10 (Fri) July 2020
-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.
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)