Clear Stewed Beef Soup with Daikon and Corn 無油煙版清燉牛肉湯

It can get quite chilly in Taipei, despite that the temperature shown on the thermometer doesn't seem too bad. After talking to several friends back in the states, where their temperature reading can be way lower than Taipei, they all agree that sometimes Taipei can feel much colder.

My years of confusion was then solved. The reason is due to humidity. Taipei is much more humid compared to CA. Many people have to use the dehumidifier every day in Taipei, while back in the states I've always have a humidifier on to prevent nose bleed in the morning. So the humidity in which changes the "feels like" temperature drastically.

The chilly weather can be quite confusing in Taipei during winter months, as for this week, I've decided to prepare a cold-fighting remedy at home - clear stewed beef soup. Something warm and comforting. Let it be cold, wet, or freezing out there, as long as I got this hot soup at home, everything will be just as cozy.

Clear stewed beef soup with daikon and corn 無油煙版清燉牛肉湯 - 

Ingredients (about 6 to 8 portions)?

• 680 grams/1.5 lbs beef ribs or brisket
• 2 corns
• 1 daikon radish
• 1 onion
• 1 small chunk ginger
• 1 small bundle cilantro
• 2 to 3 bay leaves
• 1 teaspoon whole black peppercorns
• Some salt
• Some water

How?

Slice the beef to big bite size pieces. Peel and slice the daikon to medium large size chunks. Peel and halve the onion. 

Cut the corn to shorter chunks. One corn can be divided to about 3 sections. Chop the cilantro. Scrape-off the skin for the ginger then cut to about 1.5mm slices. We will need 3 to 4 ginger slices here.

Prepare a big pot and fill with water. Add in the beef and switch to high heat. Bring to a boil then adjust the heat to keep it at a light bubbling stage. Continue to cook till more foamy bits floating on top, about couple minutes. Drain and set aside.

Have the big pot again and pour in 10 cups of water. Also add in prepped beef along with daikon, onion, corn, ginger slices, bay leaves, and whole black peppercorns.

Bring to a boil then adjust the heat to keep it at a light bubbling stage. Skim-off any additional foamy bits on top for the first 10 minutes. Shouldn't be too bad. Put the lid on and cook till both the beef and daikon can be poked through with a chopstick. Mine took about an hour and half.

Remove the lid. Give the soup a taste and adjust the amount of salt used. I added 3 teaspoons of salt here. Scoop out unwanted ingredients, such as ginger slices, smushy onion, peppercorns, and bay leaves.

Scoop the soup and some ingredients to serving bowls. Add some chopped cilantro for a brighter note. 

I personally like to add some white pepper powder to the soup, love that additional herbal note and extra warmth.

Other Asian soup recipes:

• Chicken mushroom and tomato soup in clear broth
• Radish corn and pork ribs soup 蘿蔔玉米排骨湯
• Tomato egg and tofu soup 番茄雞蛋豆腐湯
• Magao clam and chicken soup 馬告蛤蜊雞湯

Dried Anchovies and Fermented Black Beans Chilies 豆鼓小魚辣椒

There are many types of Chinese chili sauce out there. Some use chili powder, some with chili flakes, also the flavored kinds such as with cilantro or garlic. Chili crisp, the rising star of the chili sauce world, might be one of the most famous varieties known to the western world. 

As for the recipe here, it's commonly found in Taiwan, usually served as a condiment, or locals love to add generous amount of dried anchovies and fermented black beans chilies to noodles.

Dried anchovies and fermented black beans chilies 豆鼓小魚辣椒 - 

Ingredients?

• 100 grams fermented black beans 乾豆鼓
• 2 cups dried anchovies 丁香魚乾
• 1 bundle red chilies (about 3 cups chopped, I used the less spicy kind)
• 6 garlic cloves
• 1 tablespoon soy sauce
• 1 tablespoon crystal sugar
• 1/2 cup preferred cooking oil

How?

Rinse the anchovies and pat dry.

Peel and chop the garlic cloves. Destem and chop the red chilies. 

Pour 1/2 cup of preferred cooking oil to a pan and switch to medium heat. Once warmed up, add in anchovies and cook till slightly browned, also a bit crunchy to the bite. Scoop out and save for later use.

Still using the same remaining oil, add in chopped garlic, chopped chilies, and fermented black beans. Use medium low heat, stir-fry for couple minutes.

Season with 1 tablespoon of soy sauce and 1 tablespoon of crystal sugar. Mix till blended. Taste and adjust with additional seasonings if needed.

Add back the anchovies and stir-fry for few more minutes. 

Once ready, transfer to storing containers and wait till cool-off a bit before closing the lid. I prefer to store these chilies in the fridge for longer lasting time. 

The fermented black beans can be salty already, so I didn't add any salt here, only used some soy sauce mainly for the color.

If you ever travel to Taiwan, take a closer look of the chili sauce varieties served at small bite stands or local restaurants. Sometimes you'll find chilies just like the one here, another popular variety is chiles with dried radish. 

If you find those, don't be afraid and just take at least one big spoonful to the food you ordered. Usually the chilies used are not as spicy, and they can add much more flavor to the noodles or rice.

Extended reading:

• Chili garlic sauce 蒜蓉辣椒醬