Yeongdong Gukbap

Rinse the Beef brisket thoroughly under cold water. Place the Beef brisket in a large pot with 2000g of Water and bring to a boil over high heat. Once boiling, reduce heat to medium-low, skim off any foam, and simmer for 1.5 to 2 hours until the Beef brisket is tender.

While the Beef brisket simmers, peel and slice the Korean radish into thin, bite-sized pieces. Mince the Garlic. Chop half of the Green onions into 5cm lengths and finely chop the remaining Green onions for garnish.

Once the Beef brisket is tender, remove it from the pot and let it cool slightly. Strain the beef broth through a fine-mesh sieve to remove any impurities, reserving the clear broth. Shred the cooled Beef brisket by hand into thin strips along the grain.