Main ingredients 🥩
sujibeef brisketgreen onion
Ttukdak Hyung's Clear Suji-tang
A clear soup made by slicing steamed suji and brisket, simmering them in the rich broth leftover from steaming, and seasoning simply with green onion and salt.
🙋 Recommended for
- ⭐ Those who need a hot and mild soup to accompany steamed suji and brisket.
- ⭐ Those who enjoy clear soups with deep, umami-rich meat flavor without strong seasonings.
Ingredients needed 🛒2 servings
- strained meat broth
- some steamed suji
- some steamed beef brisket
- some salt
- enough green onion
Recipe 🍳
- Strain the broth left from steaming the suji and brisket through a fine sieve to remove any oil and vegetable residue.
- Add the sliced steamed suji and brisket into the clear strained broth.
- Bring the pot to a boil, then season with salt a little at a time to your taste.
- Generously add chopped green onion for a refreshing flavor, bring to a brief boil, and serve in bowls.
- Strain the meat broth from the pressure cooker to prepare a clear soup base.
- Add pre-steamed suji and brisket to the broth and bring to a boil.
- Season cleanly with salt and finish with chopped green onion.
Cooking tips 💡
- Straining the broth from the pressure cooker through a cotton cloth or fine sieve removes impurities, resulting in a clear soup similar to seolleongtang.
- This is a very useful side soup to serve alongside the main dish of steamed chive suji, prepared simultaneously.
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