How to: Modern Korean Meal - Hansik Set A

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Homemade broth is healthier and more flavorful.

Optional: Pre-soak Korean dangmyeon noodles in cold water for an hour (or until they turn soft).

Pat down the beef brisket with paper towels to soak up any residual blood, then cut into thin bite-sized strips. Wrap the pieces in paper towels to remove extra blood.

Split both spring onion stalks in half and cut them into pinky-length pieces.

Fill a pot with 3 cups of water and add in 3 Dashima squares. Bring to boil on high heat, then reduce to medium-low and let simmer for 3 minutes.

After 3 minutes, pick out the dashima pieces and set the broth aside.

In a large pot or wok, heat 1 tablespoon of vegetable oil and 1 tablespoon of sesame oil on medium-high heat. Add in the beef pieces and stir-fry until most pink is gone.

Add the spring onion pieces to the beef and stir-fry for another minute.

Add the dashima broth to the pot, bring to a boil, and skim off any residual foam.

Lower the heat to medium and let the soup gently simmer for 4-5 minutes.

Season the soup with 1.5 tablespoons of soup soy sauce, 1 tablespoon of minced garlic, and a few shakes of black pepper. If using, add the soaked dangmyeon noodles now.

Let the soup simmer until the noodles are soft.

Taste the soup and add a few pinches of salt if it tastes bland.

Serve alongside a bowl of hot rice.

Cooking Techniques

Spice Level:

Dietary

Allergens