Steps
How to make it
Prep 25 min · Cook 20 min
- Spread out marbled beef slices 150 g on a plate and pat dry with paper towels. Finely chop 1 scallion for garnish.
- Pour 400 ml broth into a soup pot. Bring to a boil over high heat, then reduce to medium and keep the surface at a steady gentle boil (about 95°C; avoid a rolling boil that toughens the meat).
- Pick up beef slices with chopsticks and swish in the hot broth until the color changes and the center is still lightly pink (about 30–60 seconds). Remove immediately.
- Ladle hot broth into a bowl, add the swished beef, and season with a pinch of salt and a pinch of black pepper.
- Top with chopped scallions and serve while the broth is still piping hot; drizzle a little sesame oil if desired.
- Best made and served immediately; do not leave the beef soaking in the broth or the texture will toughen.
