Jesa Tangguk (Ancestral Clear Beef Soup)
Quick answer
Jesa-tangguk is a traditional Korean clear soup prepared for ancestral rites and formal family gatherings.
What makes this special
- Brisket soaked in cold water for at least one hour ensures a clean, clear broth.
- Brisket soaked in cold water 15 minutes before simmering for a clear broth
- Radish cooked 10 minutes first to draw natural sweetness into the base
Key ingredients
Core cooking flow
- 1 Soak 250 g beef brisket in cold water for at least 1 hour to draw out blood.
- 2 Cut 250 g Korean radish and 220 g firm tofu into even flat squares so they cook and present neatly.
- 3 Place the brisket and 1500 ml water in a pot and bring it to a boil over medium heat.
Jesa-tangguk is a traditional Korean clear soup prepared for ancestral rites and formal family gatherings. Beef brisket is first soaked in cold water for at least an hour to draw out the blood, then simmered over medium heat for an extended time to produce a clear, deeply flavored stock that forms the foundation of the entire bowl. Skimming the surface regularly during cooking keeps the broth transparent and clean-tasting. Radish cooks until nearly translucent, releasing a gentle natural sweetness into the stock, while blocks of tofu and sliced shiitake mushrooms add contrasting textures. Seasoning is limited to soup soy sauce and garlic, preserving the purity of the broth and allowing each ingredient's flavor to come through undisguised. Fat is skimmed away before serving, producing the spotless, refined finish expected of ritual food. The aesthetic matters as much as the flavor: ingredients are cut into tidy, uniform shapes and arranged with deliberate care, reflecting the reverence that is central to the jesa ritual. Beyond ceremonial occasions, jesa-tangguk is a comforting home-style soup enjoyed at holidays and family meals for its clean, balanced warmth.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Soak 250 g beef brisket in cold water for at least 1 hour to draw out blood.
Change the water once or twice, rinse the meat clean, then cut it into bite-size pieces.
- 2Heat
Cut 250 g Korean radish and 220 g firm tofu into even flat squares so they cook and present neatly.
Slice the shiitake mushrooms thinly, and cut 40 g green onion on a bias.
- 3Control
Place the brisket and 1500 ml water in a pot and bring it to a boil over medium heat.
Once it boils, lower to medium-low and skim foam often to keep the broth clear.
- 4Control
When the broth looks clearer, add the radish and simmer over medium-low heat for at least 10 minutes.
Cook until the edges turn translucent and the radish releases gentle sweetness.
- 5Control
Add the shiitake mushrooms, tofu, and 1 teaspoon minced garlic, then simmer for 8 more minutes.
Stir only gently and infrequently so the tofu stays intact and the broth remains clean.
- 6Finish
Season with 2 tablespoons soup soy sauce, then skim off any fat floating on the surface.
Add the green onion, cook for 1 final minute, and serve with the pieces arranged neatly.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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