want to enjoy a clean and deep beef soup dish without udon noodles.
- Those who want to taste the tender combination of soft-boiled eggs and savory beef.
- Those looking for a Japanese-style hangover soup with a deep umami flavor that is not overly stimulating.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Striker Chef's Iberico Bone-in Ribeye Steak with Peach Sauce
- Sung Si-kyung's Yakiniku Green Onion Sauce Rice Bowl
- Seonkyoung Longest Yakiniku
- Ttukdak Hyung's Tororo Yakiniku
- Ttukdak Hyung's Butaniku Shogayaki
- Baek Jong-won's Dried Pollack Soup with Beef Bone Broth
- Baek Jong-won's Pork Neck Soup
- Aha Bujang's Jeonju kongnamulgukbap
- Hwang Jin-sun's Crab Meat Soup
- Solo Cooking God's Thick Pork Chop Jjamppong Nokri
