Odor-Free, Clean, and Delicious Beef Blood Curd Soup (Seonji-guk)
The Golden Recipe for Rich and Refreshing Seonji-guk Loved by the Whole Family
Enjoy the rich and deep flavor of Seonji-guk, a beloved classic, now made at home without any gamey odor. This recipe uses fresh ingredients and meticulous steps to eliminate any unpleasant smell, enhancing the savory taste. It’s the perfect recipe for the whole family to enjoy. Get ready for a magical Seonji-guk that will have everyone asking for another bowl! Let’s get started!
Main Ingredients- 5 Green Onions (mostly white parts, thinly sliced diagonally)
- 200g Beef Shank (cut into bite-sized pieces)
- 300g Fresh Bean Sprouts (rinsed thoroughly under running water)
- 150g Cooked Taro Stems (cut into bite-sized pieces)
- 100g Cooked Bracken Fern (trim tough ends, cut into bite-sized pieces)
- 400g Korean Radish (thinly sliced)
- 300g Fresh Beef Blood Curd (cut into large cubes)
Cooking Instructions
Step 1
Slice the green onions diagonally to add flavor to the Seonji-guk. Using the white parts will make the broth more refreshing.
Step 2
Cut the beef shank into bite-sized pieces. If cut too small, they might break apart during sautéing.
Step 3
Rinse the bean sprouts thoroughly under running water to remove any debris, then drain them. Using fresh bean sprouts ensures a crisp texture.
Step 4
Trim the tough bottom ends of the cooked bracken fern and cut it into bite-sized pieces. The unique flavor of bracken will deepen the soup’s taste.
Step 5
Cut the cooked taro stems into bite-sized pieces as well. Their chewy texture is delightful.
Step 6
Slice the Korean radish into thin, flat pieces about 0.5cm thick. It will soften and release its sweetness into the broth as it cooks.
Step 7
Cut the fresh beef blood curd into large cubes. Be careful not to cut them too small, as they might break apart while boiling.
Step 8
Now for the sautéing. In a pot, add the sliced beef and 2 tablespoons of sesame oil. Sauté over high heat until the beef is browned and releases its delicious aroma. It’s important to sauté it thoroughly to develop its flavor.
Step 9
When the beef is about half cooked, add 1 tablespoon of minced garlic and 3 tablespoons of coarse gochugaru. Continue to sauté over high heat, stirring quickly. Be careful not to burn the chili flakes, but sautéing them with the beef will enhance their spicy fragrance.
Step 10
Once the chili flakes start to release a bit of oil, add 7 tablespoons of soy sauce for soup and the sliced Korean radish. Continue to sauté over high heat. Sautéing the radish until it becomes slightly translucent will make the broth even more refreshing.
Step 11
Once all the ingredients are well sautéed, pour in 2.5 liters of water and bring to a boil over high heat. You’ll need to adjust the heat once the broth starts boiling.
Step 12
When the broth is boiling vigorously, add more soy sauce for soup, and then add the prepared green onions, cooked bracken fern, and cooked taro stems. Add all ingredients except the blood curd and bean sprouts, and bring back to a boil over high heat. Simmer long enough for the ingredients’ flavors to meld. It’s best to let the flavors infuse.
Step 13
When the soup boils again, finally add the fresh beef blood curd and the rinsed bean sprouts. Continue to simmer over high heat for about 10 minutes. The broth will start to thicken as the blood curd cooks, which contributes to its deep flavor. Don’t overcook the bean sprouts, as you want them to retain some crispness. Enjoy your delicious meal!
