Chungcheong-do Eoreumguksu

Prepare the beef broth: In a large pot, combine beef brisket, 100g Korean radish, 30g scallions, 20g garlic cloves, and 1500g water. Bring to a boil, then reduce heat and simmer for 40 minutes, skimming any foam that rises.

Remove beef brisket, 100g Korean radish, 30g scallions, and 20g garlic cloves from the broth. Strain the broth through a fine-mesh sieve to remove any solids. Allow the broth to cool completely, then refrigerate for at least 2 hours until very cold.

While the broth chills, prepare the garnishes. Slice the cooked beef brisket thinly against the grain. Peel and thinly julienne 50g Korean radish and 50g cucumber.