Clear and Mild Tangguk-Style Sogogi Muguk (Beef Radish Soup)
A clear, mild tangguk-style beef and radish soup simmered with dried kelp and tofu without any garlic.
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 mild soup is cooked tangguk-style with kelp broth and tofu, without adding any garlic. Lightly sauté seasoned beef and simmer it gently with radish for about 20 minutes to draw out a deep flavor. It is gentle, comforting, and savory, making it ideal for breakfast or for serving to children.
- Servings
- 2–3 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Beef150 g
- Korean radish (mu)200 g
- Tofu100 g
- Large green onion (daepa)1/2 stalk
- Dried kelp (dasima)3 pieces (5 cm square)
- Water6 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 tsp
- Pat the beef with paper towels to remove any remaining blood.
- You can use anchovy broth instead of dried kelp.
Steps
Prepare and slice the ingredients
Pat the beef with paper towels to remove any remaining blood.
Thinly square-slice the radish into bite-sized pieces, not too thin, and cut the tofu into cubes slightly smaller than the radish.
Thinly slice the large green onion into rounds.
Sauté the beef
Add the beef, 1/2 tbsp soup soy sauce, 1 tbsp mirin, and a little ground black pepper to a pot, then stir-fry until the surface is mostly cooked.
Simmer
Pour in 6 cups of water, add 3 pieces of 5 cm square dried kelp and the radish, and bring to a boil.
I did this to easily extract a kelp broth, but you can also use anchovy broth.
Skim off all the foam that rises as it boils. Add 1 tbsp soup soy sauce to season the soup overall.
Simmer gently for about 20 minutes so the beef infuses deeply into the broth and all the ingredients cook thoroughly.
Add the tofu and take out the dried kelp, which has finished its job for the broth.
Once the tofu is cooked and floats to the top, do the final seasoning with 1/2 tsp salt, add the large green onion at the end for aroma, and remove from the heat.
Finish
The clean, mild beef radish soup is complete.
I made it tangguk-style without garlic, and having it after a long time makes it taste so rich and truly delicious.
If you leave out just the large green onion and black pepper, it is simply tangguk.
Enjoy it refreshing on bright, hot afternoons, and warm your stomach with the hot broth on cool mornings and evenings.
Have a fun and wonderful day today as well.
Ppunwife's tips
- Skim off all the foam that rises as it boils.
- If you leave out just the large green onion and ground black pepper, it is simply tangguk.
FAQ
Can I use a different broth instead of dried kelp?
You can cook with anchovy broth instead of dried kelp.
How can I make this as tangguk for ancestral rites (jesa or charye)?
You can use it as tangguk if you omit the large green onion and ground black pepper during cooking.
Is there a trick to keeping the broth clear without it getting cloudy?
Pat the blood off the meat thoroughly and carefully skim off any foam that rises to the top while boiling to keep the broth clear.
