Main ingredients
brisket point (chadol yangji)onionblack peppercornsKorean radishgarlicsoup soy saucedashidasaltdangmyeon (glass noodles)egggreen onionsomyeon (thin noodles)
Ttukdak Hyung's Chadol Yangji Clear Gomtang
A cost-effective dish where brisket point (chadol yangji) is boiled until tender, producing a rich and clear broth, served with glass noodles or thin noodles and garnishes.
Ingredients needed 4 servings
Recipe
Cooking tips
- Slicing the boiled brisket while hot causes it to fall apart along the grain; always cool it completely before slicing to get clean, thin slices like a restaurant.
- For a clearer, more refined broth, frequently skim off scum and impurities that rise to the surface during boiling and simmering.
- Season the base with soup soy sauce and dashida midway, and adjust final saltiness with salt to keep the broth from becoming cloudy.
Recommended for
- Those who want a cost-effective, generous beef health soup using large imported cuts of meat.
- Those who enjoy the clear, refreshing Najugomtang style that is simmered with care at home for a long time.
- Those looking for a hearty meal by pairing hot beef broth with noodles or rice.
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