Express Galbitang with Brisket
Serves 2
30 mins prep
20 mins cook
50 mins total
A quick and easy version of the traditional Korean beef short rib soup, made with thinly sliced brisket, sweet potato noodles, and enoki mushrooms for a comforting meal ready in under an hour.
0 servings
Congratulations!
Save $4 cashback on Pete and Gerry's Brown Pasture Raised Eggs Large 12 ea. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on Pete and Gerry's Brown Pasture Raised Eggs Large 12 ea. Scan QR-code and claim coupon
1. Soak the sweet potato vermicelli noodles in cold water for at least 30 minutes. 2. In a large pot over medium-high heat, add the thinly sliced beef brisket, large pieces of spring onion, and minced garlic. Sauté until the beef is cooked through. 3. Pour water into the pot. Bring to a boil. 4. Season the broth with the anchovy tablet, oyster sauce, tuna fish sauce, salt, and pepper. 5. Taste the broth and adjust seasonings to your preference. 6. Add the soaked sweet potato noodles and enoki mushrooms to the pot. 7. Garnish with chopped spring onions. 8. Cover the pot and simmer for about 20 minutes, allowing the noodles to cook and the flavors to meld. 9. Serve hot, optionally with rice.
