← World Ingredient GuideMeat, seafood & tofu

Beef brisket

Beef brisket / 양지 yangji / nạm

Flavor and role: A cut from the chest with a visible grain; long simmering makes it tender and draws out a rich broth.
Typical dishes and uses: Vietnamese pho broth, yukgaejang, miyeokguk (seaweed soup), Texas barbecue brisket.
Substitutes: Beef shank or chuck 1:1. Long simmering is needed either way.
Storage: Refrigerate 3 days, freeze 6 months. Soak in cold water for 30 minutes before simmering to draw out the blood.
Main countries: Korea · Vietnam · United States
Used in this book: Pho Bo (Vietnamese Beef Noodle Soup)Gyudon (Japanese Beef Bowl)Beef Mafé Mul-naengmyeon (Cold Buckwheat Noodles in Icy Beef Broth)Beef rendang Shchi (Russian Cabbage Soup)Tteokguk (Korean Rice Cake Soup)Yukgaejang (Spicy Korean Beef and Leek Soup)Asado Negro Bánh Mì (Venezuelan × Vietnamese)Old-Polish Three-Meat Bigos with Porcini Budae Jeongol with Brisket Broth and Aged Chilli Paste Yukgaejang-Style Spicy Caldo de Res (Korean × Mexican)Peshawari Hand-Chopped Chapli Kebab Beef Brisket Doenjang Jjigae with Rice-Water Stock Feijoada Completa with Garlic Kale and Farofa Galbi-jjim Grilled Cheese with Dipping Jus Clear Double-Beef Galbitang with Brisket and Egg Ribbons Gochujang Goulash with Korean Rice Cakes Kimchi Cheese Gyudon Gyudon Rice Burger Slow-Simmered European-Style Beef Curry Kare-Kare Beef Udon with Shrimp-Paste Chili Oil (Filipino × Japanese)Red Wine Braised Steak and Cheddar Pie Pyongyang-Style Mul-naengmyeon with Brisket and Shank Phở Đặc Biệt with 4-Hour Oxtail Broth Baked Pirozhki with Braised Beef and Golden Onion Rendang beef tacos Slow-Braised Pork and Beef Tourtière Beef Brisket Tteokbokki with Chili Oil and Jammy Eggs Clear Brisket Broth Tteokguk with Traditional Garnishes Daegu-Style Yukgaejang with Leek Chilli Oil Yukgaejang Birria Tacos (Mexican × Korean)Yukgaejang Bibim-myeon (Spicy Beef Mixed Noodles)

Updated 2026-10-10