Elegant Ancestral Soup (Tang Guk) – Mother-in-Law’s Recipe
The Crown Jewel of Holiday Food: Authentic Tang Guk Taught by My Mother-in-Law
Tang Guk is an indispensable dish for ancestral memorial rites during holidays! Often served as one of three soups (sam-tang) alongside tteokguk, this soup is characterized by its refined taste and thoughtful preparation. Learn to make this delicious Tang Guk using the secret recipe passed down from my mother-in-law, guaranteed to impress your entire family. The harmonious blend of clear, refreshing broth, fresh seafood, and tender beef will elevate your holiday feast.
Main Ingredients- Beef (brisket or shank) 200g
- Scallop meat (or medium-sized) 200g
- Shrimp meat (medium-sized) 200g
- Radish 2/3 (approx. 300g)
- Firm Tofu 3 blocks (approx. 900g)
- Soup Soy Sauce 1 ladleful (approx. 100ml)
- Coarse Sea Salt to taste
Clear Broth Ingredients- Dried Octopus 1
- Dried Anchovies for broth 100g
- Dried Sea Kelp (Kombu) 3 pieces (10cm squares)
- Dried Octopus 1
- Dried Anchovies for broth 100g
- Dried Sea Kelp (Kombu) 3 pieces (10cm squares)
Cooking Instructions
Step 1
First, prepare the radish and tofu for the soup. Slice the radish into 0.5cm thick half-moon or rectangular shapes, ensuring they are bite-sized. Cut the tofu into similar-sized pieces. It’s best to let the tofu sit for a moment after slicing before use.
Step 2
In a deep pot, pour in 5 liters of water. Add the dried octopus, dried anchovies (with innards removed), and dried sea kelp to create a clear broth. Simmer for about 20 minutes, then remove the kelp, anchovies, and octopus. (Set the dried octopus aside, as it will be used later.) Add the sliced radish to the broth and season with 1 ladleful of soup soy sauce. Cook until the radish becomes translucent. Taste and adjust the seasoning with salt if needed.
Step 3
Prepare the beef, scallops, and shrimp. Cut the beef into manageable pieces or shred it. Rinse the scallops and shrimp thoroughly and pat them dry. Place all these ingredients into a piece of cheesecloth or a fine mesh bag (like a ‘bojagi’ or soup bag), lightly moisten it, and tie it securely like a pouch.
Step 4
Add the pouch of beef, scallops, and shrimp to the simmering broth and cook together. Skim off any foam that rises to the surface during cooking; this will ensure a clearer and cleaner broth. Once the ingredients in the pouch are cooked, add the sliced tofu to the pot and simmer gently. Adjust the seasoning with salt as needed.
Step 5
Prepare the ‘sam-tang’ (three layers of ingredients) for the ancestral rites table. Arrange the sliced radish and tofu attractively at the bottom of the ritual vessel or serving bowl. Then, place the beef, scallops, and shrimp that were cooked in the pouch on top. This layering constitutes the ‘sam-tang’ presentation for the rites.
Step 6
Here is the beautifully prepared Tang Guk, made with my mother-in-law’s special touch. The clear, deep broth and the combination of fresh ingredients are simply exquisite.
Step 7
Finally, take the dried octopus that was used for the broth, rinse it clean, and chop it finely. You can sprinkle this over the Tang Guk as a garnish or add it to the soup itself for an even richer flavor. The chewy texture of the octopus complements the deep taste of the soup wonderfully.
