Clean Tangguk (Beef and Radish Soup) with Kelp and Beef Broth
A Gyeongsang-do style Tangguk simmered with dried kelp and beef for a clean, savory broth.
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 Gyeongsang-do style tangguk is simmered with sliced dried kelp to bring out a deep, savory umami. Instead of oil, the beef is stir-fried with a splash of water, keeping the broth light and clean rather than greasy. Seasoning with both soup soy sauce and salt keeps the broth clear while building deep flavor.
- Servings
- 3–4 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Beef200 g
- Korean radish (mu)200 g
- Tofu200 g
- Dried kelp (dasima)5 sheets (5 cm square each)
- Water7 cups
Meat marinade
- Soup soy sauce (guk-ganjang)1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Ground black peppera little
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Salt1/2 tbsp
- Firmly press the beef with paper towels to remove any residual blood.
- Dice the tofu and Korean radish into bite-size cubes, or slice them into thick bite-size squares.
- Instead of steeping the dried kelp in water beforehand, it is much easier to slice it and boil it together; just cut it to the same size as the tofu.
Steps
Prepare the ingredients
Firmly press the beef with paper towels to remove any residual blood.
Dice the tofu and Korean radish into bite-size cubes, or slice them into thick bite-size squares.
Instead of steeping the dried kelp in water beforehand, it is much easier to slice it and boil it together.
Cut the dried kelp to the same size as the tofu.
Season the beef
Place the beef in the pot you will use for stir-frying, then season it with 1/2 tbsp soup soy sauce (guk-ganjang), 1 tbsp mirin (cooking rice wine), and a little ground black pepper.
Stir-fry the beef
Add a little water and stir-fry briskly.
I do not care for the aroma of toasted sesame oil in tangguk, so I stir-fry it with water like this.
Simmer the soup
Pour in 7 cups water, add the radish and dried kelp, and bring to a boil over high heat.
Skim off any foam that rises for a clean finish.
Add 1 tbsp soup soy sauce and 1/2 tbsp salt, then let it simmer gently.
If you season only with soup soy sauce, the broth will turn too dark and lose its clean look, so it is best to balance it with salt.
Simmer gently for about 20 minutes so the radish turns tender and the dried kelp infuses thoroughly into the broth.
If the broth reduces too much while simmering, add 1 to 2 cups of water, taste, and adjust the seasoning with salt or soup soy sauce.
Add the tofu and simmer a little longer before serving.
Complete the dish
Tangguk is even deeper and more delicious when boiled for the second or third time.
Picking out the pieces of dried kelp to eat is wonderful, and the broth is truly savory and comforting.
Why does dried kelp taste so much better when cooked in tangguk or fish cake soup?
Tomorrow morning for Chuseok, I will have to cook up another full pot of this tangguk.
To all my readers, prepare for the holidays with joy, and have a bountiful, happy Chuseok.
Ppunwife's tips
- If you season only with soup soy sauce, the broth will turn too dark and lose its clean look, so it is best to balance it with salt.
- If the broth reduces too much while simmering, add 1 to 2 cups of water, taste, and adjust the seasoning with salt or soup soy sauce.
FAQ
Is there a reason you do not use toasted sesame oil to stir-fry the beef?
To preserve a clean, light flavor without the scent of toasted sesame oil, it is stir-fried with a small splash of water instead.
Is it okay to boil the dried kelp directly rather than steeping it for broth first?
Slicing it to the size of the tofu and simmering it together extracts plenty of broth flavor and makes cooking much easier.
Can I season the soup using only soup soy sauce?
Using only soup soy sauce can make the broth color too dark, so combining it with salt is recommended.
What should I do if the broth reduces too much while boiling?
Add about 1 to 2 cups of water, then taste and re-adjust the seasoning with salt or soup soy sauce to your liking.
