Method

Broth & Meat

Clean and trim

Rinse the beef cheeks under cold water, trim any large silver skin or excess fat, and pat dry with paper towels. If using short ribs, rinse and pat dry as well.

Initial blanch (optional to clarify broth)

Place the beef cheeks (and short ribs if using) in a medium pot and cover with cold water. Bring to a vigorous simmer over high heat for 5 minutes, skimming and discarding any scum that rises. Drain and rinse the meat and the pot to remove impurities. This step gives a clearer broth but can be skipped if you prefer maximum flavor and don't mind a cloudier soup.

Simmer the broth

Return the blanched meat to a clean large pot. Add 6 cups of fresh water, the halved onion, smashed ginger, smashed garlic, and daikon pieces (if using). Add the bay leaf and black peppercorns. Bring to a gentle boil over medium-high heat, then immediately reduce to a very low simmer.

Long simmer

Simmer gently, uncovered or partially covered, for 2 to 3 hours, or until the beef cheeks are fork-tender and the broth has developed rich beef flavor. Check occasionally and skim any foam or fat from the surface. If you used short ribs, that collagen will add a silky mouthfeel to the broth.

Aromatics & Seasoning

Strain and reduce (optional)

When the meat is tender, remove the beef cheeks and short ribs from the pot and set on a cutting board. Strain the broth through a fine-mesh sieve into another pot or large bowl to remove solids. If you want a more concentrated flavor, return the strained broth to the pot and simmer gently for 10–20 minutes to reduce slightly.

Shred the meat

When the meat is cool enough to handle, shred the beef cheeks into bite-sized pieces, discarding any excess connective tissue or gristle. If you used short ribs, remove bones and shred the meat as well.

Season the broth

Taste the strained (and optionally reduced) broth. Stir in 2 tsp kosher salt and 1 tbsp soy sauce (or 1 tbsp fish sauce) and adjust to your preference. If you want more depth, add a touch more soy or fish sauce. Keep some salt and pepper aside to season individual bowls.

Finishes & Garnish (to taste)

Assemble and serve: Reheat the shredded beef in the simmering broth for a minute to warm through. Ladle the broth and beef into serving bowls.

Season to taste: Offer additional kosher salt, freshly ground black pepper, and toasted sesame oil at the table. Sprinkle thinly sliced green onions over each bowl just before serving.

Suggested accompaniments: Serve with steamed rice or a side of kimchi. The soup is best hot and freshly seasoned to each diner’s liking.

Soh Muh Ri Gom Tang Recipe