This Man's Cook's Beef and Dried Pollock Soup

Name: This Man's Cook's Beef and Dried Pollock Soup
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: beef brisket 300g; radish 500g; kombu 10 pieces (3cm square); dried pollock 1 whole fish (or dried pollock strips); tofu 1 block; water 3L; soy sauce 1 tablespoon; salt 1 tablespoon; sugar 2 tablespoons (for removing blood)

A clear, refreshing soup made with beef brisket and dried pollock, along with fried tofu, simmered without green onions or garlic to meet traditional holiday offering standards.

Recommended for

Those who want to serve a classic, traditional soup on holiday altar tables during Chuseok or Lunar New Year.
People seeking a deep, clear broth flavor using only beef and seafood, without any aromatic vegetables.
Those looking for a non-irritating, refreshing, and cleansing soup perfect for post-holiday meals during traditional celebrations.

45 min Difficulty Normal Soups & stews

Main ingredients

beef brisketradishkombudried pollocktofu

Ingredients needed 4 servings

beef brisket 300g
radish 500g
kombu 10 pieces (3cm square)
dried pollock 1 whole fish (or dried pollock strips)

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This Man's Cook Traditional Holiday Soup

A refined and clean-tasting traditional holiday soup recipe perfect for ancestral rites.

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tofu 1 block

water 3L

soy sauce 1 tablespoon

salt 1 tablespoon

sugar 2 tablespoons (for removing blood)

Recipe

Cut 300g of beef brisket into thick, large pieces measuring 3–4cm on each side.
Mix 2 tablespoons of sugar into 1L of water to make a sugar solution. Soak the cut beef brisket in it for 20 minutes to draw out blood, then pat dry with kitchen paper.
Cut 500g of radish into large pieces about 3cm wide and 2cm thick. Cut kombu into 10 pieces, each 3cm square.
Cut off the fins and tail of the dried pollock with scissors. Separate the head for deeper flavor, then cut the body into 2–3cm segments. Rinse the cut pieces briefly under water to remove dust, then drain through a sieve.
Cut the tofu block into thick slices, pan-fry both sides until golden brown, cool slightly, then cut into six large pieces.
Place the blood-drained beef brisket and 3L of water into a pot. Bring to a boil uncovered, skimming off impurities and foam carefully with a spoon.
Once the broth begins to boil, add the prepared radish, pollock body and head, 1 tablespoon soy sauce, and 1 tablespoon salt. Season lightly, cover the pot, and simmer over medium-low heat for 15 minutes.
After 15 minutes, remove the pollock head first. Add the pan-fried tofu and kombu pieces, then cover again and simmer for another 5 minutes.
Finally, taste the broth and adjust seasoning—add more salt if too bland. Skim off any oil floating on the surface with a ladle to finish. (For serving at a ritual table, you may slice scallions and stir them in before serving.)

Soak beef in sugar water to remove blood, then prepare radish, tofu, kombu, and dried pollock in large pieces.
Pan-fry the tofu until golden, then place beef and water in a pot and boil while skimming impurities.
Add radish, dried pollock, soy sauce, and salt, and simmer for 15 minutes. Remove the pollock head, then add tofu and kombu and cook for 5 more minutes.

Cooking tips

Adding sugar to the water when removing blood enhances osmotic pressure, allowing you to effectively eliminate blood from beef in just 20 minutes.
When preparing food for ancestral rites or offerings, avoid all pungent aromatics like green onions, garlic, and chili according to tradition.
Frying the tofu in oil before adding it prevents the broth from clouding or the tofu from breaking apart during cooking, while also enhancing its rich flavor.
Using too much soy sauce can darken the otherwise clear broth, so adjust seasoning with salt instead to maintain clarity and freshness.

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This Man's Cook's Beef and Dried Pollock Soup

🙋 Recommended for

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Ingredients needed 🛒4 servings