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Explore How to make Korean beef broth, the foundation for good Korean soup recipe!#cooking #koreanfood #soup with 168,577 views, 9,447 likes, and 80 comments. Experience the impact of this video content that has captured audience attention.

This is how to make Umma’s Beef Broth with Shredded Beef, known as Sogogi Yuksu (pg. 250 from our cookbook, UMMA). When Umma makes soups like seaweed soup, she doesn’t make the broth at the same time as the soup. Instead, she makes this broth separately, giving it its own dedicated time to develop a rich, rounded foundation for the soup. Here’s why she takes that extra step: When we were developing our cookbook, we tested multiple times whether we could skip this separate broth and make the soups all in one pot. Trust me, we wanted the convenience too and wanted to simplify it as much as possible. While the soups still tasted good, they just weren’t good enough for us to feel confident sharing the recipes. That’s when we decided this broth needed to be its own recipe. The difference was noticeable. Our soups went from good to amazing, and ultimately, that’s the kind of food we wanted to share with you. MAKES 12 cups broth and 3 cups shredded beef INGREDIENTS: 4 quarts water 1 pound (454g) beef flank steak or brisket, quartered and patted dry 12 ounces (340g) Korean radish, cut into rough 1 1/2‑inch pieces 1 daepa (jumbo green onion; 130g), untrimmed, chopped coarse 1/2 yellow onion (142g), halved 1 1/2 tablespoons coarsely chopped fresh ginger 1 1/2 teaspoons black peppercorns 2 bay leaves INSTRUCTIONS: 1. Bring the water to a boil in a large stockpot. Add the beef, radish, daepa, onion, ginger, peppercorns, and bay leaves to the pot and return to a boil. Reduce the heat to a vigorous simmer, cover, and cook for 10 minutes. Reduce the heat to a simmer and continue to cook, covered, until the meat is tender, about 50 minutes. 2. Transfer the beef to a cutting board, let it cool enough to touch (should still be warm), then shred the beef with your hands into strands about 2 inches long and a little less than 1/2 inch thick. 3. Set a fine-mesh strainer in a large container. Using tongs, discard any large solids from the broth. Pour the broth through the prepared strainer; discard any remaining solids. The cooled broth and shredded beef can be refrigerated separately for up 3 days or frozen for up to 1 month.

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