📝 About This Recipe
A refreshing, cold interpretation of the traditional Korean hot pot, this Guksu-jeongol transforms a hearty classic into a sophisticated summer masterpiece. Featuring silky wheat noodles bathed in a crystal-clear, icy beef consommé, the dish is balanced by tender slices of brisket and a vibrant array of julienned vegetables. It is the ultimate restorative meal, offering a clean, umami-rich profile that cools the body while deeply satisfying the palate.
🥗 Ingredients
The Broth & Meat
- 500 grams Beef Brisket (soaked in cold water for 30 mins to remove blood)
- 10 cups Water
- 200 grams Korean Radish (Mu) (peeled and cut into large chunks)
- 6 cloves Garlic (whole)
- 1 inch Ginger (sliced)
- 1 piece Dried Kelp (Dashima) (approx 4x4 inches)
The Noodles & Toppings
- 400 grams Somyeon (Thin Wheat Noodles) (dried)
- 1 medium Cucumber (julienned)
- 1/2 medium Carrot (julienned)
- 4 pieces Shiitake Mushrooms (blanched and thinly sliced)
- 2 large Egg (made into thin omelet strips (Jidan))
Seasoning & Garnish
- 2 tablespoons Korean Soup Soy Sauce (Guk-ganjang) (adjust to taste)
- 3 tablespoons Rice Vinegar (for a bright tang)
- 1 tablespoon Sugar (to balance acidity)
- 1 tablespoon Toasted Sesame Seeds (crushed)
- 1 piece Red Chili (thinly sliced for garnish)
👨🍳 Instructions
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1
In a large pot, combine the beef brisket, 10 cups of water, radish chunks, garlic, ginger, and kelp. Bring to a boil over high heat.
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2
Once boiling, remove the kelp. Lower the heat to a simmer and skim off any foam or impurities that rise to the surface to ensure a crystal-clear broth.
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3
Simmer for approximately 1 hour and 15 minutes, or until the beef is tender. Remove the beef and let it cool; discard the aromatics but keep the radish if desired for garnish.
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4
Strain the broth through a fine-mesh sieve lined with cheesecloth. Season with soup soy sauce, sugar, and rice vinegar. Let it cool to room temperature, then refrigerate until ice-cold (at least 3 hours).
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5
While the broth chills, slice the cooled beef brisket into very thin, bite-sized rectangles against the grain.
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6
Prepare the 'Jidan' (egg garnish): Whisk eggs with a pinch of salt, fry into a very thin omelet in a non-stick pan, then slice into fine ribbons.
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7
Lightly salt the julienned cucumbers and carrots; let sit for 10 minutes, then squeeze out excess moisture to keep them crunchy.
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8
Boil a large pot of water and cook the somyeon noodles for 3-4 minutes. Immediately drain and rinse vigorously in ice-cold water to remove excess starch and achieve a chewy texture.
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9
Divide the cold noodles into four large, chilled bowls, forming neat mounds.
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10
Artfully arrange the sliced beef, cucumber, carrots, mushrooms, and egg ribbons on top of the noodles in a circular pattern.
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11
Carefully pour the ice-cold seasoned broth around the edges of the bowl so as not to disturb the arrangement.
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12
Garnish with crushed sesame seeds and sliced red chili. Serve immediately while the broth is at its coldest.
💡 Chef's Tips
For an extra-cold experience, freeze a small portion of the broth in an ice cube tray and add them to the bowl before serving. Always rinse your noodles in ice water until they feel cold to the touch; this stops the cooking process and prevents sogginess. If you prefer a deeper flavor, you can add a tablespoon of toasted sesame oil to the broth just before serving, though it may slightly cloud the clarity. When slicing the brisket, ensure it is completely cold; this allows for paper-thin slices that melt in the mouth.
🍽️ Serving Suggestions
Pair with a side of crisp, well-fermented Baechu-kimchi (Napa cabbage kimchi) for a spicy contrast. Serve with a small dish of hot mustard paste on the side for those who enjoy a nasal-clearing kick. A glass of chilled Barley Tea (Boricha) complements the earthy tones of the wheat noodles perfectly. For a complete meal, serve alongside Korean vegetable pancakes (Pajeon) to add a warm, crispy texture to the table.