Korean Beef Broth

This basic Korean beef-based broth can be used as a base for Korean soups, stews, and even for enhancing the flavor of meat dishes and stir-fries.

• 2 pounds beef brisket, rinsed*
• 8 quarts of water (2 gallons or 32 cups) or enough to fill your large soup pot

1. In a large pot over high heat, bring water and brisket to a boil.
   
   
2. Turn down to a simmer and cook uncovered for at least 2 hours.
   
   
3. Skim top every so often of scum and fat.
   
   
4. Remove brisket from broth and slice for soups and stews or reserve for later use.
   
   
5. Use broth immediately or store in fridge or freezer for later use in Korean soups and stews.

(Serves 12)

*I like to use brisket so that I can use the meat in other dishes, but almost any beef cut or beef bones will do. Simmered meaty bones will produce a rich bone broth, which is also useful in Korean cooking.

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