Haejangguk

Step 1

Slice the 1 lb beef brisket into thin strips. In a large pot, heat 1 tbsp sesame oil over medium-high and brown the beef until no longer pink, about 5 minutes.

Step 2

Add the 1 cup kimchi and 4 minced garlic cloves to the pot. Stir-fry for 3 minutes until fragrant and the kimchi softens.

Step 3

Pour in 8 cups water and 2 tbsp soy sauce. Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes until the beef is tender and the broth is rich.

Step 4

Meanwhile, cook the 8 oz noodles according to package directions until chewy, about 5-7 minutes. Drain and rinse with cold water to stop cooking.

Step 5

Add the cooked noodles to the pot and simmer for 2 minutes to warm through. Season with 1 tsp salt, adjusting to taste.

Step 6

Slice the 4 green onions into thin rounds. Ladle the soup into bowls and garnish generously with the green onions. Serve hot.