Chadol Suyuk

Silky slices of beef that melt in your mouth. The broth should be clear with aromatics hitting the nose. The sauce provides the necessary zing to cut through the richness.

• Prep time: 15 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 358
• Protein: 44 g
• Carbs: 11 g
• Fat: 15 g

Ingredients

• 600 g Beef rib roast ( very thinly sliced (brisket style) )
• 1.5 L Mineral water
• 1 piece Onion ( halved )
• 5 piece Garlic ( crushed cloves )
• 1 piece Leek ( white part only )
• 1 tsp Black peppercorns
• 4 tbsp Korean soy sauce
• 2 tbsp Rice vinegar
• 1 tsp White sugar
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely chopped )
• 20 g Fresh ginger ( sliced )

Instructions

1. Start the aromatic broth

   In a large pot, pour the mineral water. Add the onion cut in half, the crushed garlic cloves, the sliced fresh ginger, the leek white, and the black peppercorns. Bring to a boil then lower the heat to let it simmer gently. The liquid should remain clear.

2. Poach the beef

   Dip the thin slices of beef into the simmering broth. They will cook almost instantly. As soon as they change color and become tender, remove them gently with a slotted spoon. They should be supple, not rubbery.

3. Prepare the dipping sauce

   Mix the soy sauce, rice vinegar, and sugar in a bowl until dissolved. Add the chopped green onion. The sauce should be bright and balanced to coat the fatty meat.

Chef's tips

• Do not boil the broth once the meat is added, it would toughen instantly.
• Ask your butcher to slice the beef brisket while semi-frozen to achieve extreme thinness.

Storage

Keep for 2 days in the fridge submerged in its broth to prevent drying out. Reheat very gently in a saucepan.