Jesa Tangguk (Ancestral Clear Beef Soup)

Name: Jesa Tangguk (Ancestral Clear Beef Soup)
Prep time: 20 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: beef brisket 250 g; korean radish 250 g; firm tofu 220 g; shiitake mushrooms 80 g; water 1500 ml; soup soy sauce 2 tbsp; minced garlic 1 tsp; green onion 40 g

Quick answer

Active time: 50 min
Waiting: See the steps
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Because this soup goes on the table for ancestral memorial rites, even the way it is cut matters.

Brisket, radish and tofu are sliced into neat squares of the same thickness, and the fat that rises is skimmed off to keep the broth clear.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.