Yukgaejang-Style Spicy Caldo de Res (Korean × Mexican)

Method

1. Rinse the brisket and put it in a 4 L pot with the water, the onion cut in half and half of the garlic, whole. Bring to the boil on high heat, skim off the foam, then turn down to medium-low heat and simmer for 1 h 25 min, until a chopstick slides easily into the meat.

   Add in this stepBeef brisket 350 gWater 2.2 LOnion ½Garlic cloves 2½

   high heat→medium-low heat

2. Soak the glass noodles in warm water for 20 min. Meanwhile cut the corn into 3 cm rounds, cut the spring onions into 5 cm lengths and split the white parts in half, slice the zucchini into 1 cm half-moons, cut the cabbage into 3 cm pieces and rinse and drain the bean sprouts. Finely chop the rest of the garlic.

   Add in this stepKorean sweet potato glass noodles (dangmyeon) 40 g

3. Lift the brisket onto a board, let it cool for 10 min, then pull it into thin shreds along the grain. Strain the broth, discard the onion and garlic and set the broth aside.

4. Wipe out the pot, add the oil, chopped garlic and gochugaru and stir on low heat for 1 min, until the oil turns bright red. Keep the heat low: if it smokes or darkens, the chili turns bitter. Add the shredded beef and soup soy sauce and toss for about 1 minute to coat.

   Add in this stepNeutral oil 1½ tbspGarlic cloves 2½Gochugaru (Korean chili flakes) 2 tbspKorean soup soy sauce (guk-ganjang) 1½ tbsp

   low heat

5. Pour in the strained broth, add the corn and spring onions and cook on medium heat for 10 min, until the spring onions are soft and the broth tastes sweet.

   Add in this stepCorn on the cob 1Thick spring onions 3

   medium heat

6. Add the zucchini, cabbage, bean sprouts, drained noodles and salt and cook on medium heat for 5 min, until the noodles turn clear and chewy. Taste and adjust the seasoning.

   Add in this stepZucchini ½White cabbage 120 gMung bean sprouts 120 gSalt ¾ tsp

   medium heat

7. Beat the egg and pour it in a thin circle over the gently bubbling soup; leave it for 30 seconds without stirring, then give one big stir. Ladle into bowls, top with cilantro and serve with lime wedges to squeeze in just before eating.

   Add in this stepEgg 1Fresh cilantro 8 gLime 1