Brisket is the go-to cut for soups, almost synonymous with broth-making. Its rich, savory protein enhances the flavor of the broth, making it an excellent choice for stock. Whether in winter for seaweed soup or Seolleongtang or in the sweltering summer for chilled noodle broth, brisket holds a special place in the hearts of Koreans who cherish the tradition of beef soup dishes.
 
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