Beef Brisket Haejangguk with Cherry Tomatoes

Remove the brisket used to make the broth and slice it thinly.

Tear the mushrooms into thin strips, cut the zucchini into flat half-moons, and slice the chili and green onion diagonally.

Score the cherry tomatoes with a cross, blanch in boiling water and peel.

Heat the oil in a pot, sauté the garlic until fragrant, then add the cherry tomatoes and stir-fry.

Add the broth, bean sprouts, beef, mushrooms and zucchini, season with the soy sauce and salt and simmer.

Finish with the sliced chili and green onion.