Korean Beef Head Soup with Rice
Quick answer
- Total time
- At least 3 hr 50 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Beef head meat simmers with radish, scallion and garlic for two and a half hours until the broth turns milky.
Read more
The meat is then lifted out, pulled along the grain or sliced thin, and returned to the strained broth with salt and black pepper. Before all that, it is soaked in cold water and blanched for five minutes, and that first water is thrown away.
Ingredients
Instructions
- 1
Soak 900 g beef head meat in cold water for 1 hour to draw out blood.
Change the water once halfway through so the finished broth tastes cleaner and has fewer strong odors.
- 2
Bring fresh water to a boil, add the meat, and blanch for 5 minutes.
When plenty of foam rises, lift the meat out, rinse it under cold water, and wash the pot before continuing.
- 3
Put 3000 ml water, the meat, 250 g Korean radish, 8 garlic cloves, and 1 green onion in the pot.
Bring it to a boil over high heat, then skim off the foam from the surface.
- 4
Lower the heat to medium-low and simmer gently for 2 hours 30 minutes.
Keep the meat covered with liquid, adding a little hot water if needed, and look for a milky broth and tender meat.
- 5
Take out the meat and let it cool for 5 minutes, then pull it along the grain or slice it thinly.
Strain the broth through a sieve to remove the softened radish, garlic, and green onion.
- 6
Return the meat to the strained broth and season with 1 teaspoon salt and 0.5 teaspoon black pepper.
Simmer 10 minutes more so the seasoning settles, then ladle the hot soup over rice.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Eomuk-guk (Fish Cake Radish Clear Soup)
korean radish, green onion
Korean Dried Shrimp Radish Soup
korean radish, green onion
Korean Dried Pollock Radish Soup
korean radish, green onion