Chewy Tendon and Beef Brisket Soup (Seuji-Satae Haejangguk)
Spicy Beef Brisket and Tendon Soup: A Hearty Hangover Cure Inspired by a Famous Restaurant
For those who love the chewy texture of beef tendon (seuji) and the rich flavor of beef brisket with connective tissue (satae), this recipe is for you. Inspired by the famous Beef Jangteo Gukbap from the Daegu Restaurant in Hampyeong, this is a spicy and hearty hangover soup made with beef tendon and brisket. The deep, rich broth combined with tender meat makes this a perfect choice for a hangover cure or a satisfying meal.
Ingredients for Boiling Brisket and Tendon- Beef Brisket (Cheukcheon-sal) 600g
- Beef Tendon (Seuji) 600g
- Radish 1/4 (approx. 300g)
- Leek 1 stalk (white part mainly)
- Whole Peppercorns 15-20
- Garlic cloves 6-7
- Onion 1/2
Ingredients for Seuji-Satae Haejangguk- Leek 1 stalk (sliced diagonally)
- Oyster Mushrooms 1 pack
- Dried Shiitake Mushrooms 10g (or 2 fresh shiitake mushrooms)
- Red Pepper Flakes (Gochugaru) 5 Tbsp
- Black Pepper 1 tsp
- Soy Sauce for Soup (Guk-ganjang) 3 Tbsp
- Cheongyang Peppers 2 (sliced diagonally)
- Bean Sprouts 300g (heads and tails removed)
Dallaejang (Dill Sauce) Ingredients- Soy Sauce (1:2 ratio with water)
- Dill 1 bunch
- Water (1:2 ratio with soy sauce)
- Cheongyang Pepper 1 (minced)
- Minced Garlic 2-3 cloves
- Minced Scallion (mix of white and green parts)
- Sesame Seeds 1 Tbsp
- Fine Red Pepper Powder (Gochugaru) 1 Tbsp
- Vinegar 1 Tbsp
- Sesame Oil a tiny bit (like a sparrow’s eye)
- Mirin 1 Tbsp
- Leek 1 stalk (sliced diagonally)
- Oyster Mushrooms 1 pack
- Dried Shiitake Mushrooms 10g (or 2 fresh shiitake mushrooms)
- Red Pepper Flakes (Gochugaru) 5 Tbsp
- Black Pepper 1 tsp
- Soy Sauce for Soup (Guk-ganjang) 3 Tbsp
- Cheongyang Peppers 2 (sliced diagonally)
- Bean Sprouts 300g (heads and tails removed)
Dallaejang (Dill Sauce) Ingredients- Soy Sauce (1:2 ratio with water)
- Dill 1 bunch
- Water (1:2 ratio with soy sauce)
- Cheongyang Pepper 1 (minced)
- Minced Garlic 2-3 cloves
- Minced Scallion (mix of white and green parts)
- Sesame Seeds 1 Tbsp
- Fine Red Pepper Powder (Gochugaru) 1 Tbsp
- Vinegar 1 Tbsp
- Sesame Oil a tiny bit (like a sparrow’s eye)
- Mirin 1 Tbsp
Cooking Instructions
Step 1
I remember seeing a broadcast about Hanu Jjamppong (Korean-style seafood noodle soup with beef) on ‘Triple Crown of the Three Great Restaurants’ and thought it was fascinating. I always wanted to visit that place, so I stopped by on my way to Tongyeong.
Step 2
At first glance, it looks like a regular Jjamppong with bean sprouts, a little bit of blood curd, and chunky beef. But the reason it’s called Jjamppong is because it also contains rice and noodles! The thick beef, rice, and noodles blended wonderfully, leaving a remarkably clean taste in my memory. I wanted to recreate something similar at home, so I tried making this soup by recalling the flavors and adding my favorite ingredients.
Step 3
First, it’s important to soak and remove the blood from the beef brisket (Arong-satae) and tendon (seuji). Soak the beef brisket and tendon in cold water for about an hour to drain the blood. This step helps to reduce any gamey flavors and ensures a cleaner broth.
Step 4
After draining the blood, briefly boil the tendon and brisket in water for about 2-3 minutes. Immediately rinse them under cold water to remove any impurities from the surface. This process is crucial for a clear broth. If you skip this step, you’ll have to constantly skim off foam while simmering, so even though it’s a bit of a hassle, it’s a necessary step!
Step 5
Now, let’s make a clear broth. Place the parboiled brisket and tendon in a pot along with 1/4 radish, 1 leek, 15-20 whole peppercorns, and 6-7 garlic cloves. Bring to a boil over high heat, then reduce to medium-low and simmer for about 1 hour. Since we’ve already removed impurities, there’s not much to worry about during this simmering process.
Step 6
After simmering for about 1.5 hours, remove the brisket and tendon. Let them cool slightly, then cut the brisket into large, rustic chunks. Cut the tendon into smaller, bite-sized pieces, keeping in mind that it will expand significantly when cooked. (The reason for cutting the tendon small is that it swells up to double its size later – so don’t worry!) The large brisket pieces are cut that way out of pure personal preference! Haha.
Step 7
Prepare to season the cooked brisket and tendon. Honestly, just dipping these pieces in the sauce alone is incredibly delicious!
Step 8
Now, let’s marinate the ingredients. In a bowl, combine the chopped brisket and tendon with sliced leeks, oyster mushrooms, shiitake mushrooms, gochugaru (red pepper flakes), black pepper, guk-ganjang (soy sauce for soup), minced garlic, mirin, and sliced Cheongyang peppers. Mix everything thoroughly with your hands until well combined. This marinating style is often used when making Jeolla-do style Yukgaejang, which typically includes fiddleheads or taro stems instead of bean sprouts or radish. Marinate the meat well so the flavors penetrate, and let it sit for a while. (The reason for seasoning the meat directly rather than the broth is to allow the ingredients to absorb the flavors fully.)
Step 9
Remove the boiled ingredients (radish, leeks, etc.) from the broth. Add the coarsely chopped radish to the clear broth. Then, add the marinated brisket and tendon, along with the leeks and mushrooms, back into the pot. Simmer gently for about another hour. Add the bean sprouts (with heads removed) and cook for a short while longer. Season with salt and gochugaru to your taste. The soup is delicious on the same day, but it’s truly exceptional the next day. After a night of simmering, the flavors will fully meld into the tendon and vegetables, and the gelatin from the meat will thicken the broth, creating a rich and hearty soup.
Step 10
In the evening, you can take out the tendon and enjoy it as a snack with the Dallaejang or dipping sauce. It’s spicy, chewy, and delicious. The radish is tender, and the tendon is well-seasoned. Enjoying the tender radish and chewy tendon with a drink is pure bliss! It really helps the drinks go down smoothly.
Step 11
Serve the tendon with Dallaejang for a delightful pairing. The chewy tendon and tender brisket, served with the fresh and zesty Dallaejang, make for a truly enjoyable experience. Since I had a drink last night, it’s time for a hangover cure today, right?
Step 12
Gently reheat the Seuji-Satae Haejangguk that was prepared the day before. The broth has deeply permeated the brisket and tendon, resulting in a rich flavor that doesn’t separate but integrates harmoniously with the ingredients.
Step 13
You can enjoy this hearty soup like a traditional ‘gukbap’ by serving it with rice, or add boiled medium noodles for an even more filling meal. It felt like making a rich bone broth at home, and I enjoyed it for breakfast for several days. While it might seem a bit involved to make, once it’s done, it’s a dish you could eat every day without getting tired of it!
