Galbi-tang with Shaved Beef Brisket

How to make it

1. 1

   Prep

   • If the beef brisket slices are stuck together, peel them apart one by one. / • Separate the white and green parts of the green onions and slice both on the diagonal. / • Soak the dangmyeon noodles well in lukewarm water, then drain them. / • Mince the garlic fine, or use pre-minced garlic.

2. 2

   Preheat the pot over medium heat and sauté the beef brisket, keeping the slices from clumping.

3. 3

   Once the fat renders out, add the oyster sauce, tuna extract sauce, matsul, and minced garlic and sauté about 30 seconds to bring up the aroma.

4. 4

   Pour in 6¾ cups of water and bring to a boil. Once it boils, skim off the foam that rises to the top.

5. 5

   Add the green onions and the soaked dangmyeon noodles and simmer until the noodles turn translucent.

6. 6

   Adjust the final seasoning with salt and black pepper.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• Adding the water before sautéing the beef brisket leaves the broth tasting thin.
• Too much oyster sauce and tuna extract sauce makes it taste of seasoning rather than galbi-tang.
• Leaving the dangmyeon noodles in the broth too long swells them and makes both the texture and the broth heavy.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• Too much fat on top? Blot it off with a paper towel. Under-seasoned? Adjust with salt only.
• Too salty? Add more water or stock. A block of tofu or a potato will soak up the salt.

Storage

The broth and meat keep 2 days refrigerated. Better not to store the dangmyeon noodles — add them right before eating.