Tta Quyi Hae Jang Guk Recipe

Rinse and blanch bones

Rinse the beef neck bones under cold water to remove any bone fragments. Place bones in a large pot and cover with cold water. Bring to a rolling boil over high heat and boil vigorously for 8 minutes to release impurities. Drain and discard the blanching water; rinse bones and the pot to remove scum.

Simmer clear broth

Return the cleaned bones to the pot and add 4 liters fresh cold water. Add halved onion, smashed garlic, sliced ginger, scallion whites and peppercorns. Bring to a gentle boil, then reduce to a very low simmer. Partially cover and simmer for 2.5 to 3 hours, skimming any scum occasionally, until the meat is falling from the bones and the broth is deeply flavored.

Season initial broth

During the last 20 minutes of simmering, add 2 teaspoons coarse salt. Taste and adjust lightly; final seasoning will come later after adding vegetables and dried cabbage.

Soak the dried cabbage

If your dried napa cabbage (siraegi/tta quyi) is dry and brittle, soak it in warm water for 20–30 minutes until pliable. Squeeze out excess water, then cut or tear into roughly 1–2 inch lengths. Measure 3 cups packed.

Season the cabbage

In a bowl, combine the soaked and drained dried cabbage with 2 tablespoons soy sauce, 1 tablespoon sesame oil, 2 teaspoons minced garlic, 1 teaspoon toasted sesame seeds and 1/2 teaspoon ground black pepper. Toss to coat and set aside to let flavors meld while broth finishes.

Prepare vegetables and tofu

Peel and slice the daikon into 1/2-inch rounds (about 2 cups). Cube the tofu into bite-sized pieces and slice scallions, separating whites and greens. If using gochugaru, have it ready.

Add daikon to the broth

After the broth has simmered 2–3 hours and bones have released flavor, remove bones and set on a cutting board. Strain broth through a fine-mesh sieve into a clean pot (discard solids). Return broth to a simmer. Add the sliced daikon and simmer 10–12 minutes until the daikon is tender-crisp.

Shred meat and return to pot

While daikon cooks, remove any meat from the bones and shred or cut into bite-sized pieces. Discard bones. Add the shredded beef back into the simmering broth.

Incorporate dried cabbage and seasonings

Add the seasoned dried cabbage (tta quyi) to the pot with the broth, shredded beef and daikon. Stir in 2 tablespoons soy sauce and 1 teaspoon fish sauce (if using). Simmer gently 8–12 minutes, allowing the cabbage to rehydrate fully and flavors to combine. Taste and adjust salt with coarse salt to taste. If you want a mild heat, sprinkle in 1 teaspoon gochugaru now and stir.

Finish with tofu and scallions

Gently add the cubed tofu and scallion whites to the pot and warm through 2–3 minutes without boiling vigorously (to prevent tofu from breaking apart). Turn off heat and stir in 1 tablespoon sesame oil for aroma.

Ladle the stew into bowls, ensuring pieces of shredded beef, rehydrated dried cabbage and daikon are distributed evenly. Garnish with thinly sliced scallion greens and a sprinkle of toasted sesame seeds. Serve hot with steamed rice and kimchi.