Step 1

Trim any fat off the brisket. Soak it in cold water for 10-15 minutes to draw out any blood in the meat.

Step 2

Peel the onion. Clean the green onion and cut off the root ends.

Step 3

Bring a pot of cold water with the meat and onions to a boil on medium high heat. Do not cover.

Step 4

When it starts to boil, you will see some brownish foam appear on the surface. Skim off the foam as they are just impurities from the meat and will cloud up the soup.

Step 5

Reduce the heat to low and let the soup simmer for 1 hour.

Step 6

Test the tenderness of the meat by piercing it with a fork or the sharp point of a knife. If it goes in easily without much resistance and there’s no blood coming out, the meat is ready to be taken out. Let the meat rest on the cutting board for a couple minutes before slicing.

Step 7

Cut the meat against the grain, cover, and set it aside.

Step 8

Serve some of the meat slices by itself with some soy sauce and vinegar. This is called Sogoki Sooyuk (소고기 수육) and is often served separately with the soup.

Step 9

Lightly season the soup by adding some good quality sea salt. Start with 1-2 tsp, stir it well, then taste and adjust. It is best to let each person finish the seasoning with some salt and pepper to their taste.

Step 10

Serve the soup by adding a few pieces of the sooyuk and some freshly cut green onions. I love just adding rice into the soup and eating it together with some kimchi or other side dishes.