Hahm Ji Bach - Beef Noodle Soup 함지곰탕

            함지곰탕 SULRONG TANG
- long simmered beef and bone marrow broth with noodles and pieces of brisket

This was the lowest price item on the menu - $8.99 ( typically served at lunch, but they were genuinely happy to serve it to me at dinner) and "let me tell you something" - it was unreal. Although thin, almost vermicelli-sized, rice noodles were most likely purchased form a third party vendor ( the noodles were very good, however), and the serving size of beef brisket was rather small (beef is rarely an every day event in most Asian cultures), it is the broth that made the dish - light and lean ( there were a plethora of very small fat spots on top - almost like the ones you'd expect to see over nicely made chicken soup), it was incredibly flavorful and satisfying, yet clean and perfectly colored. That milky-white, light color is extremely difficult to achieve, especially at home.
I was told to add a little white pepper and salt to taste - both were essential individual touches, as they brought that broth to exactly the flavor I was craving at the time.
   

Taken on: April 20, 2013

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Sets appears in: • Hahm Ji Bach

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Camera: Nikon D90, f/1.4, 1/125 sec, 50mm (=75mm), ISO 400 (more info) (hide info)

Camera:	Nikon D90
Lens:	50.0 mm f/1.4
Aperture:	f/1.4
Exposure Time:	0.008 sec (1/125)
Focal Length:	50mm (35mm equivalent: 75mm)
ISO:	400
Exposure Bias:	0 EV
Flash:	No Flash
Exposure Program:	Aperture-priority AE
Exposure Mode:	Auto
Metering Mode:	Multi-segment
White Balance:	Manual
Gain Control:	Low gain up
Contrast:	High
Saturation:	High
Sharpness:	Hard
Color Space:	Uncalibrated
Software:	Adobe Photoshop CS5.1 Macintosh
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