Beef Clear Soup
Korean-style beef clear soup with a pale yellow hue, featuring a clear, richly flavorful broth.
Ingredients
Beef shank (cut into 6cm long, 2cm wide strips)
500 g
Onion (peeled, cut in half, roasted to deep golden brown)
1
Beef bones (smashed into pieces with a cleaver)
500 g
Carrot (peeled, cut in half, roasted to deep golden brown)
50 g
Ginger (minced)
10 g
Celery (roots trimmed, washed)
25 g
Soy sauce
50 g
Fine salt
5 g
Monosodium glutamate
3 g
Chili oil
2 g
Water
2500 ml
Sesame seeds (roasted)
to taste
Instructions
1
Ingredient Preparation
Wash the beef, cut it into 6cm long, 2cm wide strips; smash the beef bones into pieces with a cleaver and wash them. Trim the roots off the celery and wash it; peel the onion and carrot, wash them, cut each in half, place on the stovetop, and roast to deep golden brown to enhance color and keep the soup pure.
2
Simmering the Soup
Pour 2500ml of water into a cooking pot, add the beef and beef bones, and bring to a boil over high heat. Skim off all blood foam, then continue to simmer for a short while. Reduce heat to low for slow simmering, and add the onion, carrot, and celery to the pot. Since beef and bones have a lot of blood residue, keep skimming foam while simmering to avoid discoloring the soup and causing a gamey flavor.
3
Straining the Soup
After simmering for 3 hours, test the beef with a fork; if the fork pierces the meat easily, the beef is fully cooked. Remove the beef from the pot, then strain the soup through a sieve or fine cloth to remove impurities.
4
Seasoning and Serving
Clean the cooking pot, add the beef broth, beef strips, and minced ginger, and bring to a boil. Then add soy sauce, fine salt, and monosodium glutamate, adjust the seasoning to taste, drizzle with chili oil, sprinkle with roasted sesame seeds, and serve immediately.
