Clear and Refreshing Gyeongsang-do Style Tangguk
Deliciously Making Gyeongsang-do Style Tangguk: Too Good to Save Just for Holidays!
Tangguk, a soup traditionally prepared during holidays or ancestral rites, has varied recipes depending on the region and household. While northern regions often make beef and radish soup (Mulguk), southern areas frequently prepare seafood Tangguk with a variety of seafood. Even among seafood Tangguk, recipes differ, with some including beef and others omitting it. Today, I’ll introduce a Gyeongsang-do style Tangguk recipe that achieves a clean and refreshing taste using only basic ingredients. It’s not difficult even for those making Tangguk for the first time! For a more detailed guide, please watch the YouTube video: https://youtu.be/YEtIyMqca-A
Ingredients
- 200g beef for soup (lean cut)
- 1 block firm tofu (for pan-frying)
- 1/2 konjac jelly (konnyaku)
- 1/3 Korean radish (mu)
- 4-5 shiitake mushrooms
- 250g fresh shrimp (peeled and deveined)
- 150g mussels (cleaned)
- 20g dried kelp (dashima)
- 3 Tbsp soy sauce for soup (guk-ganjang)
- 3 liters water
- A pinch of coarse sea salt (for final seasoning)
Cooking Instructions
Step 1
These are the basic ingredients for Gyeongsang-do style Tangguk. You can add squid or clams if you like, but these basic ingredients alone will create a wonderfully refreshing and flavorful soup.
Step 2
Prepare all ingredients by cutting them into uniform, bite-sized pieces that are aesthetically pleasing and easy to eat once cooked. Slice the radish thinly, the shiitake mushrooms according to their shape, and cube the tofu.
Step 3
Konjac jelly can sometimes have a unique odor. To remove this, blanch it in boiling water with 1 tablespoon of vinegar for 5-10 minutes. This step ensures a cleaner taste.
Step 4
While tofu can be added raw, pan-frying it until golden brown adds a delightful nutty flavor and aroma to the Tangguk. Lightly oil a pan, heat over medium heat, and fry the tofu until all sides are golden brown.
Step 5
Choose a cut of beef for soup that has minimal fat. Gently rinse the beef under cold water to remove any blood. This is crucial for achieving a clear and clean broth.
Step 6
Once the pan-fried tofu has cooled sufficiently, cut it into bite-sized cubes. Cutting it while hot might cause it to crumble.
Step 7
The secret to a deep, refreshing broth is kelp. Start by soaking the kelp in cold water. As the water begins to warm and just before it boils, remove the kelp. Removing it before boiling prevents a bitter taste and extracts only the umami. This kelp broth alone is enough to make a delicious Tangguk.
Step 8
Add all ingredients except the shrimp and mussels—such as the beef, radish, shiitake mushrooms, and blanched konjac—to the prepared kelp broth. Bring it to a boil over medium heat, then reduce to low and simmer until the ingredients are tender.
Step 9
When the radish is nearly cooked, add the fresh shrimp and mussels. Season with 3 tablespoons of soy sauce for soup. Continue to simmer, skimming off any foam that rises to the surface. This keeps the broth clear and refreshing. Taste and adjust the seasoning with coarse sea salt if needed. Using sea salt provides a cleaner, more invigorating flavor.
Step 10
Tangguk is best reheated just before serving. Avoid prolonged simmering, as it can alter the flavors or make the broth cloudy. Once cooked to your liking, turn off the heat and store.
