Yang Ji Sulung Tang Recipe

Prepare beef

Rinse the beef under cold water. In a large pot, add beef and enough cold water to cover by 1 inch (about 8–10 cups). Add 1 tablespoon coarse salt. Bring to a rolling boil over high heat for 5 minutes to blanch and remove impurities.

After 5 minutes, drain the beef and discard the blanching water. Rinse the beef and the pot briefly to remove scum.

Return the cleaned beef to the pot. Add 10 cups fresh cold water, cracked garlic cloves, sliced ginger, and white peppercorns. Bring to a gentle simmer over medium heat.

Skim foam and impurities from the surface during the first 20–30 minutes of simmering to keep the broth clear.

Reduce heat to low, cover partially, and simmer gently for 1.5 to 2 hours, until beef is tender but not falling completely apart (adjust time depending on cut and size).

While the beef simmers, prepare aromatics: peel and halve the onion, slice the daikon into 1/2-inch rounds (if using), and rehydrate dried shiitake mushrooms in warm water for 15–20 minutes if using.

About 30–40 minutes before the end of cooking, add the halved onion, daikon slices, kombu piece, and rehydrated shiitake (reserve soaking liquid). Continue to simmer gently. If using mushroom soaking liquid, strain it through a fine sieve or paper towel and add up to 1/4 cup to the pot for extra umami (avoid adding grit).

Taste the broth occasionally. If it becomes too concentrated, add up to 1/2 cup hot water to adjust intensity.

When the beef is tender, remove the pot from heat. Lift out the beef and set it on a cutting board to rest until cool enough to slice. Remove large solids (kombu, onion halves, daikon) from the broth with a slotted spoon. Discard kombu; set daikon and mushrooms aside to serve if desired.

Slice the beef thinly across the grain into bite-sized pieces. Return sliced beef to the pot to warm for a minute, or arrange in bowls and ladle hot broth over them.

Season the soup to taste: start with 1 teaspoon kosher salt and 1 teaspoon white or black pepper added to the pot or individual bowls. Add 1 teaspoon soy sauce if you prefer deeper umami. Stir and taste; adjust salt and pepper as needed.

Chop green onions and sprinkle over each serving. Serve hot with additional salt, pepper, and sliced green onions on the table so diners can season to their liking.