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Method :
Prepare the beef shanks - Put the
bones in a large bowl of cold water for about 2 hours. Keep changing the
water until there is not more blood.
Make the broth - In a 15-quart pot,
add water and prepared beef shanks. Boil over high heat for 1 hour. Reduce
the heat to medium-high and let simmer for 2 hours. Add the brisket and
let simmer for 2 more hours (you may need to add more water at some point,
but the level will reduce to about half by the end of the cooking
process). Remove any oil that comes out of the beef shanks with a ladle.
Cook the noodles - Put the noodles in
boiling water and cook for about 6 minutes (make sure to stir a few times
to separate the noodles). When the water in the pot is about to overflow,
add an additional 1/2 cup of cold water. This arrests the boiling process
and will make the noodles more tender. Drain and then put in cold water
right away to cool. Drain again and use for soup (can be kept up to 1 hour
if refrigerated).
To serve - Take out the brisket from
the broth and thinly slice it. Put the cooked noodles in a serving bowl
and add the hot beef broth. Add on the sliced beef brisket and scallions.
Add salt and black pepper to taste.
Serves 6
Long ago, a Korean king wished to share the
cow he had just sacrificed with his people. But there were a lot of them,
and only one cow. So he made a stew, and everyone got a few pieces of beef
in their bowl. Whip up a bowl of rice, and thank the king for his recipe.
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