Mild and Savory Sogogi Tangguk (Beef and Radish Soup)
A clear tangguk made by gently simmering seasoned beef, Korean radish, and tofu in kelp-infused water.
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 clear soup uses kelp-infused water to add umami while highlighting the natural savory flavor of the beef. Seasoned beef is stir-fried and then gently simmered with Korean radish and tofu; the broth deepens in flavor the longer it cooks, making it a hearty choice for traditional holidays or chilly weather.
- Servings
- 4 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Beef for soup200 g
- Korean radish (mu)200 g
- Tofu1 block, 200 g (small size)
- Dried kelp (dasima)4 pieces (5 cm square)
- Water7 cups
Meat marinade
- Soup soy sauce (guk-ganjang)1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Ground black peppera little
Soup Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Salt1/2 tbsp
- Soak 4 pieces of dried kelp (5 cm square) in 7 cups of water for about 30 minutes.
Steps
Use beef for soup, 1/4 of a small Korean radish, and one small block of tofu.
Pour 7 cups of water over 4 pieces of dried kelp (5 cm square) and soak for about 30 minutes.
Kelp-infused water works well to bring out umami while preserving the uniquely savory broth flavor of beef.
Pat the sliced beef dry with paper towels to remove any residual blood, then season it.
Remove the soaked kelp from the water and cut it into the same size as the radish.
In a dry pot with no oil added, stir-fry the beef briskly...
Pour in the kelp-infused water and add the radish, then bring to a boil.
Skim off all the foam that rises while it boils.
Once the radish is somewhat cooked through, add the soup soy sauce and salt, along with the kelp and tofu.
Simmer gently until all the ingredients are fully cooked and the broth becomes richly infused to finish.
Ppunwife's tips
- Kelp-infused water works well to bring out umami while preserving the uniquely savory broth flavor of beef.
- The beauty of tangguk is that making a large batch and reheating it repeatedly gives it an intensely rich, hearty flavor like gomtang.
FAQ
Why use kelp-infused water as the broth base?
It adds deep umami without overpowering the natural savory richness of the beef.
Should I discard the kelp used for making the broth?
Do not discard it; take it out, cut it into squares similar in size to the radish, and add it back to the soup to cook.
Is there a trick to keeping the broth clean and clear?
Removing residual blood from the beef beforehand and skimming off all the foam that rises to the surface as the broth boils will help keep it clear.
