Tender & Flavorful Suji Guk (Beef Tendon Soup)
Hearty Beef Tendon Soup as the Star Ingredient
Have you ever tried ‘suji,’ the beef tendon known for its wonderfully chewy texture? It’s often added to Gomtang or Seolleongtang, but today, we’re making it the star of the show in a rich and flavorful soup. Suji is said to be packed with collagen, making it great for skin health! Beat the winter chill with this hearty Suji Guk simmered with plenty of radish. Its clear, refreshing broth and chewy tendon are a perfect match.
Ingredients
- 650g Beef Tendon (Suji)
- 200g Radish (Muu)
- 1 tsp Salt
- 3000ml Water (about 15 cups)
Broth Ingredients
- 5-6 cloves Garlic
- 1 stalk Green Onion (including root)
- 20 Black Peppercorns
- 3 Bay Leaves
- 5-6 cloves Garlic
- 1 stalk Green Onion (including root)
- 20 Black Peppercorns
- 3 Bay Leaves
Cooking Instructions
Step 1
Start by preparing your beef tendon (suji). Opting for high-quality, antibiotic-free suji will yield a wonderfully chewy texture and rich flavor after simmering.
Step 2
Crucially, soak the suji in cold water for 5 to 6 hours to remove any residual blood. This step is essential for a clean-tasting, odor-free soup. You can change the water once or twice during soaking for best results.
Step 3
Bring a pot of water to a rolling boil. Add the soaked suji and blanch it for about 10 minutes. This initial boiling process helps remove impurities and any remaining blood.
Step 4
After blanching, drain the suji and rinse it thoroughly under cold running water. Washing off any clinging bits will contribute to a clearer broth.
Step 5
Next, prepare the ingredients for your aromatic broth. You’ll need peeled garlic cloves, a well-cleaned green onion (using the root adds more flavor), whole black peppercorns, and bay leaves.
Step 6
In a large pot, combine 3000ml of water, the blanched and rinsed suji, and all the broth ingredients (garlic, green onion, peppercorns, bay leaves). Bring to a boil over high heat, then reduce to medium-low and simmer gently for 30 minutes to extract the flavors.
Step 7
After 30 minutes, carefully remove the suji from the broth. Pour the broth into another container and place it in the refrigerator to cool completely. Chilling the broth allows the fat to solidify on the surface, making it easy to skim off later for a cleaner taste.
Step 8
While the broth is chilling, shred the cooled suji into bite-sized pieces, following the natural grain. Avoid cutting it too finely to preserve its pleasing chewiness. Lightly season the shredded suji with 1 teaspoon of salt and gently mix.
Step 9
Once the broth is thoroughly chilled, carefully skim off the solidified fat from the surface using a spoon or ladle. To the clear, degreased broth, add the thinly sliced radish (na-bak-style) and bring it to a simmer. Cook until the radish turns translucent and tender.
Step 10
When the radish is fully cooked, place the entire pot back into the refrigerator for a short period. This second chilling further separates any remaining impurities and allows the delicious flavors of the suji to concentrate.
Step 11
Finally, before serving, carefully remove any fat that may have solidified on the surface once more. Add the seasoned shredded suji and the cooked radish to the clear broth. Gently heat it through. Your delicious and tender Suji Guk is ready to be enjoyed! Garnish with freshly chopped green onions for an extra touch of freshness.
