Beef Brisket Noodle Soup (清燉牛腩湯)
Beef Brisket Noodle Soup (清燉牛腩湯)
Ingredients
For the Soup
- 3 beef brisket, large pieces
- 1 radish, peeled and cut into 1-inch pieces
- 3 ginger, slices
- 3 scallions, white parts only
- 1 onion, peeled and halved
- 2 bay leaves
- 1 teaspoon whole white peppercorns
- 1 teaspoon whole black peppercorns
- 8 cups water, or enough to reach MAX fill line of Instant Pot
- 1 teaspoon salt, to taste
- 2 tablespoons Korean soup soy sauce
- 1 tablespoon fish sauce
For Serving
- 8 ounces noodles, your choice
- 2 cups mixed vegetables, your choice, cooked
- 2 tablespoons green onions, chopped, for garnish
For the Dipping Sauce (Optional)
- 2 tablespoons green onions, chopped
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon black vinegar
- 1/2 teaspoon Korean red pepper powder (gochugaru)
- 1/2 teaspoon sesame seeds
- 1/2 teaspoon fresh chili, minced, or to taste
- 1 teaspoon broth from the soup
- 1/4 teaspoon sugar, to taste
Instructions
- 1
Blanch the beef brisket: In a large pot, bring water to a rolling boil. Add the 3 large pieces of beef brisket and blanch for 3 to 5 minutes to remove impurities. Drain the beef and rinse under cold water.
⏱️ 5 min
- 2
Pressure cook the beef: Place the blanched beef brisket, 3 slices ginger, 3 white parts of the scallions, 1 peeled and halved onion, 2 bay leaves, 1 teaspoon whole white peppercorns, and 1 teaspoon whole black peppercorns into the Instant Pot. Add enough water to reach the MAX fill line (approximately 8 cups). Secure the lid and set the Instant Pot to HIGH Pressure for 35 minutes.
⏱️ 40 min
- 3
Natural release: Once the pressure cooking cycle is complete, allow a natural release for 40 minutes. This passive time is crucial for the beef to continue tenderizing in the broth.
⏱️ 40 min
- 4
Remove aromatics: Carefully open the Instant Pot. Using tongs or a slotted spoon, remove the cooked beef brisket, onion, ginger, scallions, bay leaves, and peppercorns from the pot. Discard the onion, ginger, scallions, bay leaves, and peppercorns.
⏱️ 5 min
- 5
Season the broth: Taste the broth and season with salt as needed, then stir in 2 tablespoons Korean soup soy sauce and 1 tablespoon fish sauce.
⏱️ 2 min
- 6
Cook radish: Add the peeled and cut radish to the seasoned broth in the Instant Pot. Set the Instant Pot to Sauté mode (or transfer to a stovetop pot) and simmer for about 20 minutes, or until the radish is tender.
⏱️ 20 min
- 7
Slice and simmer beef: While the radish is cooking, slice the cooked beef brisket into bite-sized pieces. Return the sliced beef to the soup and let it gently simmer on low heat with the radish. This allows the beef to absorb more flavor from the broth.
⏱️ 10 min
- 8
Prepare serving components: Cook your choice of noodles and mixed vegetables separately according to package directions.
⏱️ 10 min
- 9
Prepare dipping sauce (optional): In a small bowl, combine 2 tablespoons chopped green onions, 1 teaspoon sesame oil, 1 tablespoon soy sauce, 1 teaspoon black vinegar, 1/2 teaspoon Korean red pepper powder (gochugaru), 1/2 teaspoon sesame seeds, 1/2 teaspoon minced fresh chili, 1 teaspoon broth from the soup, and sugar to taste. Mix well.
