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Method:
Blanch the whole brisket in boiling
water, rinse out the scum and remove from water. Bring 15 cups
of water to a boil, return brisket and add seasoning ingredients, cook
over low heat for 1 hour, then remove and cut into thick slices.
Remove the dregs with a sieve. Return brisket again and add in
soy sauce, salt and sugar. Cook for 10 minutes longer and add
Kimchi and cook until the flavor is well absorbed. Bring a pot
of water to a boil. Cook the noodles. Drain and put into
individual soup bowl and pour Kimchi beef and soup over noodles then
garnish with chopped scallions. Serve immediately.
Tips:
Use Kimchi that has fermented for a
longer period of time, in which the flavor is well absorbed, so it
will not lose its flavor after being cooked.
Add the liquid for soaking the Kimchi as
well, to enhance the flavor of the dish.
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