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MAKES 3/4 LB.

Though some Koreans still press their meat between two stones, many now use a weighted-down dish.

1 lb. first-cut beef brisket
10 cups water
1½ tsp. salt

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1. Trim fat from brisket. Put brisket, water, and salt into a small pot; bring to a boil over medium-high heat, skimming any foam that rises to the surface. Reduce heat to medium-low and simmer until meat is very tender, 2½-3 hours. Transfer meat to a plate. (About 7 cups of stock will remain. Use it to make a soup, if you like.) Cover with plastic wrap and set another plate on top. Put a small heavy pot on top of place to weight meat down, and refrigerate overnight.

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