Beef Clear Soup (Holiday & Ancestral Rite Dish)
Rich and Savory Beef Clear Soup Recipe for Holidays and Ancestral Rites
Celebrate the holidays by preparing this heartwarming and rich beef clear soup, a must-have for ancestral rites and festive gatherings. In the Gyeongsang Province, including Busan, this soup is traditionally made with a base of beef, radish, and tofu, enhanced with other ingredients. Today, I’m sharing a special family recipe for a clear and deeply flavorful soup. (Note: No pungent ingredients like garlic or onions are used in this ancestral rite soup!)
Main Ingredients
- Beef (for soup) 400g
- Tofu 1 block
- Radish 400g
- Ring-shaped fish cake 1 sheet
- Large shrimp meat 40 pieces
- Anchovy-kelp broth 2L
- Soy sauce for soup (Guk-ganjang) to taste
- Salt to taste
Cooking Instructions
Step 1
First, prepare the radish, which adds a refreshing sweetness to the soup. Dice it into small, flat cubes, about 1 to 1.5 cm in size. Cutting them too large might increase the cooking time.
Step 2
Similarly, cut the beef into flat cubes, roughly the same size as the radish, about 1 to 1.5 cm. This uniform size makes it easier to eat the beef along with the soup.
Step 3
In a deep pot, add about 1-2 tablespoons of sesame oil. Place the diced beef in the pot and stir-fry it until the surface turns slightly opaque. This step locks in the beef’s juices and enhances its flavor.
Step 4
Once the beef’s surface is mostly white, add the diced radish and stir-fry them together. The moisture released from the radish will meld with the beef, creating a delicious depth of flavor.
Step 5
When the radish starts to look slightly translucent and cooked, pour in the prepared anchovy-kelp broth (2L). Adding plenty of broth is key, as some will evaporate during simmering, ensuring you have enough soup.
Step 6
Bring the broth to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer gently until the radish and beef are completely tender, which usually takes about 15-20 minutes. This slow simmering allows the flavors to meld beautifully.
Step 7
While the radish and beef are simmering, prepare the other ingredients. Dice the tofu into cubes similar in size to the radish. Slice the ring-shaped fish cake into strips about 0.5 cm thick. Peel the tails off the shrimp and rinse them thoroughly, then pat them dry.
Step 8
As the soup simmers, carefully skim off any impurities or foam that rise to the surface with a ladle. This is a crucial step for achieving a clear soup. After skimming, add the prepared tofu, sliced fish cake, and shrimp meat to the pot.
Step 9
Now, it’s time to season the soup. Add 1 tablespoon of soy sauce for soup (Guk-ganjang) to start. Relying solely on Guk-ganjang can make the broth too dark, so it’s best to use salt to adjust the final seasoning. Taste and add salt gradually until it reaches your desired flavor.
Step 10
After adding all the ingredients, let the soup simmer for another few minutes to allow all the flavors to harmonize. A final simmer of about 5 minutes will ensure a rich and delicious ancestral rite soup is ready!
Step 11
The hallmark of this ancestral rite soup is the absence of pungent aromatics like garlic or onions, allowing the natural flavors of the ingredients to shine. The savory beef, refreshing radish, and plump shrimp create a deep and clear taste. While it might resemble beef and radish soup, the preparation and ingredient combination result in a distinctly richer flavor profile. This recipe is how my family makes it, but remember that ancestral rite soup recipes can vary slightly from household to household. The best approach is always to ask your parents or in-laws for their treasured method! I hope this guide helps even first-time cooks create a wonderful batch of tangguk.
