Mussel Beef Tangguk (Mussel and Beef Ancestral Soup)
A holiday tangguk made by simmering beef, radish, and tofu in mussel broth for a milky, rich soup.
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 tangguk uses mussel broth as its base, giving it a milky, deep umami flavor reminiscent of gomtang. Beef and radish are sautéed first, then simmered gently in the broth. Because mussels naturally contain salt, adjusting the seasoning carefully is key. It is wonderful for holiday ancestral rite tables, or enjoyed as a special seasonal seafood soup when shellfish is fresh.
- Servings
- 4–5 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Beef200 g (brisket)
- Mussels in shell1 pack, 500 g (or 150g shucked mussel meat)
- Korean radish (mu)200 g
- Tofu1 block, 300 g
- Soup soy sauce (guk-ganjang)1/2 tbsp
- Salt1 tsp
- Water7 cups
Beef Marinade
- Soup soy sauce (guk-ganjang)1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Ground black peppera little
- If using shucked mussel meat instead of mussels in the shell, prepare 150g.
- Prepare beef for soup and press firmly with paper towels to remove any residual blood.
- Rub the mussels between both hands under running water to scrub off debris from the shells until the water runs clear.
Steps
Today, cut the radish into bite-sized cubes and cut the tofu into cubes of the same size. Since this is a holiday dish for the ancestral rite table, cut them according to your family's custom.
First, season the beef with 1/2 tbsp soup soy sauce (guk-ganjang), 1 tbsp mirin (cooking rice wine), and a little ground black pepper.
Rub the mussels between both hands to scrub off debris from the shells until the water runs clear. Pour in 7 cups of water and boil until the shells open, then separate the mussel meat and broth into separate bowls.
Add the beef and radish to a pot and sauté until the meat is cooked through. I do not add oil for tangguk. If you add small splashes of water as you stir, you can sauté without burning. Depending on your preference, you can also sauté in a little perilla oil or toasted sesame oil.
Pour in all of the mussel broth and simmer gently, skimming off any scum that rises to the surface from time to time. Simmer until the radish is tender and the flavors of the broth blend nicely.
Add the tofu, then season with soup soy sauce and salt. Simmer until the tofu is cooked and floats to the top. Because the mussel broth contains natural salt, use less salt or soup soy sauce than you would when making a beef-only soup. If using shucked mussel meat, add it together with the tofu.
Add the mussels at the very end and boil briefly to finish. To preserve the texture and flavor of the mussels, you can also keep them separate and add them right before serving.
Ppunwife's tips
- Since this is a holiday dish for the ancestral rite table, cut the ingredients according to your family's custom.
- Adding small splashes of water as you stir lets you sauté without burning the ingredients.
- Because the mussel broth has natural salt, use less salt or soup soy sauce than you would for a beef-only soup.
- To preserve the texture and flavor of the mussels, keep them separate and add them right before serving.
FAQ
Can I use shucked mussel meat instead of mussels in the shell?
You can use 150g of shucked mussel meat instead of 500g of mussels in the shell. If using shucked mussel meat, add it to the soup along with the tofu.
Do I have to use cooking oil when sautéing the beef and radish?
No oil is needed if you add small splashes of water while sautéing to prevent burning. If you prefer, you may also sauté them in a little perilla oil or toasted sesame oil.
How does seasoning this differ from regular beef tangguk?
Because the boiled mussel broth already contains natural salt, you should reduce the amount of soup soy sauce and salt compared to beef-only soup so it does not turn out overly salty.
How should I add the mussels to keep them tender?
They can turn tough if overcooked, so add them at the very end and boil just briefly, or keep the mussel meat separate and add it right before eating.
