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deluluafterhours :

That jewel building 🥰🥰🥰

2026-10-30 06:57:40

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2026-10-30 16:34:34

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[Red heart][Red heart][Red heart]

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This is how to make Umma’s Beef Broth with Shredded Beef, known as Sogogi Yuksu (pg. 250 from our cookbook, UMMA). When Umma makes soups like seaweed soup, she doesn’t make the broth at the same time as the soup. Instead, she makes this broth separately, giving it its own dedicated time to develop a rich, rounded foundation for the soup. Here’s why she takes that extra step: When we were developing our cookbook, we tested multiple times whether we could skip this separate broth and make the soups all in one pot. Trust me, we wanted the convenience too and wanted to simplify it as much as possible. While the soups still tasted good, they just weren’t good enough for us to feel confident sharing the recipes. That’s when we decided this broth needed to be its own recipe. The difference was noticeable. Our soups went from good to amazing, and ultimately, that’s the kind of food we wanted to share with you. MAKES 12 cups broth and 3 cups shredded beef INGREDIENTS: 4 quarts water 1 pound (454g) beef flank steak or brisket, quartered and patted dry 12 ounces (340g) Korean radish, cut into rough 1 1/2‑inch pieces 1 daepa (jumbo green onion; 130g), untrimmed, chopped coarse 1/2 yellow onion (142g), halved 1 1/2 tablespoons coarsely chopped fresh ginger 1 1/2 teaspoons black peppercorns 2 bay leaves INSTRUCTIONS: 1. Bring the water to a boil in a large stockpot. Add the beef, radish, daepa, onion, ginger, peppercorns, and bay leaves to the pot and return to a boil. Reduce the heat to a vigorous simmer, cover, and cook for 10 minutes. Reduce the heat to a simmer and continue to cook, covered, until the meat is tender, about 50 minutes. 2. Transfer the beef to a cutting board, let it cool enough to touch (should still be warm), then shred the beef with your hands into strands about 2 inches long and a little less than 1/2 inch thick. 3. Set a fine-mesh strainer in a large container. Using tongs, discard any large solids from the broth. Pour the broth through the prepared strainer; discard any remaining solids. The cooled broth and shredded beef can be refrigerated separately for up 3 days or frozen for up to 1 month. #koreanfood #soupseason #broth #EasyRecipe #kimchi

This is how to make Umma’s Beef Broth with Shredded Beef, known as Sogogi Yuksu (pg. 250 from our cookbook, UMMA). When Umma makes soups like seaweed soup, she doesn’t make the broth at the same time as the soup. Instead, she makes this broth separately, giving it its own dedicated time to develop a rich, rounded foundation for the soup. Here’s why she takes that extra step: When we were developing our cookbook, we tested multiple times whether we could skip this separate broth and make the soups all in one pot. Trust me, we wanted the convenience too and wanted to simplify it as much as possible. While the soups still tasted good, they just weren’t good enough for us to feel confident sharing the recipes. That’s when we decided this broth needed to be its own recipe. The difference was noticeable. Our soups went from good to amazing, and ultimately, that’s the kind of food we wanted to share with you. MAKES 12 cups broth and 3 cups shredded beef INGREDIENTS: 4 quarts water 1 pound (454g) beef flank steak or brisket, quartered and patted dry 12 ounces (340g) Korean radish, cut into rough 1 1/2‑inch pieces 1 daepa (jumbo green onion; 130g), untrimmed, chopped coarse 1/2 yellow onion (142g), halved 1 1/2 tablespoons coarsely chopped fresh ginger 1 1/2 teaspoons black peppercorns 2 bay leaves INSTRUCTIONS: 1. Bring the water to a boil in a large stockpot. Add the beef, radish, daepa, onion, ginger, peppercorns, and bay leaves to the pot and return to a boil. Reduce the heat to a vigorous simmer, cover, and cook for 10 minutes. Reduce the heat to a simmer and continue to cook, covered, until the meat is tender, about 50 minutes. 2. Transfer the beef to a cutting board, let it cool enough to touch (should still be warm), then shred the beef with your hands into strands about 2 inches long and a little less than 1/2 inch thick. 3. Set a fine-mesh strainer in a large container. Using tongs, discard any large solids from the broth. Pour the broth through the prepared strainer; discard any remaining solids. The cooled broth and shredded beef can be refrigerated separately for up 3 days or frozen for up to 1 month. #koreanfood #soupseason #broth #EasyRecipe #kimchi

Hair thinning after weight loss? You’re not imagining it. Significant weight loss can sometimes trigger hair shedding, leaving your hair looking noticeably thinner. At The Studio X, I specialize in invisible Micro K-Tip extensions customized for fine and thinning hair. ✨ Natural-looking fullness 📍 Downey, CA | Los Angeles & Orange County Ready to explore your options? Start your Virtual Hair Assessment through the link in my bio. #HairThinning #HairLossAfterWeightLoss #WeightLossHairLoss #MicroKTips #thinhairextensions

Hair thinning after weight loss? You’re not imagining it. Significant weight loss can sometimes trigger hair shedding, leaving your hair looking noticeably thinner. At The Studio X, I specialize in invisible Micro K-Tip extensions customized for fine and thinning hair. ✨ Natural-looking fullness 📍 Downey, CA | Los Angeles & Orange County Ready to explore your options? Start your Virtual Hair Assessment through the link in my bio. #HairThinning #HairLossAfterWeightLoss #WeightLossHairLoss #MicroKTips #thinhairextensions

@Mohamed lkrafes @Saffieddineali

@Mohamed lkrafes @Saffieddineali

#fyp #schoollife #secretaccount #viral #xybac

#fyp #schoollife #secretaccount #viral #xybac

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