11.187 Mu Guk


10 (Fri) July 2020

Mu Guk


by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

The best cut of beef for mu guk is brisket, ideally 1++ hanwoo, which results in a deep umami broth and silky rich meat.

Frankly, I prefer eating the sliced beef, dipped in a bit of sea salt – chef’s sneak peak – before the pieces are put back and served in soup.

This time, I tried searing the outsides of the brisket slabs before putting them into the stock, hoping that the Maillard reaction would contribute even more flavor to the soup.  I think it did, though 1++ hanwoo is plenty flavorful as is.  Just before serving, I removed the slabs from the finished soup, sliced them into bite-sized pieces, and returned them to the soup.

(For more details about the food, see WHAT)

(For more details about the venue, see WHERE IN KOREA)

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