Jesa Tangguk (Ancestral Clear Beef Soup)
Jesa-tangguk is a traditional Korean clear soup prepared for ancestral rites (jesa) and formal family gatherings. Beef brisket is simmered for an extended time to produce a clear yet deeply flavored stock, which forms the foundation of the entire bowl. Radish cooks until nearly translucent, giving the broth a gentle sweetness, while blocks of tofu and sliced shiitake mushrooms add contrasting textures-soft and yielding against earthy and slightly chewy. Seasoning is limited to soup soy sauce and garlic, preserving the purity of the broth. The aesthetic matters as much as the taste: ingredients are cut into tidy, uniform shapes and arranged with care, reflecting the respect embedded in the ritual. Outside ceremonial contexts, jesa-tangguk is also a comforting home-style soup valued for its clean, balanced flavor.
Adjust Servings
Instructions
- 1
Soak brisket for 15 minutes in cold water, then cut into bite-size pieces.
- 2
Slice radish and tofu into flat squares; slice mushrooms thinly.
- 3
Boil beef in water and skim foam as it rises.
- 4
Add radish and simmer 10 minutes to draw out sweetness.
- 5
Add mushrooms, tofu, and minced garlic, then simmer 8 minutes.
- 6
Season with soup soy sauce, add green onion, and cook 1 final minute.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Burdock Root Soup (Earthy Burdock and Beef Clear Broth)
Ueong-guk is a clear Korean soup that highlights the earthy, almost nutty character of burdock root. Julienned burdock is first stir-fried in sesame oil with thinly sliced beef until the root's raw edge mellows and a toasted aroma rises from the pan. Water is then added and the pot brought to a simmer, during which the burdock's tough fibers gradually soften while maintaining enough structure to provide a pleasant chew. The broth takes on a light brown tint from the initial stir-fry, carrying the sesame and caramelized burdock flavors through to the last spoonful. Soup soy sauce seasons the liquid with umami rather than straight salt, and minced garlic stirred in near the end adds a quiet warmth. Burdock is naturally high in dietary fiber, giving this soup a reputation as a digestive-friendly choice. The root is at its best from autumn through winter, when its sugars concentrate underground, and the soup's understated flavor makes it an easy complement to a multi-dish Korean meal.
Korean Tofu Soy Broth Soup
Clean, simple, and surprisingly deep - this dubu guk (Korean tofu soup) proves you need nothing more than soy broth, tofu, radish, and shiitake for a satisfying bowl. Radish boils first for seven minutes to sweeten the base, then shiitake and garlic cook for four more minutes, contributing enough umami that plain water and a single seasoning produce a surprisingly deep flavor. Tofu goes in last over low heat for just three minutes to preserve its edges - scooping it with a spoon rather than cutting with a knife creates rougher surfaces that absorb more broth. Substituting anchovy stock for water elevates the umami to another level entirely.
Korean Dried Pollock Radish Soup
Hwangtae-muguk is an everyday Korean soup made with dried pollock strips and radish in a clean, clear broth. The pollock is first sautéed in sesame oil to coax out its characteristically nutty, savory fragrance, then water is added and the radish simmers until soft and sweet. Soup soy sauce and minced garlic provide the only additional seasoning, keeping the flavor profile transparent enough to let the pollock's concentrated umami and the radish's natural sweetness take center stage. The simplicity of the ingredient list belies the depth of the resulting broth, which tastes fuller than the sum of its parts. It is among the most frequently cooked soups in Korean homes, appearing on breakfast tables and as a reliable remedy on mornings after heavy meals.
Korean Meatball Soup
Wanja-tang is a clear Korean soup featuring handmade meatballs of ground beef, crumbled tofu, egg, garlic, and green onion. Each meatball is dropped into simmering anchovy broth, where it floats to the surface as it firms up and then cooks for eight more minutes until done through. Soup soy sauce is the main seasoning, keeping the broth transparent and letting the meaty flavor of the wanja come forward. Kneading the mixture thoroughly before shaping is essential, as it binds the tofu and beef into a cohesive ball that holds together during boiling.
Korean Clear Broth Tofu Stew
Tofu simmers in a deep beef stock alongside shiitake mushrooms and zucchini in this clean-flavored stew. The quality of the beef stock drives the entire dish, with shiitake mushrooms reinforcing the umami depth. Soft tofu cubes absorb the rich broth, while zucchini contributes a mild sweetness. Seasoned only with soup soy sauce and salt, this stew showcases a restrained, elegant approach to Korean jjigae without any chili heat.
Korean Andong Guksi (Clear Beef Broth Celebration Noodles)
Andong guksi is a noodle tradition from the city of Andong in North Gyeongsang Province, where it has been served at weddings, ancestral rites, and important family events for centuries - in Korean culture, long noodles symbolize longevity. The broth is made by simmering beef brisket and bones for hours until the liquid is clear yet deeply flavored, with a clean gelatin richness that coats the lips. Wheat noodles - historically hand-pulled but now usually dried - are boiled separately, rinsed, and placed in the strained broth. The toppings are deliberately understated: thin strips of egg jidan, julienned zucchini, and perhaps a few slices of the boiled brisket. Seasoning with soup soy sauce and a touch of garlic keeps the broth transparent and lets the beef flavor speak. Unlike the bold, chili-heavy soups of Andong's other famous dish (jjimdak), guksi is an exercise in restraint and clarity.