Clear, Savory Tangguk (Beef and Radish Soup)
A clear, savory ancestral rite soup simmered in radish and kelp broth with cubed beef and tofu.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This beef tangguk gets its deep, refreshing flavor from a broth thoroughly simmered with radish and kelp. Generously filled with thick-cubed beef, radish, and tofu, it is perfect to serve clear and clean for ancestral rites or holiday tables.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Beef150 g
- Korean radish (mu)100 g
- Tofu1/4 block, 100 g
- Fine salt1 tsp
- Broth5 cups
Beef Marinade
- Soup soy sauce (guk-ganjang)1 tsp (house soy sauce)
- Mirin (cooking rice wine)1 tbsp
- Ground black peppera little
Radish and Kelp Broth
- Water7 cups
- Korean radish (mu)1/4, 200 g
- Dried kelp (dasima)10 cm (square)
- Large green onion (daepa)1 stalk
- Whole garlic cloves5 cloves
Steps
For tangguk, you need to simmer the radish and kelp thoroughly to get a refreshing, savory broth.
So it is best to prepare the broth first and use it for the soup.
Add the radish, dried kelp, large green onion, and garlic to 7 cups of water...
Simmer thoroughly until the radish turns very soft.
Adding minced green onion and garlic while cooking the soup will make it messy, so it is best to extract their flavors well during this broth stage instead.
Remove the kelp and cut it to the same size as the tofu and radish.
You will add it at the very end of the soup.
Cut the soup beef, Korean radish, and tofu into thick cubes.
Season the beef with the marinade.
Add a little oil and stir-fry the marinated meat.
When the meat is half-cooked...
Add the radish and stir-fry until the meat is fully cooked.
Pour in broth #2 and bring to a rolling boil.
Skim off the foam frequently.
Once the radish is fully cooked, add the tofu and season with salt, then let it simmer...
Add the sliced kelp, give it a quick boil, and it is done.
Ppunwife's tips
- Adding minced green onion and garlic while cooking the soup will make it messy, so it is best to extract their flavors well during this broth stage instead.
- For tangguk, you need to simmer the radish and kelp thoroughly to get a refreshing, savory broth.
FAQ
Why are whole garlic cloves and large green onion used in the broth?
Adding minced garlic and green onion directly to the soup makes the broth cloudy and messy, so infusing them during the broth stage keeps the soup clear.
Should I throw away the kelp used for making broth?
Do not throw it away; take it out, cut it into pieces similar in size to the tofu and radish, and add it at the very end of cooking the tangguk.
How can I prevent the broth from becoming cloudy?
Skimming off the foam that floats to the top frequently while boiling after adding the broth helps keep the soup neat and clear.
