Directions

1. Step

Finely chop the onion, garlic, shiitake mushrooms, cabbage, and spring onions. Heat cooking oil in a pan over medium heat. Add the garlic and onions, sautéing until fragrant. Stir in the doenjang and cook for another minute until well combined.

2. Step

Add 200ml of water to the pan and mix well. Add the remaining vegetables and stir. Cover and let simmer over medium heat for 2–3 minutes. Set the broth aside while cooking the noodles.

3. Step

Boil the flour noodles until they are about 70% cooked (approximately 1 minute 30 seconds). Rinse with cold water and set aside. Strain the broth (optional), then return it to a clean pan. Add 200ml of soy milk and bring to a gentle simmer. Add the beef brisket and cook until tender.

4. Step

Remove the cooked beef for garnishing. Reheat the noodles briefly, then place them in a serving bowl. Pour the hot broth over the noodles. Arrange the beef, cooked vegetables, spring onions, mushrooms, and a soft-boiled egg on top. Drizzle with chili oil (if using) and garnish with roasted seaweed.