Jesa Tangguk (Ancestral Clear Beef Soup)

Quick answer

Total time: 50 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

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.

Ingredients

servings

IngredientAmountUnit

beef brisket250 gg

korean radish250 gg

firm tofu220 gg

shiitake mushrooms80 gg

water1500 mlml

soup soy sauce2 tbsptbsp

minced garlic1 tsptsp

green onion40 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

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

Heat

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

Control

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

Control

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

Control

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

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Brisket soaked in cold water for at least one hour ensures a clean, clear broth.
Finish cue: Cook until the edges turn translucent and the radish releases gentle sweetness.