Directions
- 1Soak brisket in water for half an hour, then combine with dashi, black peppercorns, green onion bulbs, garlic, onion, korean radish, and water.
- 2Pressure cook for 40 minutes, then set the brisket aside to cool and strain the broth.
- 3Strain out as much of the fat as you can.
- 4Let the broth cool before adding some dongchimi broth.
- 5Mix equal parts of broth and dongchimi broth.
- 6Put this in the freezer for a couple of hours to make a slush.
- 7Thinly slice some korean radish.
- 8Add sugar, salt, gochugaru, and vinegar to the sliced radish and mix thoroughly, then set aside.
- 9Prepare the other ingredients: hard-boiled eggs, thinly sliced cucumbers, and ground sesame seeds.
- 10Thinly slice the cooled brisket.
- 11Season the icy cold broth to your liking.
- 12Cook the noodles for 30 seconds to a minute.
- 13Rinse the noodles thoroughly under cold water.
- 14Build your bowl by layering the noodles, radish, cucumbers, brisket, and egg.
- 15Pour the seasoned broth over the ingredients.
- 16Add vinegar to taste.
Ingredients
- 1 brisket
- 8 cups water
- 1 tablespoon dashi
- 5 black peppercorns
- 2 green onion bulbs
- 2 cloves garlic
- 1 onion
- 1 korean radish
- 1 part dongchimi broth
- 1 korean radish
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 tablespoon gochugaru
- 1 tablespoon vinegar
- 2 hard-boiled eggs
- 1 cucumber
- 1 tablespoon brown sesame seeds
- 1 tablespoon soup soy sauce
- 1 tablespoon sugar
- 1 bundle cheongjangmyeon noodles
- 1 tablespoon vinegar
Equipment
pressure cookerstrainerbowlknifecutting boardmortar and pestlepotcolander
Related recipes
Pipikaula
Japanese · Soup
Crunchy Crab Rice Paper Snacks
Japanese · Soup
Ramen Balls
Japanese · Soup
Dietitian's Instant Ramen
Japanese · Soup
Viral Ramen Recipe
Japanese · Soup
Easy Crockpot Dinner
Japanese · Soup2h 15m
Honey Soy Chicken Bowl
Japanese · Soup15m
Miso Chicken Ramen
Japanese · Soup
Ramen Eggs
Japanese · Soup
Curry Udon
Japanese · Soup
20-minute ramen
Japanese · Soup20m
Coconut Chili Ramen with Crispy Pork
Japanese · Soup30m