Chueo-tang Style Spicy Korean Breakfast Stew

Ingredients

• 500 g Beef Brisket
• 1 head Napa Cabbage
• 3 tbsp Gochugaru
• 2 tbsp Doenjang
• 6 cloves Garlic
• 0.5 cup Perilla Seed Powder
• 4 stalks Green Onions

Instructions

1. 1

   Boil brisket in 2 liters of water with garlic and onion for 90 minutes until tender.

2. 2

   Shred the beef and reserve the broth.

3. 3

   Blanch the Napa cabbage, squeeze out excess water, and chop coarsely.

4. 4

   Mix cabbage with doenjang, gochugaru, and minced garlic.

5. 5

   Add cabbage mixture and shredded beef back to the broth.

6. 6

   Simmer for another 20 minutes, then stir in perilla seed powder to thicken.

7. 7

   Serve hot with sliced green onions.