⏱️ 5 min
- 10
Serve: Divide the cooked noodles and vegetables among serving bowls. Ladle the hot beef brisket soup with radish and beef over the noodles and vegetables. Garnish with chopped green onions. Serve immediately, with the optional dipping sauce on the side for the beef.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Brisket Noodle Soup (清燉牛腩湯)
For the Soup
- 3 beef brisket, large pieces
- 1 radish, peeled and cut into 1-inch pieces
- 3 ginger, slices
- 3 scallions, white parts only
- 1 onion, peeled and halved
- 2 bay leaves
- 1 teaspoon whole white peppercorns
- 1 teaspoon whole black peppercorns
- 8 cups water, or enough to reach MAX fill line of Instant Pot
- 1 teaspoon salt, to taste
- 2 tablespoons Korean soup soy sauce
- 1 tablespoon fish sauce
For Serving
- 8 ounces noodles, your choice
- 2 cups mixed vegetables, your choice, cooked
- 2 tablespoons green onions, chopped, for garnish
For the Dipping Sauce (Optional)
- 2 tablespoons green onions, chopped
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon black vinegar
- 1/2 teaspoon Korean red pepper powder (gochugaru)
- 1/2 teaspoon sesame seeds
- 1/2 teaspoon fresh chili, minced, or to taste
- 1 teaspoon broth from the soup
- 1/4 teaspoon sugar, to taste
Instructions
- 1
Blanch the beef brisket: In a large pot, bring water to a rolling boil. Add the 3 large pieces of beef brisket and blanch for 3 to 5 minutes to remove impurities. Drain the beef and rinse under cold water.
⏱️ 5 min - 2
Pressure cook the beef: Place the blanched beef brisket, 3 slices ginger, 3 white parts of the scallions, 1 peeled and halved onion, 2 bay leaves, 1 teaspoon whole white peppercorns, and 1 teaspoon whole black peppercorns into the Instant Pot. Add enough water to reach the MAX fill line (approximately 8 cups). Secure the lid and set the Instant Pot to HIGH Pressure for 35 minutes.
⏱️ 40 min - 3
Natural release: Once the pressure cooking cycle is complete, allow a natural release for 40 minutes. This passive time is crucial for the beef to continue tenderizing in the broth.
⏱️ 40 min - 4
Remove aromatics: Carefully open the Instant Pot. Using tongs or a slotted spoon, remove the cooked beef brisket, onion, ginger, scallions, bay leaves, and peppercorns from the pot. Discard the onion, ginger, scallions, bay leaves, and peppercorns.
⏱️ 5 min - 5
Season the broth: Taste the broth and season with salt as needed, then stir in 2 tablespoons Korean soup soy sauce and 1 tablespoon fish sauce.
⏱️ 2 min - 6
Cook radish: Add the peeled and cut radish to the seasoned broth in the Instant Pot. Set the Instant Pot to Sauté mode (or transfer to a stovetop pot) and simmer for about 20 minutes, or until the radish is tender.
⏱️ 20 min - 7
Slice and simmer beef: While the radish is cooking, slice the cooked beef brisket into bite-sized pieces. Return the sliced beef to the soup and let it gently simmer on low heat with the radish. This allows the beef to absorb more flavor from the broth.
⏱️ 10 min - 8
Prepare serving components: Cook your choice of noodles and mixed vegetables separately according to package directions.
⏱️ 10 min - 9
Prepare dipping sauce (optional): In a small bowl, combine 2 tablespoons chopped green onions, 1 teaspoon sesame oil, 1 tablespoon soy sauce, 1 teaspoon black vinegar, 1/2 teaspoon Korean red pepper powder (gochugaru), 1/2 teaspoon sesame seeds, 1/2 teaspoon minced fresh chili, 1 teaspoon broth from the soup, and sugar to taste. Mix well.
⏱️ 5 min - 10
Serve: Divide the cooked noodles and vegetables among serving bowls. Ladle the hot beef brisket soup with radish and beef over the noodles and vegetables. Garnish with chopped green onions. Serve immediately, with the optional dipping sauce on the side for the beef.
⏱️ 3 min