Beef Brisket Hangover Soup (Yangji Haejangguk)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Remove the beef brisket that was boiled for the broth and slice it thinly.
2. Tear the mushrooms into small pieces, slice the zucchini into flat half-moons, and slice the chili pepper and green onion on the diagonal.
3. Score the cherry tomatoes with a cross, blanch them in boiling water, and peel them.
4. Heat cooking oil (10g) in a pot, stir-fry the minced garlic to release its aroma, then add the cherry tomatoes and stir-fry.
5. Add the broth (300g), soybean sprouts, beef, oyster mushrooms and zucchini, season with the soup soy sauce and salt, and boil.
6. Finish by adding the diagonally sliced cheongyang chili pepper and green onion.