Refreshing Tangguk (Beef and Radish Soup) with Mussels
A holiday memorial service tangguk simmered savory and clean with beef and mussels.
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 combines the savory richness of beef with the refreshing flavor of in-season mussels to create a deep umami broth. Stir-fried with a small splash of water rather than oil, the broth is skimmed clean and simmered clear. It makes an easy, comforting soup for holiday ancestral tables or family meals.
- Servings
- 5–6 servings
- Cook time
- 30 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Beef300 g
- Soup soy sauce (guk-ganjang)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Korean radish (mu)300 g
- Tofu300 g
- Mussel meat200 g
- Dried kelp (dasima)2 sheets (10 cm square)
- Water10 cups (or more)
Seasoning
- Soup soy sauce (guk-ganjang)2 tbsp
- Coarse sea salt (or fine salt)1/2 tbsp
- Use beef cut for soup.
- Press the beef with paper towels to remove excess blood.
- Rinse the mussels lightly once.
Steps
Prepare the ingredients
Prepare beef cut for soup.
You will need tofu, Korean radish, plus mussels and dried kelp for a refreshing broth.
Prep the ingredients
Press the beef with paper towels to remove excess blood. Rinse the mussels lightly once.
Dice the tofu and Korean radish into similar sizes, or cut them into thick flat squares.
Stir-fry the beef
Place the meat in a pot and pour in a little water, as we will stir-fry it without oil.
Add 1 tbsp soup soy sauce and 1 tbsp mirin, then cook just until the red color disappears.
Simmer
Pour in 10 cups of water, add the dried kelp, and bring to a boil over high heat.
As it comes to a rolling boil, neatly skim off any foam and meat fat that rises to the top.
Add the Korean radish and...
Add 2 tbsp soup soy sauce to season the broth.
Boil for at least 20 minutes so the radish and meat are thoroughly cooked and the broth turns rich, then take out the dried kelp.
Add the tofu and mussels, then simmer gently for about 10 minutes.
Finish by seasoning with 1/2 tbsp coarse sea salt for a clean, refreshing taste.
Finish
New Year tangguk is done.
The savory richness of the beef and tofu pairs with the umami of the mussels and kelp for a clean, refreshing broth.
Ppunwife's tips
- Neatly skim off any foam and meat fat that rises as it comes to a rolling boil.
- Boil for at least 20 minutes so the radish and meat cook through and the broth turns rich, then remove the dried kelp.
FAQ
Do you not use cooking oil when stir-frying the beef?
Instead of oil, pour in a splash of water and cook with soup soy sauce and mirin just until the red color fades, keeping the broth clean.
When do you remove the dried kelp?
Take it out after simmering for at least 20 minutes with the radish and beef to let the broth extract rich flavors.
How should I cut the tofu and Korean radish?
Cut the tofu and Korean radish into matching sizes by dicing them into cubes or slicing them into thick flat squares.
Can I use something other than salt for the final seasoning?
Finish seasoning with 1/2 tbsp of coarse sea salt or fine salt to bring out the clean, refreshing flavor.
