i′ve made this a few times now without the gosari (quite hard to find in small-town germany 🥲) and it’s amazing―especially good for cold days and feeling under the weather, as i am today. quite the panacea. i never change a thing other than omitting the gosari, but i′m hoping my next trip to berlin will prove fruitful.
thanks so much! i use your recipes all the time for my husband, who spent a year abroad in seoul and rather misses the food. ]]>
Oh sorry about that! Actually you don’t need garlic for boiling the meat (step 2), and I have corrected the step. Thanks for letting me know.
]]>Hi! Love your recipes. I had a question, though. In the recipe part, you mention Garlic for the meat. You also separately mention garlic for the seasoning. But how much garlic goes into the meat broth? I can’t find that amount in the recipe. Thank you! ]]>
Fatty brisket is flavorful. You can use a fat separator to remove the fat at the end or chill the broth until the fat solidifies and then remove. A fat separator is not expensive but quick and convenient to have it around. Hope this helps!
]]>The shop owner where I purchased Gosari previously would put the Gosari in a pot, cover with water then add a tsp or so of Baking Soda. The Gosari softens quite nicely! ]]>
You can use it if you want to add more flavor, but not absolutely necessary.
]]>Fresh gosari should be boiled until tender, rinsed and soaked in water for a few hours before being used. This will remove the bitterness.
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